Truffle Mashed Potatoes
This truffle mashed potatoes recipe is an elegant, sophisticated take on an American classic! It’s an easy side dish that makes the perfect accompaniment for chicken, steak, and even this air fryer duck breast!
This truffle mashed potatoes recipe is my go-to easy side dish for holidays, potlucks, and more! This hearty, nutty, beautifully flavorful take on mashed potatoes has forever altered my brain chemistry, and now there’s simply no other way to prepare them, in my book.
The creamy, savory potatoes are topped with an optional mixture of toasted nuts and seeds that complement the earthiness of the truffle oil and provide a little crunch!
🥄 Why This Recipe Works
- Truffle mashed potatoes are a delicious gluten-free and vegetarian side dish!
- No need to peel the potatoes used in this recipe, which saves a surprising amount of time.
- This truffle mashed potatoes recipe is the perfect side dish for special occasions and holidays such as Thanksgiving, Christmas, Easter, Valentine’s Day, etc.!
🛒 What You Need For Truffle Mashed Potatoes
📝 Recipe Modifications And Substitutions
- Truffle oil: You can use white or black truffle oil but keep in mind truffle oils are not all created equal! I highly, HIGHLY recommend this white truffle oil from Queen Creek Olive Mill because the flavor is of such high quality, but if you already have a favorite feel free to use it!
- Potatoes: I recommend using Yukon gold potatoes because the skin is so thin that it doesn’t need to be peeled. You can also use russet potatoes if you prefer.
- Heavy cream: You can also use half & half or sour cream.
- Chive & onion goat cheese: You can also use plain goat cheese, garlic & herb goat cheese, or any of the Boursin cheeses, whichever sounds best to you!
- Parmesan cheese: The good stuff, not that powdered cheese that comes in a bottle. Another great option would be the Sartori rosemary & olive oil asiago cheese if you can find it.
- Truffle salt: For even more delicious truffle flavor, but you can substitute with sea salt instead if you wish.
- Garlic: I’ll be the first to admit I’m not much of a garlic girlie so I only use one clove which is pretty subtle, but feel free to add more if you prefer!
- Chives: Fresh chives or parsley beautifully complement mashed potatoes, but you can also consider using thyme or rosemary for a more warm, herbal flavor.
- Nutty topping: This is totally optional. I recommend using hazelnuts, pepitas, sesame seeds, and fresh thyme leaves, but you can also experiment with pine nuts, walnuts, macadamia nuts, and sunflower seeds. Use leftover pepitas to make this homemade pumpkin seed butter recipe.
*See above images or recipe card for full list of ingredients.
🥔 How To Make This Recipe
Step 1: Soak potatoes in cold water for 5 minutes to remove any dirt, then chop them into cubes roughly 1″ thick. Add to a large pot of salted water (or Dutch oven) along with garlic. Boil for 20-25 minutes or until potatoes are fork-tender.
Pro Tip: You can peel the potatoes beforehand if you wish.
Step 2: Thoroughly drain potatoes, then add butter and heavy cream and mash with a potato masher, whisk, fork, or potato ricer until the desired texture is achieved. Add in cheese, crushed black pepper, truffle oil, and truffle salt, then fold them in, taking care not to over-mash.
Pro Tip: I fished out the garlic clove and minced it before mixing in the other ingredients so I could avoid any large chunks, but this is optional as it will be soft enough to mash along with the potatoes if you aren’t too concerned about getting a big bite of garlic.
Step 3: Roughly crush or chop hazelnuts and pepitas, then toast in a dry skillet over low-medium heat until fragrant, then remove from heat and allow to cool. Add sesame seeds and thyme leaves and lightly toast until they begin to brown, then mix with hazelnut mixture.
Step 4: Using a mortar and pestle, spice mill, or food processor, grind the mixture until a coarse texture is achieved.
Step 5: Serve truffle mashed potatoes in a large bowl, topped with a swirl of truffle oil, nut mixture, and freshly chopped chives.
Pro Tip: The key to getting the most delicious truffle mashed potatoes is to cook with high-quality truffle oil! Many truffle oils are artificially flavored which can spoil the flavor of the whole dish, so whichever brand you use, taste it first and make sure you like the flavor!
Psst! Trying to think of ways to use up those leftover gold potatoes? Try this slow cooker chicken corn chowder! You could even shred them and use them to make delmonico potatoes.
🍽️ Serving Suggestions
- Fry up some bacon, then crumble into bits and mix in or sprinkle on top.
- Serve with homemade gravy! You could even make this truffle turkey gravy.
- Make a bed of mashed potatoes and top with your favorite meats like steak, chicken, pork, and duck!
🤷🏻♀️ Recipe FAQs
If there’s too much liquid left behind after boiling potatoes, this will compromise the texture once you mash them. Over-mashing will also cause the potatoes to be dense and gluey, rather than light and fluffy.
Starchy potato varieties such as Yukon gold or russet potatoes break down easily and make for an airy mashed potato texture. Red and fingerling potatoes tend to be waxy and therefore are not ideal for mashing.
👩🏻🍳 Pro Tips
- Make sure you drain as much water from the potatoes as possible, as the less water they retain the fluffier they’ll be.
- Don’t over-mash them either! They should have a creamy texture but over-mashed potatoes will be gluey and won’t have that fluffy consistency.
- I recommend adding room-temperature butter, cream, and cheese as this will keep the potatoes warm. If you add them while they’re cold you may need to heat the mashed potatoes for a few additional minutes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, but keep in mind that they taste best when served straight away.
Truffle Mashed Potatoes
Ingredients
Truffle Mashed Potato Ingredients
- 2 lbs Yukon gold potatoes
- ¼ tsp table salt
- 1 garlic clove
- 4 Tbsp unsalted butter
- ½ cup heavy cream
- ½ cup freshly shredded parmesan
- 2 oz onion & chive goat cheese
- ¼ tsp black pepper
- 1-2 tsp truffle oil
- 1½ tsp truffle salt
Toasted Nut Mixture Ingredients
- ¼ cup hazelnuts
- ⅛ cup pepitas
- ⅛ cup sesame seeds
- 2 small thyme sprigs
Instructions
- Soak potatoes in cold water for 5 minutes to remove any dirt, then chop them into cubes roughly 1" thick. Add to a large pot of salted water (or Dutch oven) along with garlic. Boil for 20-25 minutes or until potatoes are fork-tender.
- Thoroughly drain potatoes, then add butter and heavy cream and mash with a potato masher, whisk, fork, or potato ricer until the desired texture is achieved. Add in cheese, crushed black pepper, truffle oil, and truffle salt, then fold them in, taking care not to over-mash.
- Roughly crush or chop hazelnuts and pepitas, then toast in a dry skillet over low-medium heat until fragrant, then remove from heat and allow to cool. Add sesame seeds and thyme leaves and lightly toast until they begin to brown, then mix with hazelnut mixture.
- Using a mortar and pestle, spice mill, or food processor, grind the mixture until a coarse texture is achieved.
- Serve truffle mashed potatoes in a large bowl, topped with a swirl of truffle oil, nut mixture, and freshly chopped chives.
Notes
- You can peel the potatoes beforehand if you wish.
- I fished out the garlic clove and minced it before mixing in the other ingredients so I could avoid any large chunks, but this is optional as it will be soft enough to mash along with the potatoes if you aren’t too concerned about getting a big bite of garlic.
- The key to getting the most delicious truffle mashed potatoes is to cook with high-quality truffle oil! Many truffle oils are artificially flavored which can spoil the flavor of the whole dish, so whichever brand you use, taste it first and make sure you like the flavor!
- Make sure you drain as much water from the potatoes as possible, as the less water they retain the fluffier they’ll be.
- Don’t over-mash them either! They should have a creamy texture but over-mashed potatoes will be gluey and won’t have that fluffy consistency.
- I recommend adding room-temperature butter, cream, and cheese as this will keep the potatoes warm. If you add them while they’re cold you may need to heat the mashed potatoes for a few additional minutes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, but keep in mind that they taste best when served straight away.
Yum, can’t wait to try these potatoes! I think they’d go great with Dukkah sprinkled on top.
That’s what inspired the crunchy nut mixture! So great for adding texture and flavor!