Truffle Mashed Potatoes

5 from 2 votes

This truffle mashed potatoes recipe is an elegant, sophisticated take on an American classic, perfect for holidays or as a side dish for steak, chicken, duck & more!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Side Dish

Cuisine: American

Keyword: truffle mashed, truffle mashed potato, truffle mashed potatoes, truffle mashed potatoes recipe

Servings: servings

Calories: 467kcal

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.

Nutrition