Serve up the most decadent side dish with these Black Truffle Mashed Potatoes! Creamy and easy to make, these flavorful mashed potatoes are sure to be a hit!
Truffles are a part of the mushroom family and they have a deep, earthy, nearly musk-like flavor to them. Many people love truffles, but I think they go BEST with rich, fatty flavors!
So, truffles and mashed potatoes (or any starchy carb, really) are a perfect combination. Just mix in some truffle sauce, oil, butter, or even truffle salt to your favorite mashed potatoes and you have the best ever side dish!
If you love this flavor combination, you'll be sure to love my Garlic Truffle Fries!
Why you'll love this recipe
- Naturally GF, Optionally Vegan - Naturally, there is no gluten in this recipe! I made this recipe vegan by using vegan cream cheese and vegan butter, but regular dairy products work as well!
- Easy Fancy - Impress your friends and family by making this super fancy-feeling side dish, but it is SO easy!
- Full of flavor - Despite being so simple, these potatoes are packed with flavor!
What you need for this recipe
- Gold Potatoes - I love using yukon gold potatoes for mashed potatoes, but russet will work as well! I do not recommend using any form of sweet potato.
- Cream Cheese - Regular or non-dairy unflavored cream cheese works very well.
- Butter - Regular, salted or unsalted, or vegan butter. Use more if desired.
- Truffle Product - I used a truffle spread that I found at my grocery. You could also use a truffle zest, truffle butter, truffle sauce, etc.
- Truffle Oil - Just for drizzling on top of the potatoes, or for mixing in. Optional.
How to make this recipe
Step 1: Prepare Ingredients
Begin by washing your potatoes, then peeling them and chopping into halves or quarters.
If you prefer to leave the skin on, that is fine.
Step 2: Cook & Mash the Potatoes
Bring a large pot of salted water to a boil, then add the prepared potatoes, making sure the water covers all of them.
Boil for 10-20 minutes, until the potatoes can be easily poked with a fork.
Use a large fork or slotted spoon to remove the cooked potatoes directly from the water into a large bowl.
Drain any smaller pieces over a colander and (optional) reserve some of the starchy potato water to smooth out the mash later.
If you have a potato ricer, I highly recommend it for the smoothest possible mashed potatoes. If not, just use a potato masher to mash in the bowl to your liking.
Step 3: Finishing Touches
After mashing to your liking (but be sure not to over-mash), add the cream cheese, truffle sauce (or other product), and butter.
Continue to stir or mash these together until fully combined, slowly incorporating potato water OR milk (or cream or non-dairy milk) to thin as necessary.
Season with salt and pepper to taste.
Serve hot and drizzle with truffle oil on the top. Optionally, garnish with parsley or chives.
Expert Tips & Tricks
- For the creamiest, fluffiest mashed potatoes possible, use a potato ricer! It takes a bit more work, but it is so worth it in the end.
- Do not use a blender, food processor, or electric mixer to mash your potatoes. This puts them at a very high risk of over-mashing, which will make the potatoes gummy and not enjoyable.
- Use whatever truffle products you can get your hands on! I used truffle "spread" because that's what I could find. If you can find truffle butter, truffle zest, truffle cheese, or even truffle powder, that is great. If nothing else is available, use truffle oil!
Recipe FAQs
Mashed potatoes are so rich and creamy, that the best pairing is a deep earthy or salty flavor, which is why things like gravy, parmesan, and truffles or mushrooms work so well together!
Instead of using milk in mashed potatoes, try this trick. After the potatoes are boiled, reserve about ¼ - ½ cup of the starchy and salty potato water. Use that in place of milk for a creamy mashed potato without any dairy! Non-dairy milk works great too!
Store leftovers in an air-tight container and in the refrigerator for up to 1 week. I do not recommend freezing these.
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📖 Recipe
Black Truffle Mashed Potatoes
Equipment
- Large Pot
- Mixing Bowl
- Sharp Knife
- Vegetable peeler
Ingredients
- 1½ lbs Yukon gold potatoes
- ½ tablespoon Truffle spread or other truffle product
- 4 ounces Cream cheese or vegan cream cheese (I used kite hill)
- ¼ cup Milk/Non-dairy Milk/Potato Cooking Liquid
- 2 tablespoon Butter or vegan butter
- Truffle oil Black truffle oil, to taste
Instructions
- Begin by washing your potatoes, then peeling them and chopping into halves or quarters.
- If you prefer to leave the skin on, that is fine.
- Bring a large pot of salted water to a boil, then add the prepared potatoes, making sure the water covers all of them.
- Boil for 10-20 minutes, until the potatoes can be easily poked with a fork.
- Use a large fork or slotted spoon to remove the cooked potatoes directly from the water into a large bowl.
- Drain any smaller pieces over a colander and (optional) reserve some of the starchy potato water to smooth out the mash later.
- If you have a potato ricer, I highly recommend it for the smoothest possible mashed potatoes. If not, just use a potato masher to mash in the bowl to your liking.
- After mashing to your liking (but be sure not to over-mash), add the cream cheese, truffle sauce (or other product), and butter.
- Continue to stir or mash these together until fully combined, slowly incorporating potato water OR milk (or cream or non-dairy milk) to thin as necessary.
- Season with salt and pepper to taste.
- Serve hot and drizzle with truffle oil on the top. Optionally, garnish with parsley or chives.
Notes
- For the creamiest, fluffiest mashed potatoes possible, use a potato ricer! It takes a bit more work, but it is so worth it in the end.
- Do not use a blender, food processor, or electric mixer to mash your potatoes. This puts them at a very high risk of over-mashing, which will make the potatoes gummy and not enjoyable.
- Use whatever truffle products you can get your hands on! I used truffle "spread" because that's what I could find. If you can find truffle butter, truffle zest, truffle cheese, or even truffle powder, that is great. If nothing else is available, use truffle oil!
Anonymous says
So so good!
Anonymous says
Already loved mashed potatoes, the truffle adds such an incredible pop of flavor!