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    Home » Recipes » Gluten-Free Recipes

    Black Truffle Mashed Potatoes

    Published: Dec 24, 2021 by Emily · This post may contain affiliate links.

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    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!

    mashed potatoes in a black bowl.

    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

    ingredients with labels.
    • 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.

    • potatoes in water in a white pot.
    • cooked potatoes in a clear 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.

    • mashed potatoes with add ins.
    • finished mashed potatoes in glass bowl.

    Season with salt and pepper to taste.

    Serve hot and drizzle with truffle oil on the top. Optionally, garnish with parsley or chives.

    mashed potatoes in a black bowl.

    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

    What tastes good on mashed potatoes?

    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!

    What can you put in mashed potatoes instead of milk?

    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!

    How can I store my leftovers?

    Store leftovers in an air-tight container and in the refrigerator for up to 1 week. I do not recommend freezing these.

    • Garlic Truffle Fries Recipe
    • Vegan Potato Leek Soup (Instant Pot & Stove)
    • Vegan Gnocchi Soup
    • Homemade Vegan Gnocchi Recipe

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    Black Truffle Mashed Potatoes

    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!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 260kcal
    Author: Emily

    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!

    Nutrition

    Calories: 260kcal | Carbohydrates: 32.8g | Protein: 5.7g | Fat: 12.1g | Saturated Fat: 2g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.7g | Cholesterol: 2.2mg | Sodium: 223.5mg | Potassium: 805.5mg | Fiber: 3.2g | Sugar: 2.7g | Vitamin A: 0.4IU | Vitamin C: 51.2mg | Calcium: 6.6mg | Iron: 6.8mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

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      Recipe Rating




    1. Anonymous

      January 22, 2022 at 12:54 am

      5 stars
      So so good!

      Reply
    2. Anonymous

      January 22, 2022 at 1:00 am

      5 stars
      Already loved mashed potatoes, the truffle adds such an incredible pop of flavor!

      Reply

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