These Truffle Mashed Potatoes are just like the classic we all know, just a little fancier without breaking the bank. Truffle oil is a great addition to lots of dishes and it shines in these creamy mashed potatoes! They're simple, easy to make, and always a hit at any dinner.
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Why This Recipe Works
Fancy but simple - Whole truffles are very expensive and hard to come by. All you need for these mashed potatoes is truffle oil which is much cheaper and can be found in most grocery stores. The recipe itself is really simple and easy to make. It doesn't require any special hard-to-find ingredients besides the truffle oil.
Foolproof - These mashed potatoes are really hard to mess up, everything's the same as classic mashed potatoes and they always come out super creamy and delicious!
Great for meal prep - You can make these ahead as they last 3-4 days in the fridge. They're really easy to warm back up and they'll be just as delicious reheated as the day you made them!
Ingredients
- Potatoes - Both Russet and Yukon potatoes are a great choice. Russet are ideal because of their high starch content but both work really well.
- Milk - Any milk you would normally add to mashed potatoes works. I like using cashew milk to keep the dairy content low (even though I use creme fraiche and butter). I find it's the best dairy-free milk for savory dishes. It has a mild flavor and it's super creamy.
- Butter - I like using salted butter but you can use both salted or unsalted. Use vegan butter to keep the dish dairy-free.
- Creme fraiche - This is optional, you can also use sour cream if preffered. Creme fraiche is a thicker version of sour cream with more fat content. It's less tangy, richer, and less prone to curdling.
- Truffle oil - I use truffle olive oil. Make sure your truffle oil is made with real truffles and not just a truffle flavor. You can choose between white and black truffle oil. White truffle oil is more suitable for light creamy dishes (like these potatoes) but either version works. I use black truffle oil because it's the one I have. You definitely don't have to buy both.
- Seasonings - The potatoes also have fresh garlic and sea salt added, plus dried oregano on top for garnish but you can also add it to the mashed potatoes. I promise the garlic isn't overwhelming here, it gets cooked with some of the steam from the potatoes but you can also use roasted garlic if you prefer.
Variations and Substitutions
- Dairy-free - Use vegan butter, non-dairy milk like cashew milk, and skip the creme fraiche. Alternatively, you can also add vegan sour cream.
- Roasted garlic - If you want more garlic flavor without overpowering the potatoes too much with raw garlic, try roasting a whole bulb of garlic in the oven and adding the whole thing to the potatoes, it adds a delicious flavor that isn't as strong as you might expect!
- Onions - Sautee finely diced yellow or white onion with avocado or other cooking oil in a pan and add it to the mashed potatoes for extra flavor.
Step-by-Step Instructions
- Boil the potatoes in a large pot of boiling water with ½ teaspoon of sea salt for 15-20 minutes or until they are soft.
- Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher (it doesn’t have to be perfect) and add grated garlic, butter, creme fraiche, half of the milk, and the remaining ½ teaspoon of sea salt.
- Use a handheld mixer to mix everything together until the potatoes are smooth and creamy.
- Add more milk as needed.
- Lastly, when you’re almost done mixing, add the truffle oil.
- Serve with more melted butter on top if desired and enjoy!
Serving and Storing
The mashed potatoes can be stored in an airtight container in the fridge for 3-4 days. To reheat them, use a medium saucepan to reheat the potatoes over medium-low heat with a splash of milk to prevent them from burning.
Serve the potatoes with roasted meat, chicken, or fish. They're also delicious with mushroom dishes or any creamy sauces.
FAQs
White truffle oil has an earthy garlicky aroma that's great for more delicate dishes. It's great with light and creamy dishes. Black truffle oil has a stronger, more robust aroma that's more woody and nutty. It goes well with heartier dishes. That being said, you can use both oils interchangeably, you don't have to buy both versions.
Other Mashed Potato Recipes
Mashed potatoes are a classic that's usually kept super simple but there are a ton of variations to what flavors you can add to the potatoes as well as how much you mash them. Below are four recipes I highly recommend you try if you like these truffle mashed potatoes! Head over to the Sides category page to see all the latest ones.
- Rosemary Mashed Potatoes
- Caramelized Onion Mashed Potatoes
- Roasted Garlic Mashed Potatoes
- Mashed Potatoes with Caraway Seeds
📖 Recipe
Truffle Mashed Potatoes
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 3-4 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These truffle mashed potatoes are just like the classic we all know, just a little fancier without breaking the bank. So creamy and easy to make!
Ingredients
- 1000g Yukon potatoes, peeled and chopped
- 1 tsp sea salt, divided
- 2 cloves garlic, grated
- 2 tbsp butter
- ½ cup creme fraiche (100g)
- 1 cup milk (I used cashew milk)
- ½-1 teaspoon truffle oil (add less or more based on strength*)
Instructions
- Boil the potatoes in a large pot of boiling water with ½ teaspoon of sea salt for 15-20 minutes or until they are soft.
- Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher (it doesn’t have to be perfect) and add grated garlic, butter, creme fraiche, half of the milk, and the remaining ½ teaspoon of sea salt.
- Use a handheld mixer to mix everything together until the potatoes are smooth and creamy.
- Add more milk as needed.
- Lastly, when you’re almost done mixing, add the truffle oil.
- Serve with more melted butter on top if desired and enjoy!
Notes
*Truffle oil: Taste the potatoes before you add more truffle oil. Adding too much makes the potatoes overwhelmingly truffle flavored and almost spicy. Less is more here! I find ½-1 teaspoon to be ideal for the amount of potatoes in this recipe.
Vegan: You can make it vegan by using only cashew milk and no creme fraiche and swapping the butter for vegan butter. You might have to add a little more milk to make up for the creme fraiche.
Handheld mixer: If you don’t have one, you can mash the potatoes just as well with a potato masher alone. I like to use a mixer to get them extra smooth but either option works.
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Natalie says
So simple but so good! Love adding truffle oil to eggs but never tried it on mashed potatoes. Gonna try it on fries next!