The truffle mashed potatoes are pure decadence! They’re buttery, creamy, fluffy and filled with the savory scent of fresh black truffles. I think potatoes and black truffles are the ultimate combination-- they’re so earthy and satisfying, cozy and indulgent.
But if you don’t have fresh truffles, don’t worry. You can still make this recipe. Read on for truffle product substitutes, then serve these mashed potatoes for your next big gathering. Your friends and family will be obsessed!
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what makes these the best truffle mashed potatoes?
Yukon gold potatoes: Yukon gold potatoes give a creamy, dense texture and a full potato flavor. You could use a starchy potato, like russets, for a fluffier and lighter consistency. Just note they will soak up more water, so make sure to really drain them well and toss them around the hot pot to evaporate excess water.
Fresh black truffles: This is totally optional, but worth it if you’ve had the bug to buy a real truffle. Real black truffles are so much more complex than truffle products-- it’s one of those things you can smell and savor and contemplate over and over, and you never really land on a distinct smell. They’re earthy, garlicky, a little smoky. They’re impossible to nail down with a word. Yet they add so much earthiness and flavor, you have to try them at least once!
Butter first: I love this technique for mashed potatoes. I heat butter and cream separately and mix the butter into the riced hot potatoes. The fat coats the starch granules and magnifies the buttery flavor. Then we stir in the truffle cream for a luxurious, silky texture.
Simple ingredients: Truffles add more than enough flavor and indulgence to this dish, I like to keep the rest of the recipe simple. Potatoes, butter and cream are all you need for a showstopping mash!
what you need for these truffle potatoes:
- yukon gold potatoes
- fresh black truffle
- heavy cream
- black pepper
how to make truffle mashed potatoes:
- Peel potatoes, cut into chunks and place in a pot of salted water
- Gently simmer until tender
- Drain then return to pot on stove to evaporate excess water
- Warm cream, and stir in grated black truffle
- Pass through a ricer into a large bowl
- Stir in melted butter
- Stir in truffle cream, salt and pepper
- Drizzle with more melted butter, garnish with sliced truffles
Don’t overmash or overmix, or the potatoes can get gluey!
How do I buy and store fresh truffles?
Whenever possible, buy truffles in person. You can you see and smell what you’re getting, and you can save a lot of money on shipping. If you can’t find them locally, make sure to find a reputable online site.
I’ve had great success purchasing truffles from Urbani Truffles. Make sure you have a plan to use the truffle within a day or two, as the flavor rapidly dissipates.
Store any unused fresh black truffles in the refrigerator, wrapped in paper towels, and kept inside a glass storage container.
This will minimize moisture and mold growth, and help preserve the flavors of your fresh truffle for up to 1 week. After that, grate the rest of the truffle and make truffle butter!
No fresh truffle? You can still make truffle mashed potatoes!
Fresh black truffles are rare and such a splurge-- I totally get that you probably don’t have one right now! But you can still make this recipe and all of my truffle recipes! The flavor won't be as delicate and complex, with it will taste great.
Here are the different ways you can incorporate truffle products into this mashed potato recipe to get a great flavor without the cost and inconvenience of fresh truffles.
Truffle oil: Skip the fresh, grated truffle and stir in 2 tablespoons of your favorite truffle oil. Taste and add more truffle oil to taste.
Truffle pate: Stir in 2 tablespoons of truffle pate in place of the fresh grated truffle. Stir in more as desired!
Truffle butter: Substitute 4 tablespoons of regular butter with truffle butter (white or black). Gently melt on the stove or in the microwave, and stir into riced potatoes as described in the recipe. Taste and add more as desired.
Truffle salt: When seasoning the finished mashed potatoes, use truffle salt in place of kosher salt.
what do truffle mashed potatoes taste like?
These truffle mashed potatoes are buttery, earthy, and surprisingly light. They have a smooth texture and flavor that is out of this world!
what to serve with truffle mashed potatoes:
Serve these mashed potatoes with a fancy roast, like a beef tenderloin or rib-eye roast. If you’re going big with black truffles, you should have a great piece of meat to go along with it!
what wine to serve:
Aged pinot noir is a classic pairing with black truffles! While you can find the most expensive and rare wines of the world in Burgundy, there are still affordable and delicious options available.
Look for red wines from Cotes de Nuits Villages,Nuits-Saint-Georges, Fixin and Marsannay for reds that are lush, silky, floral, elegant.
more truffle recipes to try!Print
black truffle mashed potatoes
The truffle mashed potatoes are pure decadence! They’re buttery, creamy, fluffy and filled with the savory scent of fresh black truffles.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6
- Category: Sides
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
- 2 lbs yukon gold potatoes, peeled and cut into 2” chunks
- kosher salt
- 6 tbsp salted butter, cubed, plus more for serving
- ½ cup heavy cream, plus more if needed
- 2 tbsp grated fresh black truffle (from about ½ oz truffle), plus more for serving
- freshly ground black pepper
- Place potatoes and 1 tablespoon kosher salt in a large pot. Fill with enough water to cover the potatoes by 1 inch. Bring to a boil, reduce to a gentle simmer and cook until potatoes are fork tender, 12- 15 minutes.
- Towards the end of the cook time, melt butter and warm cream in two separate containers, using the microwave or the stove. Stir grated truffle into warm cream and set aside.
- Drain potatoes and return to pot. Heat over low heat, tossing around for 1 minute, to evaporate excess water.
- Pass potatoes through a ricer into a large bowl. Stir in butter, 1 teaspoon kosher salt and ½ teaspoon black pepper until combined. Stir in heavy cream and grated fresh truffles, taste and add more salt, pepper or heavy cream, if needed, to reach desired consistency. Careful not to over mix or mash, or the potatoes can get gluey.
- Transfer to a large serving bowl. Use a spoon to create swirls in the surface and top with more melted butter and sliced fresh truffles.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Serving Size: 1
- Calories: 310
- Sugar: 2.4g
- Sodium: 322mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5.6g
- Trans Fat: 0.7g
- Carbohydrates: 33g
- Fiber: 3.4g
- Protein: 4.5g
- Cholesterol: 53mg