Mashed Potatoes With Truffle (Easiest Luxury Mash!)
on Nov 22, 2023
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Mashed potatoes with truffle are the easiest way to bring a little luxury to the table! With just simple truffle oil used to create a rich flavored, creamy and decadent mash, this budget friendly simple-but-fancy side dish will impress everyone.
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Why you’ll love this truffle mashed potatoes recipe
Sometimes called the ‘diamonds of the kitchen’, truffles (both the black and white variety) are hard to find and harvest. As a result, they’re a luxury ingredient that can be very expensive.
Strange, then, that you’d consider even for a moment adding them to your humble mashed potatoes…. right? Well, here are some great reasons.
- Budget friendly luxury. This mash is flavored with truffle oil (NO actual truffles required!). Which is neither hard to find nor terribly expensive. In any case, you will only use a tiny bit of oil to pack the potatoes with the characteristic earthy flavors of truffle.
- The rest of the ingredients are so simple. You’ll throw in in the usual butter, plus warm milk infused with garlic and fresh fragrant thyme leaves, and some rich and tangy parmesan cheese. In no time at all, you’ll have gourmet mashed potatoes on the table that everyone will love.
- Make-ahead and freezer friendly. We all need a little of this, and especially around the holidays!
What are truffles, anyway? In case you’re wondering… fresh truffles are actually a type of fungi that grow underground with certain types of tree root. They are used in fine dining, and very sparingly since they have such an intense taste. They are usually foraged in the wild, helped by trained dogs or (historically) pigs.
About the ingredients
Potatoes. The best potatoes for mash are starchy ones such as Russet potatoes or Yukon Golds. Red potatoes can also work well for a slightly chunkier texture. Alternatively, use all-purpose potatoes.
Milk. I prefer whole milk for richness, but any will work. You can even use half-and-half, cream or sour cream for even more richness!
Butter. Unsalted.
Garlic. Adjust the amount to taste. I usually crush two cloves and add to the milk. For a milder flavor you can adjust the amount to just one clove.
Thyme. I like to add fresh thyme to the milk to infuse for brightness and a mild flavor. You can, however, substitute with dried thyme (instructions in full recipe below).
Grated parmesan. If you don’t have parmesan, any sharp cheese makes a good substitute. Try pecorino, sharp cheddar, or even feta.
Dijon mustard. This is purely optional, but I like the added tang and luxurious flavor that a little mustard adds.
Salt and pepper. Essential! And of course, you can adjust to taste.
Truffle oil. There are different types of truffle oil, but in this recipe I use extra virgin truffle olive oil (black or white) because it’s easy to find in supermarkets or delis, and also affordable. It’s a little more expensive than regular oil, but a little goes a long way. You’ll only need around 2 teaspoons for mash to serve 4.
Fresh chives. Not essential, but I love this hint of bright green on the top of the truffle mashed potatoes! Substitute with fresh chopped parsley or even green onions.
Here’s how I make mashed potatoes with truffle oil
The first step is to peel the potatoes and cut them into roughly 2 inch cubes.
Bring to the boil in COLD water (helps them cook more evenly) with around a teaspoon of salt, then simmer for 15 minutes or until a knife cuts through them easily.
Meanwhile, warm the milk and butter, crushed garlic and fresh thyme together until the butter has melted. You can either do this in your microwave (30 seconds is enough) or gently in a small saucepan on the stove.
Drain the potatoes and put them back into the saucepan. Pour the milk mixture over them. Add the parmesan, mustard and salt and pepper.
Mash the potatoes until ‘just’ smooth and creamy.
Now for the fun part! Drizzle 2 teaspoons of truffle oil into the potatoes, then mash again briefly to combine.
Empty into a serving dish. Sprinkle over the fresh chives.
Helen’s top tips
- Thyme: Run your thumb and forefinger down the thyme stalks (from top to bottom) to separate the leaves from the stalks.
- Resist the temptation to over-mash! You can end up with gummy or gluey mashed potatoes as too much starch is released.
- To serve: Once they’re in the serving dish, try drizzling the truffle potatoes with a little extra olive oil or melted butter. For an extra layer of flavor, you can even drizzle a tiny bit more of the truffle oil over the top, but remember: less is more!
Serving ideas
It’s probably no surprise that I’m going to recommend making this exquisite truffle mashed potato recipe for a special occasion such as Thanksgiving or Christmas!
I also think they would go perfectly with:
- an air fried rotisserie style chicken (free up your oven!)
- amazing roasted carrots and brussels sprouts (with any meat on the side!), or sautéed veggies such as butternut squash, frozen broccoli, frozen spinach, or frozen green beans
- anything from this list of thin sliced chicken breast recipes (easy to cook!)
- another meat dish of your choice
Frequently asked questions about truffle mash
Generally, white truffles have a milder and more garlic-y flavor, black truffles have a bolder and more earthy flavor. It doesn’t really matter whether you use white or black to make truffle oil mashed potatoes.
It’s possible to make truffle mash potatoes 1-2 days before serving. Simply cool then refrigerate in an airtight container. Alternatively, you can freeze them for 1-2 months (for best results). To reheat, thaw in the fridge overnight. Then cover and microwave or reheat gently on the stove with a few extra splashes of milk to thin.
Truffle-infused olive oil is actually a versatile ingredient that can enhance the flavor of various dishes. Try drizzling a little over risotto (try this chicken and chorizo risotto), pasta, pizza, french fries, or scrambled eggs as a finishing oil. You can also stir a little through macaroni and cheese, mayonnaise, salad dressings, marinades and butter. Just remember to go easy! 1 to 2 teaspoons is usually enough.
More classy potato sides to try
- If you only try one of these, let it be this amazing Greek potato recipe!
Mashed Potatoes With Truffle (Easiest Luxury Mash!)
Equipment
- Silicon potato masher
Ingredients
- 1 pound potatoes, peeled and chopped into roughly 2 inch cubes (Russets, Yukon Golds or all-purpose are good choices)
- ½ cup milk, (whole)
- 2 tablespoons butter, unsalted
- ½ tablespoon fresh thyme, (Strip the leaves off the stalks by running your thumb and forefinger down from top to bottom.) Or use ½ teaspoon dried.
- 2 cloves garlic, crushed (reduce to just 1 clove if you prefer a less garlic-y flavor)
- ¼ cup parmesan cheese, grated
- 1 teaspoon mustard, (Dijon mustard works well.)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons truffle oil, (Black or white truffle infused extra virgin olive oil – black is stronger and more earthy, white is milder and more garlic-y.)
To serve (optional)
- fresh chives, Optional. Alternatives = green onions or fresh parsley.
- extra virgin olive oil, To drizzle over the top. Alternative = extra melted butter.
Instructions
- Put the potato pieces into a large saucepan or pot. Add enough cold water to cover them, plus a teaspoon of salt. Bring to the boil, then simmer for around 15 minutes or until you can slice them with a knife easily.1 pound potatoes
- Just before the potatoes are ready, put the milk into a medium bowl with the butter, fresh thyme leaves and crushed garlic. Cover and warm in the microwave for around 30 seconds or until the butter has melted. Alternatively, warm gently in a small saucepan on the stove.½ cup milk, 2 tablespoons butter, ½ tablespoon fresh thyme, 2 cloves garlic
- Drain the potatoes in a colander. Let them steam for a minute or two, then empty them back into the saucepan.
- Pour the warm milk mixture over the cooked potatoes. Add the grated parmesan, mustard and salt and pepper. Mash until the potatoes are 'just' smooth (don't over mash).¼ cup parmesan cheese, 1 teaspoon mustard, ¾ teaspoon salt, ¼ teaspoon pepper
- Drizzle the truffle oil into the mashed potatoes. Mash again briefly until combined.2 teaspoons truffle oil
- Empty the potatoes into a serving dish and swirl the top roughly. Sprinkle with the fresh chives and drizzle with a little extra virgin olive oil, if you like.fresh chives, extra virgin olive oil
Lovely recipe Helen. I have some truffle oil and shall be making this ASAP.
Thank you, Sue, I’m so glad you like the look of it! 🙂
Gday Helen,
Thanksgiving morning here on the Mahia Peninsula in NZ and I was going through my head for the veg today and I stopped to read my mail.
Perfect timing!
I wondered how can I take traditional American Dream Whip Potatoes and give them a cut above.
You have nailed it for me!
As always I really appreciate your posts and talent.
I trust that you are profiting from your ability and that you and your family are healthy and well.
Happy Thanksgiving.
Jeff
Aw I am so happy to hear you were happy to see the recipe in your inbox, Jeff! Thank you so much for letting me know, and I hope you enjoy them as much as we do. Thanks so much for the lovely compliments and happy thanksgiving to you too!! 🙂