Truffle Mashed Potatoes are an easy way to make dinner extra special! If you're looking for a delicious and decadent side dish to serve at your next dinner party, try out this recipe! Potatoes are cooked until fork tender, then mashed with seasonings and rich truffle oil for a flavor that will wow your guests or family!
There are mashed potatoes, and then there are rich, luxurious, and flavorful Truffle Mashed Potatoes!
Adding truffle oil to your creamy mashed potatoes makes them sophisticated, rich, and delicious. Plus, it's so easy!
Adding truffle oil to any food seriously takes it up a notch. Like in Truffle Aioli.
Truffle oil is a culinary oil that is made from truffle mushrooms. It has a unique and earthy flavor that adds depth of flavor to any dish it's used in. Find out what is a truffle?
You can find truffle oil at most grocery stores, or online.
One of my favorite ways to use truffle oil is by mixing it into a batch of creamy mashed potatoes. This will give them a taste that is out of this world!
The potatoes will be slightly nutty, with a deep and luxurious flavor that everyone will be sure to love.
When it comes to using truffle oil, a little goes a long way. You don't want to add too much, or your dish will be overpowered by the flavor.
Start with a bit at a time and add more if needed, especially if you're new to the flavor.
These truffle mashed potatoes can be served with any protein or as a perfect pairing for any vegetable or grain side dish! Enjoy them with some pan fried steak, Chicken Paprikash, Baked Skinless Boneless Chicken Thighs, or Glazed Pork Tenderlion!
Why Make This Recipe
Truffle mashed potatoes are a great way to introduce anyone to the distinct flavor of truffle oil.
It only takes a little bit to perfectly flavor these mashed potatoes.
They can be served as a side for a weeknight meal or as a pairing for a fancy dinner or special occasion.
This entire side dish takes just 30 minutes to make.
- Potatoes - I prefer Yukon Gold potatoes for their creaminess, but you can use any type of potato you like.
- Fresh Rosemary - This woody herb pairs well with the earthy flavor of truffle oil and potatoes.
- Milk - Adds a rich layer of creamy flavor to the mashed potatoes when mixed.
- Butter - Gives the mashed potatoes a buttery flavor.
- Truffle Oil - Adds an earthy and nutty taste coming from the mushrooms that change up the flavor of classic mashed potatoes.
- Salt & Pepper - Balances and enhances all of the flavors in the dish.
- Garnish - A drizzle of truffle oil and a sprinkling of fresh rosemary are the best way to bring out all of the flavors.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this Truffle Mashed Potatoes recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the ingredients: Peel the potatoes and chop them into small cubes with a sharp knife. Get a large pot of water boiling.
Boil the potatoes: Once the water is boiling, add a sprig of rosemary to the pot along with the potatoes and cook until fork-tender. This should take about 15 minutes. Drain the potatoes and discard the rosemary.
Mash and assemble: Add the milk, butter, and truffle oil to the potatoes along with the salt and pepper. Mash until creamy.
Garnish and serve: Serve with a drizzle of truffle oil and chopped rosemary while warm.
When purchasing truffle oil, you want to make sure it's authentic as there are a lot of imitations on the market. A good quality oil should have a deep, earthy flavor and not be too pungent.
When flavoring anything with truffle oil, a little goes a long way so make sure you start out with a small amount especially if this is your first time trying this flavor.
You can use any variety of potato you enjoy, however, I prefer Yukon Gold potatoes as they are creamy and have a slightly nutty flavor that pairs well with truffle oil.
Serve alongside a dish of truffle aioli.
Try making your own truffle oil.
Add a kick of heat to the mashed potatoes by garnishing with a pinch of red chili flake.
Instead of using rosemary, try using thyme or sage for a different flavor profile.
Add in some shredded cheese to the mashed potatoes for an extra cheesy dish.
Heat sliced garlic with the milk before adding, for garlic truffle mashed potato.
If you'd like to make this dish vegan, simply use unflavored plant-based milk along with a vegan butter substitute.
Add a layer of smoky flavor by using a bit of smoked salt or topping with crumbled bacon or ham.
Storage & Freezing
Storing: These truffle potatoes can be stored in a covered dish with an airtight seal in the fridge for up to four days.
Reheating: To reheat, simply add the potatoes to a pot on the stove over low heat and stir until warmed through. You may need to add a splash of milk or water if they seem too dry.
Freezing: Freezing changes the texture of mashed potatoes when thawed. If you would still like to freeze them, I recommend adding a bit of potato starch or flour before freezing. This will help keep the potatoes from becoming too watery when thawed. To freeze, scoop the mashed potatoes into a freezer-safe container, press down to remove any air pockets, and seal. Label and freeze for up to three months. To thaw, place in the fridge overnight or on the counter for a few hours. Stir well before serving.
Truffle oil has an earthy, nutty flavor that is similar to mushrooms. It's a very strong flavor so a little goes a long way.
No, a truffle can be considered a mushroom but is not technically mushroom. Mushrooms are a type of fungi while truffles are a type of ascomycete fungi.
Once opened, truffle oil should be used within six months for the best flavor. If stored properly in a cool, dark place, it can last up to a year.
More side dish recipes
We hope that you love this tasty truffle mashed potatoes recipe! Be sure to also check out these other side dish recipes too!
Truffle Mashed Potatoes
- 1 ½ lbs potatoes peeled and cut into 1 inch cubes
- 1 sprig fresh rosemary (optional)
- ⅓ cup milk
- 2 tablespoons butter
- 3 teaspoons truffle oil or to taste
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon rosemary chopped fresh
- 1 teaspoon truffle oil
- Add the potatoes and sprig of rosemary to a large pan of boiling water and cook until tender, about 15 minutes. Drain well and discard the rosemary.
- Mash the cooked potatoes with the milk, butter, truffle oil and season with a little salt and pepper.TIP: start off with less truffle oil, taste and add to taste.
- Serve warm with a drizzle of truffle oil and a little rosemary.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.