Truffle Mashed Potatoes are an irresistible, decadent side featuring creamy potatoes flavored with gruyere, creme fraiche, chives, and black truffle puree. Make this dish for holidays or with a rich weeknight dinner.
Black truffles have a unique earthy flavor and elevate a simple savory dish, like creamy mashed potatoes. These truffle mashed potatoes are the perfect luscious side for simple main courses, like chicken pot pie, Dutch oven chicken, and flank steak. It's so delicious that no one will know it only takes 15 minutes to prepare!
About Truffle Mashed Potatoes
- Taste - The rich ingredients create a delightful flavor medley.
- Texture - This mashed potatoes dish is creamy, silky, and fluffy.
- Effort - This recipe is straightforward. You just need to boil the water, cook the potatoes, then combine everything and stir!
- Time - It takes about 15 minutes to prep and 25 minutes to cook the potatoes.
- Yukon gold potatoes - Yukon potatoes are great for mashing because they are buttery and fluffy when mashed.
- Black truffle puree or truffle oil - Truffle has a robust aroma and a pungent and slightly garlicky taste.
- Gruyere - Gruyere adds a nutty cheesiness.
- Creme fraiche or sour cream - Creme fraiche or sour cream contribute to the richness and depth of the potatoes.
- Whole milk or heavy cream - Whole milk or heavy cream provides extra creaminess and richness.
- Chives - Chives add a light oniony and garlicky note.
- Butter - Butter makes the mashed potatoes creamy and rich. We recommend using European butter like Kerry Gold because it has a higher fat content and is richer than American butter.
- Kosher or sea salt - Kosher or sea salt accentuates the rich flavors.
- Freshly ground black pepper - Black pepper adds a little extra spice.
See recipe card for quantities.
- Red Potatoes - Replace Yukon potatoes with red potatoes with Yukon Gold potatoes for a richly flavored potatoes that is both buttery and fluffy.
- Russet potatoes - Russet potatoes are oblong are very light fluffy when mashed.
- Parmesan or Parmigiano-Reggiano - Replace gruyere with freshly grated parmesan or Parmigiano-Reggiano if you want a sharper cheese.
- Truffle butter - You can use truffle butter instead of truffle puree or oil, just keep in mind that you are adding more butter to the recipe.
- White truffle - Use white truffle oil for a lighter truffle flavor.
- Parsley - Use finely chopped Italian flat leaf parsley instead of or in addition to the chives.
- Vegetable stock - Cook the potatoes in vegetable stock instead of water to add a rich savoriness to the mashed potatoes.
- Garlic cloves - Garlic cloves add the quintessential aroma.
- Green Onion - Add thin sliced green onion for a bright garnish.
- Herbs - Add rosemary and thyme to make the mashed potatoes herbaceous.
- Sage leaves - Sage leaves add a sharp and earthy aroma. Fried Sage adds a nice crunch.
- Crispy Prosciutto - Top the mashed potatoes with crispy prosciutto for a delicious crunch.
- Garlic Mashed Potatoes - Enjoy our classic garlic mashed potatoes without the truffle.
- Twice Baked Mashed Potatoes - Try our twice baked mashed potatoes for a fun mashed potato variation.
- Other truffle recipes - If you want other truffle recipes, check out our Truffle and Leek Risotto and Truffle Pasta.
- Boil potatoes – In a large pot, add potatoes. Add enough water to cover the potatoes then bring the water to a boil. Then cook for 20-25 minutes or until tender. (Photo 1)
- Cream and butter Mixture - While the potatoes cook, make a cream and butter mixture. Add butter and heavy cream to a saucepan and warm over medium heat. Remove from heat once hot and set aside. (Photo 2)
- Strain and mash potatoes - Once the potatoes are cooked, strain them and immediately use a potato masher or process the potatoes through a potato ricer over a large mixing bowl or back in the pot. (Photo 3)
- Mix mashed potatoes - Once the potatoes are mashed, immediately fold in gruyere, butter and heavy cream mixture, creme fraiche, and kosher salt in the hot smashed potatoes. If too dry, add more heavy cream a quarter cup at a time until it reaches the desired consistency. (Photo 4)
- Add truffles and chives - Finally, stir in the truffle puree or truffle oil and chives. (Photo 5)
- Plate - Transfer to a serving bowl and top with chives and black pepper. Serve immediately. (Photo 6)
Pro tip - Use a potato ricer for perfectly creamy and fluffy potatoes. It requires less manual labor and achieves perfect mashed potatoes.
What to Serve Truffle Potatoes
Truffle Mashed potatoes are the perfect decadent side for a holiday dinner or date night. Serve it with Turkey Au Jus and your favorite dinner dishes like Roasted Turkey, Mozzarella-Stuffed Chicken Pomodoro, or Flank Steak. They are also delicious paired with fall veggies like Honeynut Squash, Sautéed Buttered Leeks, and Roasted Shallots.
Store leftover truffle potatoes in an air-tight container in the refrigerator for up to 3 days. Reheat leftover potatoes in a pan or dutch oven over low heat or microwave them in a microwave safe container until warm.
- Make sure the potatoes are cut the same size before boiling them. This ensures they cook evenly.
- Don't overcook the potatoes. Overcooking them can result in a gummy and mushy texture. Test for doneness by poking the potatoes with a fork; they should be tender but not falling apart.
Yes, you can use freshly grated fresh truffles. Just keep in mind that fresh truffles are richer and more expensive than truffle oil or puree.
If you over-mash or over-cook the potatoes, excess starch will release and make the mashed potatoes sticky or gluey.
Yes, you can make truffle mashed potatoes up to 3 days ahead of time. Just keep them refrigerated in an air-tight container then reheat them when you are ready to enjoy.
Yes, these mashed potatoes are extra rich making them perfect for a Thanksgiving, Christmas dinner, and date nights.
No, they are just slightly more expensive than regular mashed potatoes because of the truffle puree. If you are worried about cost, you can still get the truffle flavor by using truffle oil.
Yes, both garlic and extra cheese are great additions to make the potatoes even more robust.
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Truffle Mashed Potatoes
- 3 lb Yukon gold potatoes cut in half or quarters, skin on or peeled
- 6 tablespoon butter cubed
- 1 cup gruyere grated
- ½ cup creme fraiche or sour cream
- ½ cup heavy cream or whole milk
- 1 tablespoon black truffle puree or black truffle oil plus more to taste
- 2 tablespoon chives chopped, plus more for garnish
- 2 teaspoon kosher or sea salt or to taste
- freshly ground black pepper
- Boil potatoes – In a large pot, add potatoes. Add enough water to cover the potatoes then bring the water to a boil. Cook for 20-25 minutes or until tender.3 lb Yukon gold potatoes
- Cream and butter Mixture - While the potatoes cook, make a cream and butter mixture. Add butter and heavy cream to a saucepan and warm over medium heat. Remove from heat once hot and set aside.6 tablespoon butter, ½ cup heavy cream or whole milk
- Strain and mash potatoes - Once the potatoes are cooked, strain them and immediately use a potato masher or process the potatoes through a potato ricer over a large mixing bowl or back in the pot.
- Mix mashed potatoes - Once the potatoes are mashed, immediately fold in gruyere, butter and heavy cream mixture, creme fraiche, and kosher salt in the hot potatoes. If too dry, add more heavy cream a quarter cup at a time until it reaches the desired consistency. Finally, stir in the truffle puree or truffle oil and chives.1 cup gruyere, ½ cup creme fraiche or sour cream, 2 teaspoon kosher or sea salt, 1 tablespoon black truffle puree or black truffle oil
- Plate - Transfer to a serving bowl and top with chives and black pepper. Serve immediately.2 tablespoon chives, freshly ground black pepper
- Refrigerate leftover truffle potatoes in an air-tight container for up to 3 days. Reheat leftover mashed potatoes in a pan or dutch oven over low heat or microwave them in a microwave safe container until warm.
- Use a potato ricer for perfectly creamy and fluffy potatoes. It requires less manual labor and will achieve perfect mashed potatoes.
- Make sure the potatoes are cut into the same size before boiling to ensure they cook evenly.
- Don't overcook the potatoes or they will have a gummy and mushy texture. Test for doneness by poking the potatoes with a fork; they should be tender but not falling apart.