Truffle Mashed Potatoes
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.
Servings: 8
Calories: 131kcal
Equipment
- 1 potato peeler optional
- 1 saucepan
- 1 potato masher optional
Ingredients
- 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
Instructions
- 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
Video
Notes
Storage
- 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.
Nutrition
Calories: 131kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.004g | Sodium: 10mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 34mg | Calcium: 20mg | Iron: 1mg