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A bowl of mashed potatoes on a wood surface with a bottle of truffle oil in the background.

Truffle Mashed Potatoes Recipe

Melissa
We're taking a classic side dish and jazzing it up with affordable truffle oil and parmesan cheese. This dish is all about bringing a touch of luxury to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 6 -8 servings
Calories 298 kcal

Ingredients
  

  • 2 ½ lbs. gold potatoes peeled and diced
  • ½ stick butter
  • ½ cup whole milk
  • 3 cloves fresh garlic smashed
  • 1 tbsp. truffle oil
  • 3 sprigs fresh rosemary
  • ¾ cup parmesan cheese shredded
  • Salt and pepper to taste

Instructions
 

  • Place peeled and cut potatoes in a large pot. Cover them with cold water by at least 1 inch. Add a generous pinch of salt to taste.
  • Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 20-25 minutes until the potatoes are tender. Drain the water and return the potatoes to the pot.
  • When the potatoes have about 10 minutes left to cook, combine butter, milk, smashed garlic, truffle oil, and fresh rosemary in a small pot. Heat over low-medium until butter melts. Turn off the heat and let flavors infuse for at least 5 minutes.
  • Strain the milk mixture into the pot with the hot potatoes using a fine mesh sieve. Season with salt and pepper to taste and add in the parmesan cheese. Whip the potatoes with an electric mixer or a hand masher until smooth. Serve immediately.

Notes

Tips
  • Be generous with the salt in your potato boiling water. The potatoes won't absorb it all, so don't hold back.
  • A little truffle oil goes a long way. If you're craving more of that truffle punch, gradually mix in an extra ½ teaspoon, tasting as you go, until it's just right.
Storage and Reheating
  • Make ahead by preparing the mashed potatoes as usual. Store in an airtight container and refrigerate for up to 2 days in advance for best flavor and texture.
  • For leftovers, place them in an airtight container, refrigerate, and keep for no more than 3-4 days.
  • To freeze the mashed potatoes, place in an airtight container or freezer bag for up to one month. Thaw in the refrigerator overnight when ready to eat. 
For reheating without drying out the potatoes, use one of the following methods:
  • Double Boiler Method: Place the mashed potatoes in a heat-proof bowl over a pot of simmering water. Heat until warm, stirring occasionally. If they seem dry, stir in some warm milk. 
  • Microwave: Put the mashed potatoes in a microwave-safe dish and cover. Heat on medium power, stirring every minute to ensure even heating. If dry, add a splash of warm milk. 
  • Oven Method: Spread the potatoes in an oven-safe casserole dish and cover with foil. Reheat at 350°F for about 20-25 minutes. After removing from the oven, stir in a bit of butter and warm milk for added creaminess and moisture. 

Nutrition

Calories: 298kcalCarbohydrates: 35gProtein: 9gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 31mgSodium: 280mgPotassium: 846mgFiber: 4gSugar: 3gVitamin A: 371IUVitamin C: 38mgCalcium: 201mgIron: 2mg
Keyword mushrooms, potatoes, truffles
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