Creamy truffle mashed potatoes take mashed potatoes to the next level, with an indulgent upgrade. This delicious truffle mashed potatoes is incredibly rich and creamy without milk or heavy cream! Make this decadent side dish for hearty holiday feasts or to upgrade a casual weeknight dinner. (This recipe is naturally gluten-free and includes dairy-free and vegan options!)
Making this truffle mash bring the five-star dining experience right to your home. The rich, earthy taste or truffle oil deepens the flavor and adds an aromatic quality. Whole roasted garlic makes it even more mouthwatering and drool-inducing!
Reasons This Truffle Mashed Potatoes Recipe Works
- Affordable! Order this dish at a restaurant and they’re guaranteed to be double the price of traditional mashed potatoes because they contain truffles. With this homemade recipe, you get more bang for your buck and we use truffle oil for the same flavor without the hefty price tag of fresh truffles.
- Delicious Holiday Side Dish! This recipe is a crowd-pleaser. We like to make it for Thanksgiving and Christmas when everyone is more likely to indulge.
- Customizable! There are so many ways to adjust this recipe to suit your tastes and dietary needs. Make mashed potatoes dairy-free, vegan, with cheese, and more.
What are truffles?
Truffles are fungi that form near tree roots. They aren’t easy to forage so they are relatively expensive. There are many types of truffles, depending on the season and region, but the most common are black truffles and white truffles.
What are truffle mashed potatoes?
Truffle mashed potatoes are truffle-infused mashed potatoes made with truffle butter, truffle oil, truffle pate, truffle zest, or fresh truffle.
Ingredients You’ll Need
- Yukon gold potatoes: These are the best potatoes for mashed potatoes. They have a naturally buttery flavor and creamy texture, which gives the dish a velvety consistency (without the need for excessive amounts of butter or cream). Peel and cut the potatoes.
- Bulb of garlic: Roasted garlic has a sweet, mellow flavor that perfectly complements mashed potatoes.
- Olive oil: Use this to roast the garlic.
- Butter: This enhances the creaminess of the mashed potatoes.
- Truffle oil: This star ingredient obviously contributes to the overall flavor but it also enriches the texture.
- Sea Salt: Use more as needed.
- Chives: This is optional for garnish.
How to Make Truffle Mashed Potatoes
Start by roasting the garlic bulb.
Preheat the oven to 400°F (200°C). Trim the top of a garlic bulb, drizzle with olive oil, wrap in aluminum foil, and roast on a baking sheet for 40-45 minutes until cloves are soft. After cooling, squeeze the base to easily extract the golden brown, softened garlic cloves.
Preparing the mashed potatoes
Rinse and peel potatoes, cut in half, and place in a pot with 1 tsp salt, covering with water. Boil, then simmer for 30-35 minutes until potatoes are easily pierced with a fork.
Reserve about 1/4 cuo of water. Then, drain the potatoes. Add the reserved water, roasted garlic, truffle oil, salt, and butter. Combine and mash until you reach your desired consistency. Adjust seasoning and consistency to taste, and garnish with chives or parsley before serving.
Tips To Nail the Recipe
- Avoid overmixing so the mashed potatoes don’t become gluey.
- Do not use waxy potatoes because they are likely to become gummy.
- Taste test the mashed potatoes before adding more truffle oil than the recommended amount. A little goes a long way.
Recipe Variations + Substitutions
- Dairy-free/Vegan: Swap regular butter with dairy-free butter or only use truffle oil to make this recipe vegan.
- Potatoes: if you want less dense potatoes, try russet potatoes instead. They contain more starch and yield light, fluffy mashed potatoes.
- Truffle cheese mashed potatoes: Make this dish cheesy by adding parmesan or goat cheese.
Storage + Reheating
Once completely cooled, store leftover mashed potatoes in an airtight container in the fridge for up to 4 days.
To reheat, place them in a microwave-safe bowl, cover with a damp paper towel, and microwave in 30-second intervals, stirring in between, until heated through. Alternatively, warm them in a saucepan over low heat, stirring occasionally to prevent sticking, until they reach the desired temperature.
Can I make mashed potatoes with truffle sauce?
Absolutely! Incorporate truffle sauce, butter, or oil into your mashed potatoes during the mashing process.
What is truffle mashed potatoes made of?
They are made with potatoes, truffle oil, roasted garlic, butter, salt, and chives.
What do truffle mashed potatoes taste like?
They have a buttery, garlicky flavor with savory, earthy, nutty notes from the truffle oil.
I Hope You Enjoy This Truffle Garlic Mashed Potatoes Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Potato Recipes To Try!
- Easy Air Fryer Potatoes
- Hasselback Waffle Potatoes
- Accordion Potatoes
- Oven-Roasted Breakfast Potatoes
Best Truffle Mashed Potatoes
- 8-10 medium Yukon Gold potatoes peeled and cut in half or thirds
- 1 bulb garlic + 1 tsp olive oil
- 2 tbsp butter
- 1/3 cup truffle oil plus more to taste
- 1 teaspoon Sea Salt plus more as needed
- 1 tablespoon Chives for garnish optional
Start by roasting the garlic bulb.
- Preheat your oven to 400°F (200°C).
- Using a sharp knife, trim about 1/4 to 1/2 inch off the top of the bulb to expose the tops of the garlic cloves. Place the garlic bulb on a piece of aluminum foil, drizzle it with olive oil.
- Wrap the garlic bulb in the foil. Put the foil-wrapped garlic bulb on a baking sheet and roast in the preheated oven for about 40-45 minutes or until the cloves are soft and golden brown.
- Allow the roasted garlic to cool for a few minutes before carefully unwrapping the foil.
- To extract the roasted garlic cloves, simply squeeze the base of the bulb, and the softened cloves will pop out easily.
Preparing the mashed potatoes
- Rinse and peel the potatoes. Cut the potatoes in half and place them in a large pot, add 1 tsp salt, and cover the potatoes with water. (If the potatoes are small you can leave them whole.)
- Over high heat, bring the water to a boil. Once the water is boiling, reduce the heat to medium-high and let the potatoes cook for 30-35 minutes, or until soft. Poke the potatoes with a fork and it should effortlessly pierce the potatoes.
- When the potatoes are done, turn off the heat, reserve ~1⁄4 cup of the water, and drain the potstoes completely.
- Add the ~1⁄4 cup of water back into the pot, along with the roasted garlic, truffle oil, salt, and butter. Begin to mash the potatoes with a potato masher or immersion blender to fully incorporate the ingredients. Mash to your desired consistency.
- Taste the mashed potatoes and season with salt to your liking. Remember, potatoes come alive with the addition of salt! Add more butter or truffle oil to make the potatoes creamier.
- Serve in a large bowl and garnish with chives or parsley.