Indulge in the luxurious taste of truffle without any fuss with these creamy, ultra-fluffy mashed potatoes.
Packed with fiber from Yukon Gold potatoes and enriched with healthy fats from butter and cream, this side dish is both satisfying and nutrient-rich.
Quick to prepare and effortlessly elegant, it’s a perfect everyday recipe for weeknight dinners, family gatherings, or meal prep with a gourmet twist.
30-Minute Truffle Mashed Potatoes
Equipment
- 1 large pot (to boil potatoes)
- 1 potato masher (for mashing)
- 1 Measuring Cup
- 1 tablespoon and teaspoon set
- 1 colander (for draining potatoes)
- 1 mixing bowl (optional, if needed for combining ingredients)
Ingredients
- 3 pounds Yukon Gold potatoes
- ⅛ cup salt for boiling water
- ¼ cup sour cream room temperature
- 4 tablespoons unsalted butter room temperature
- ½ cup heavy cream room temperature
- 2 teaspoons truffle zest
- 1 tablespoon truffle oil
- 2 teaspoons salt to taste
Instructions
- Prepare the Potatoes: Start by washing 3 pounds of Yukon Gold potatoes thoroughly to remove any dirt. You can choose to peel them if you prefer a smoother texture, but leaving the skin adds extra fiber and a slightly earthy flavor. Cut the potatoes into roughly 2-inch cubes. This ensures that they cook evenly and more quickly, creating a perfect base for creamy mashed potatoes.
- Boil the Potatoes: Fill a large pot with enough water to completely submerge the potato cubes. Add ⅛ cup of salt to the water—this is important because it seasons the potatoes from the inside as they cook. Bring the water to a rolling boil over high heat, then carefully add the potato cubes. Reduce the heat slightly to maintain a gentle boil and cook the potatoes for 20–25 minutes. They are done when a fork slides easily through the cubes with no resistance.
- Drain the Potatoes: Once the potatoes are tender, immediately drain them in a colander. Make sure to shake off any excess water thoroughly. Leaving water behind can make your mashed potatoes watery, so it’s crucial for achieving that perfect fluffy texture. Return the drained potatoes to the warm pot to allow any remaining moisture to evaporate slightly.
- Mash the Potatoes: Using a potato masher, gently mash the potatoes in the pot. Be careful not to overdo it—over-mashing can result in a gluey, dense texture. Your goal is to break down the potatoes enough to combine them with the other ingredients while keeping the mash light and airy.
- Add the Cream and Butter: Add 4 tablespoons of room-temperature butter, ¼ cup of room-temperature sour cream, and ½ cup of room-temperature heavy cream to the mashed potatoes. Mixing these ingredients while the potatoes are warm ensures that everything incorporates smoothly without cooling down the mash. These ingredients provide rich, creamy texture and a luxurious mouthfeel.
- Infuse the Truffle Flavor: Sprinkle 2 teaspoons of truffle zest over the potatoes and drizzle 1 tablespoon of truffle oil. Fold these gently into the mash using a spatula or masher. The truffle zest gives a concentrated earthy aroma, while the truffle oil enhances depth and adds a sophisticated gourmet flavor.
- Season the Potatoes: Add 2 teaspoons of salt to taste. Taste your mashed potatoes carefully before adding more; the earlier addition of salted water might have already seasoned them. Stir gently to ensure the seasoning is evenly distributed. Proper seasoning is key to bringing out the natural potato flavor and the luxurious truffle notes.
- Keep the Mash Fluffy: Avoid over-mixing or using a food processor, as this can break down the starch too much, making the potatoes dense and gluey. Instead, fold the ingredients gently, preserving air pockets to keep the mash fluffy and creamy.
- Serve Immediately: Transfer the truffle mashed potatoes to a serving dish while warm. These potatoes are best enjoyed immediately, when they are at their creamiest and most aromatic. Pair them with roasted meats, sautéed vegetables, or any main dish that deserves a rich, comforting side.
- Optional Garnish and Storage Tips: For a final touch, you can drizzle a little extra truffle oil or sprinkle fresh herbs like chives or parsley on top. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm on the stovetop or microwave, adding a splash of cream or butter to restore their creamy texture.
Notes
- Cut potatoes into evenly sized cubes to ensure they cook uniformly.
- Salt the boiling water generously—this seasons the potatoes inside and out.
- Always drain potatoes thoroughly to avoid watery mash.
- Use room-temperature butter, cream, and sour cream for a smoother texture.
- Mash gently; overworking potatoes makes them gluey.
- Yukon Gold potatoes are best for creaminess and natural buttery flavor.
- Truffle oil should be added last to preserve its aroma.
- Serve immediately for the fluffiest, creamiest results.
- Leftovers can be revived with a splash of cream or butter.
- A garnish of fresh herbs or extra truffle oil makes for an elegant presentation.
Chef’s Secrets to Perfect Potatoes
The secret to truly luxurious mashed potatoes lies in balance—flavor, texture, and technique.
Always start with Yukon Gold potatoes, as their naturally buttery flesh produces the richest, creamiest mash.
Salt your cooking water generously; it seasons the potatoes deeply rather than just on the surface. When mashing, keep a light hand. The goal is fluffy, not paste-like, potatoes.
Adding butter, cream, and sour cream at room temperature prevents cooling the mash too quickly and ensures they blend seamlessly.
Finally, infuse truffle oil and zest at the end—heat dulls their fragrance, so folding them in gently guarantees that earthy, gourmet aroma shines through.
Serving Suggestions for Every Meal
Truffle mashed potatoes are incredibly versatile and pair beautifully with both simple and elegant dishes.
They’re the perfect companion to roasted meats like beef, chicken, or lamb, adding a luxurious touch to a hearty dinner.
For a lighter pairing, serve alongside grilled salmon, roasted vegetables, or a crisp green salad.
Hosting a holiday dinner? These potatoes make a crowd-pleasing side dish that elevates turkey, ham, or prime rib.
For casual meals, scoop them into a bowl and top with sautéed mushrooms for a vegetarian main that feels indulgent yet wholesome.
Their creamy, earthy flavor makes them the ultimate comfort food while still feeling refined.
Storage Tips for Lasting Freshness
Mashed potatoes are best enjoyed right after cooking, but if you do have leftovers, store them properly to maintain their creamy consistency.
Transfer cooled mashed potatoes into an airtight container and refrigerate for up to 2–3 days.
When reheating, avoid drying them out by adding a splash of milk, cream, or butter, then warm gently on the stovetop over low heat, stirring occasionally.
A microwave works too, but pause to stir halfway through to keep the texture smooth.
Freezing isn’t recommended for truffle mashed potatoes, as dairy and truffle oil don’t freeze well and may separate upon thawing.
Frequently Asked Questions
1. Can I make these potatoes ahead of time?
Yes! While mashed potatoes are best served fresh, you can prepare them a few hours in advance.
Keep them warm in a slow cooker on the “keep warm” setting or reheat gently with extra cream or butter to restore their fluffiness.
2. Do I have to use Yukon Gold potatoes?
Not necessarily. Yukon Golds are preferred for their naturally creamy texture, but Russet potatoes also work well if you want an extra-light mash.
Just avoid waxy potatoes like red or fingerlings, as they tend to become gummy when mashed.
3. What’s the difference between truffle zest and truffle oil?
Truffle zest is a dried, finely grated truffle product that provides concentrated earthy flavor.
Truffle oil, on the other hand, is infused with truffle essence and delivers an aromatic punch. Using both creates depth—zest adds richness while the oil elevates aroma.
4. Can I make this recipe without dairy?
Yes! For a dairy-free version, substitute butter with olive oil or vegan butter, and replace cream and sour cream with plant-based alternatives like oat or cashew cream.
The texture will remain creamy, and the truffle flavor will still shine through beautifully.
5. How do I prevent my mashed potatoes from turning gluey?
The key is gentle mashing. Over-mixing releases excess starch, resulting in a gummy texture.
Always mash by hand using a potato masher or ricer, and avoid using a blender or food processor. Keeping ingredients at room temperature also helps maintain a smooth, creamy consistency.
