30-Minute Truffle Mashed Potatoes
Ultra-creamy mashed potatoes infused with the earthy flavor of black truffles. Quick to prepare, fluffy, and packed with fiber and healthy fats, this elegant side dish elevates any meal while remaining simple enough for everyday cooking.
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.
