These Easy Truffle Mashed Potatoes are creamy, buttery, and infused with a hint of truffle oil, making them the perfect indulgent side for any meat dish. They’re quick to whip up at home and elevate weeknight dinners or holiday feasts alike.
If you want to take your mashed potatoes from basic to gourmet without breaking a sweat, these Easy Truffle Mashed Potatoes are your ticket.
Silky, buttery, and lightly infused with truffle oil, they pair perfectly with any meat dish, making weeknight dinners feel like a special occasion and holiday feasts downright indulgent.
Why You Will Love This Recipe!
- Silky, creamy texture that melts in your mouth.
- Subtle truffle flavor adds a gourmet touch.
- Quick and easy to make at home.
- Perfect side for steak, chicken, or holiday meals.
- Elevates any dinner from ordinary to luxurious without extra effort.
Ingredients Needed
- Potatoes: Peeled and cut into chunks for even cooking
- Butter: Adds richness and creamy flavor to the potatoes
- Heavy Cream: Makes mashed potatoes extra smooth and indulgent
- Truffle Oil: Infuses subtle earthy, gourmet truffle flavor throughout
- Salt: Enhances potato flavor and balances richness
- Black Pepper: Adds mild heat and depth to taste
- Garlic (optional): Adds aromatic, savory flavor to the mashed potatoes
- Chives or Parsley (optional): Fresh herbs for garnish and mild flavor
How to Make Easy Truffle Mashed Potatoes
Step One: Peel and cut potatoes into even chunks.
Step Two: Place potatoes in the Instant Pot and cover with water. Add a pinch of salt.
Step Three: Close the lid, set to Manual/Pressure Cook on high for 8 minutes. Quick release when cooking is complete, then drain the water.
Step Four: Return potatoes to the pot or a large bowl, add butter, heavy cream, and optional garlic. Mash until smooth. Stir in truffle oil, salt, and black pepper to taste.
Easy Truffle Mashed Potatoes Recipe Tips
- Use starchy potatoes: Yukon Gold or Russet give the creamiest texture.
- Don’t overcook: Slightly undercooking prevents waterlogged, mushy potatoes.
- Warm the dairy: Heating butter and cream before mashing keeps potatoes smooth and creamy.
- Add truffle oil gradually: A little goes a long way—taste as you go.
- Optional garlic: Roasted or sautéed garlic adds depth without overpowering the truffle flavor.
- Mash carefully: Use a potato masher or hand mixer for your preferred texture.
- Garnish last: Fresh herbs or a drizzle of truffle oil enhances presentation and flavor.
Storing Instructions
- Refrigerator: Let mashed potatoes cool completely, then store in an airtight container for up to 4 days.
- Freezer: Place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently in a saucepan over low heat or in the microwave, stirring occasionally. Add a splash of milk or cream to restore creaminess if needed.
Easy Truffle Mashed Potatoes Recipe Faqs
Can I make these mashed potatoes ahead of time? Yes, you can prepare them a day in advance, store in the fridge, and gently reheat before serving.
Can I use regular olive oil instead of truffle oil? Yes, though the truffle flavor is what gives this recipe its signature gourmet taste.
What type of potatoes work best? Yukon Gold or Russet potatoes provide the creamiest texture and best flavor.
Can I freeze these mashed potatoes? Yes, store in a freezer-safe container for up to 2 months. Thaw overnight and reheat gently.
How do I make them extra creamy? Warm the butter and cream before adding to the potatoes, and mash thoroughly for a silky texture.
Can I add garlic or herbs? Yes, roasted garlic, chives, or parsley can enhance flavor without overpowering the truffle.
More Easy Side Dish Recipes
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Easy Truffle Mashed Potatoes
Description
Ingredients
- 4 pounds Potatoes, about 8 medium potatoes
- 8 tablespoons Butter
- 1 cup Heavy Cream
- 2 teaspoons Truffle Oil
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 cloves Garlic, optional
- 2 teaspoons Chives, or Parsley, optional
Instructions
- Peel and cut 4 pounds Potatoes into even chunks.
- Place potatoes in the Instant Pot and cover with water. Add a 2 teaspoons Salt.
- Close the lid, set to Manual/Pressure Cook on high for 8 minutes.
- Quick release when cooking is complete, then drain the water.
- Return potatoes to the pot or a large bowl, add 8 tablespoons Butter, 1 cup Heavy Cream and optional 2 cloves Garlic. Mash until smooth.
- Stir in 2 teaspoons Truffle Oil, salt, and 1 teaspoon Black Pepper to taste.
- Transfer to a serving dish and garnish with 2 teaspoons Chives or parsley if desired.
Equipment
- Instant Pot, or Ninja Foodi
- Mixing Bowl
Nutrition
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