Truffle Mashed Potatoes
Velvety mashed potatoes infused with aromatic truffle oil, whipped to creamy perfection. Quick, elegant, and satisfying, this recipe makes a perfect side dish for weeknight dinners or special occasions. Garnish with fresh chives for a pop of color and flavor.
Equipment
- 1 × Large Pot
- 1 × Handheld Vegetable Peeler
- 1 × Potato Masher or Fork
- 1 × Hand Mixer
- 1 × Mixing bowl
Ingredients
- 1 pound Russet or Yukon Gold potatoes
- 1 tablespoon unsalted butter or non-dairy alternative
- ¼ –½ cup half & half milk, or cream (unsweetened non-dairy works)
- ½ teaspoon salt
- 2 tablespoons truffle oil
- 5 fresh chives chopped, for garnish (optional)
Instructions
- Prepare the Potatoes for Boiling: Start by selecting 1 pound of Russet or Yukon Gold potatoes. These varieties give the fluffiest, creamiest mash. Using a handheld vegetable peeler, carefully peel each potato. Aim to remove any blemishes or eyes, but if you enjoy a bit of rustic texture, leave some skin on—this adds extra fiber and a slightly earthy flavor. Once peeled, rinse the potatoes under cold water to remove any residual starch, which can help them mash smoother.
- Chop Potatoes into Even Pieces: Place your peeled potatoes on a cutting board and chop them into roughly 2-inch cubes. Uniform pieces ensure that the potatoes cook evenly and finish at the same time, preventing some pieces from becoming mushy while others remain undercooked.
- Boil the Potatoes Until Tender: Fill a large pot with approximately 10 cups of water and bring it to a rolling boil over high heat. Add the potato cubes to the boiling water carefully, stirring once to prevent sticking. Reduce the heat slightly to maintain a gentle boil. Let the potatoes cook for about 20 minutes, or until a fork easily pierces the center of each piece. This step is crucial for achieving smooth, creamy mashed potatoes.
- Drain and Transfer to Mixing Bowl: Once tender, carefully drain the potatoes using a colander. Transfer the hot potato cubes into a large mixing bowl. Be mindful of the heat—these are very hot at this stage. Leaving them in the bowl allows you to mash them immediately while they are still warm, which gives a fluffier texture.
- Mash the Potatoes to Desired Texture: Using a potato masher or a large fork, begin mashing the cooked potatoes. Press down firmly and evenly, breaking up all large chunks. For a smoother finish, you can mash longer or switch to a hand mixer for a fluffier consistency. The goal is to achieve a soft, even texture without overworking the potatoes, which can make them gluey.
- Incorporate Dairy and Butter: Add ¼ cup of half & half, unsweetened milk, or cream, along with 1 tablespoon of unsalted butter, directly into the mashed potatoes. Sprinkle in ½ teaspoon of salt. Using a hand mixer on high speed, whip the potatoes until creamy and airy. At this stage, assess the consistency—if the mixture seems too thick, gradually add additional milk or cream, one tablespoon at a time, until it reaches the desired smoothness.
- Fold in Truffle Oil for Aroma: Once the potatoes are whipped to your preferred texture, drizzle in 2 tablespoons of truffle oil. Gently fold the oil into the mash with a spatula or the hand mixer on low speed. The truffle oil imparts an earthy, aromatic richness that elevates this simple side dish into a gourmet experience.
- Taste and Adjust Seasoning: Taste your mashed potatoes carefully. Adjust seasoning as needed—add a pinch more salt or a tiny drizzle of truffle oil if you prefer a more pronounced flavor. Proper seasoning at this stage ensures every bite is balanced and flavorful.
- Plate and Garnish: Spoon the mashed potatoes onto serving dishes while hot. For a visually appealing and flavorful touch, garnish with finely chopped fresh chives. Optionally, add a tiny drizzle of extra truffle oil on top for an elegant finish.
- Serve Immediately for Best Experience: Truffle mashed potatoes are best enjoyed fresh and warm. Serve as a side dish with roasted meats, grilled vegetables, or as a luxurious addition to your weeknight meals. If making ahead, refer to storage tips to maintain texture and flavor without compromising creaminess.
Notes
- Choose the right potatoes: Russets yield light and fluffy mash, Yukon Golds give a creamier, buttery texture.
- Cut potatoes into uniform chunks for even cooking.
- Use warm milk or cream to keep potatoes smooth and fluffy.
- Add truffle oil gradually, tasting as you go to avoid overpowering the dish.
- Partially leaving potato skins adds rustic texture and extra fiber.
- Avoid overmixing with a hand mixer to prevent gluey potatoes.
- Garnish with fresh chives for color, freshness, and a subtle onion flavor.
