Level up your spud game with these creamy truffle mashed potatoes. Smooth and buttery, these mashed potatoes lean on earthy truffle paste for a touch of decadence and luxury. Perfect to make year-round or as a show-stopping side on your holiday table.
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Why You'll Love This Recipe
- Creamy texture. This mash is passed through a food mill so there are absolutely no lumps. Plus, the butter and whole milk come together for added creaminess.
- Decadent truffle flavor. The truffle paste elevates this recipe and pairs perfectly with the creamy mash, creating a luxurious side dish at any time.
- A holiday must. Create new traditions at holiday dinners and potlucks with this showstopper of a recipe - it'll blow traditional mashed potatoes out of the water!
Ingredients You'll Need
- Yukon gold potatoes. This type of potato blends just the right amount of starchiness with a buttery flavor.
- Whole milk. You'll want to slowly simmer the milk with the butter and garlic.
- Unsalted butter. Necessary for any mashed potatoes!
- Garlic. You'll mash the garlic cloves in the food mill to get that smooth garlic taste.
- Truffle paste. The creaminess in truffle paste really blends well with the bland potatoes. You can also substitute truffle paste for truffle oil.
- Salt + pepper. To round out the flavors of the mashed potatoes.
- Chopped chives. Although optional, freshly chopped chives give the mashed potatoes a fresh kick while providing a bright garnish to the final dish.
How to Make Creamy Truffle Mashed Potatoes
- Boil potatoes. Add the peeled and cut potatoes to a large pot of salted, boiling water. Cook for about 20-25 minutes or until a fork easily pierces the potatoes.
- Simmer milk mixture. While the potatoes are boiling, simmer milk, butter and smashed garlic cloves in a separate pot, stirring often to prevent the milk from burning.
- Pass potatoes + garlic through food mill. Once cooked, you'll want to strain the potatoes well. Set up a food mill, with a medium disc attachment, on top of the pot where the potatoes boiled. Process the potatoes and the cooked garlic cloves through the food mill and into the pot. Scrape the bottom of the food mill once all the potatoes + garlic have been processed. Cook the potatoes + garlic mash on medium low for about 2 minute to remove any excess moisture, stirring constantly to make sure they don’t burn.
- Combine potatoes with milk mixture. Add the milk mixture to the mash and stir together. Add in the truffle paste and mix. If the mash is a bit dry, warm some more milk and add until it reaches your desired consistency. Taste for seasoning and add additional salt and pepper, if necessary. As a finishing touch, you can serve these with sprinkle freshly chopped chives and a pad of butter, if you'd like.
Substitutions
- Truffle paste. This ingredient is a blend of flavor and texture. However, you can definitely substitute it with about 3 tablespoons of truffle oil to get that boost of truffle flavor.
- Milk. Whole milk will always be the creamiest milk for this recipe but you can also swap for 2% milk, if preferred.
Equipment
- Pots. You'll need two pots - a large one and a medium one. Use a large pot that will comfortably fit all 4 pounds of potatoes and a medium pot to warm the milk mixture.
- Food mill. This is such a great tool to get the ultimate, pillowy-soft mashed potatoes. And fear not, this is not a one-use tool! Use it for sauces and purees to get that silky smooth consistency on a variety of dishes. While a food mill is a great tool to get the most creamy, velvety mashed potatoes, you can also use an electric hand mixer or stand mixer to beat the potatoes until they're smooth and creamy. Alternatively, you can also use a ricer.
Storing and Reheating Truffle Mashed Potatoes
These creamy truffle mashed potatoes can be stored in the fridge for up to three days in an airtight container.
There are two ways to reheat this mash after it's been refrigerated. Heat the mashed potatoes in a saucepan over medium low heat until heated through, adding milk and butter throughout to ensure the potatoes stay creamy. You can also reheat in the microwave in 30 second intervals to make sure the potatoes stay creamy, adding butter if needed.
To freeze these mashed potatoes, portion the room temperature mash into individual freezer-safe bags (laid flat in the freezer) or containers, making sure to leave a bit of space on top or at the openings in case the potatoes expand a bit upon freezing. Store in the freezer for 2-3 months. To reheat frozen mashed potatoes, thaw overnight in the fridge and then heat on medium low heat on the stovetop, making sure to add milk, cream or butter to keep the potatoes creamy.
Top tip
For the smoothest mashed potatoes, use a food mill! It's easy to use and perfect for a variety of other recipes and sauces.
FAQ
Truffle oil is a great substitution for truffle paste. Add in about 3 tablespoons of truffle oil to get that desired earthy truffle flavor in these mashed potatoes.
A food mill is a great tool to avoid lumps in mashed potatoes - it's very easy to use and perfect for a range of recipes, like sauces and purees.
Yes! Mashed potatoes can be frozen for 2-3 months in freezer-safe containers. Thaw overnight in the fridge and then reheat on a medium low heat, adding butter, milk or cream to reach the desired consistency.
This side dish is great along a delicious protein, like chicken cutlets or quick + easy meatballs.
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
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More fabulous bites
Hungry for more? Try these:
Creamy Truffle Mashed Potatoes
Ingredients
- 4 lb Yukon gold potatoes peeled + cut into 1 in chunks
- 1.5 cup whole milk plus more, if needed
- 8 tablespoons unsalted butter 1 stick
- 5 garlic cloves peeled + smashed
- ¼ cup truffle paste or 3 tablespoon truffle oil
- 3 ½ teaspoons kosher salt plus more to salt boiling water
- freshly ground black pepper to taste
- freshly chopped chives optional
Instructions
- Bring a large pot of water to boil and salt generously with kosher salt. Add in the peeled, cut potatoes and cook for 20-25 min or until fully cooked and a fork pierces the potatoes easily.
- While the potatoes cook, add the milk, butter and garlic cloves into a medium pot and simmer on low heat, stirring constantly.
- Once the potatoes are cooked through, drain well. Place a food mill on top of the large pot and pass the potatoes and cooked garlic cloves through the food mill using a medium disc. Scrape the bottom of the food mill once everything is passed through. Cook the potatoes and garlic on medium low heat for about 2 minutes to remove moisture.
- Off the heat, add the milk and butter mixture to the mashed potatoes and stir together. Add in the truffle paste, mix together and taste for seasoning. If mashed potatoes are too thick, add more warmed milk to thin out the mash. Add freshly ground black pepper and salt, to taste, and serve. Garnish with chopped chives, if desired.
Notes
- Tips + Tricks.
- While a food mill is a great tool to get the most creamy, velvety mashed potatoes, you can also use an electric hand mixer or stand mixer to beat the potatoes until they're smooth and creamy.
- Substitutions.
- Truffle paste. This ingredient is a blend of flavor and texture. However, you can definitely substitute it with about 3 tablespoons of truffle oil to get that boost of truffle flavor.
- Storing + Reheating.
- These creamy truffle mashed potatoes can be stored in the fridge for up to three days in an airtight container.
- There are two ways to reheat this mash after it's been refrigerated. Heat the mashed potatoes in a saucepan over medium low heat until heated through, adding milk and butter throughout to ensure the potatoes stay creamy. You can also reheat in the microwave in 30 second intervals to make sure the potatoes stay creamy, adding butter if needed.
- To freeze these mashed potatoes, portion the room temperature mash into individual freezer-safe bags (laid flat in the freezer) or containers, making sure to leave a bit of space on top or at the openings in case the potatoes expand a bit upon freezing. Store in the freezer for 2-3 months. To reheat frozen mashed potatoes, thaw overnight in the fridge and then heat on medium low heat on the stovetop, making sure to add milk, cream or butter to keep the potatoes creamy.
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