Creamy Truffle Mashed Potatoes
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.
Servings: 8 servings
Calories: 352kcal
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.
Nutrition
Serving: 1 serving | Calories: 352kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 1050mg | Potassium: 1035mg | Fiber: 5g | Sugar: 4g | Vitamin A: 429IU | Vitamin C: 45mg | Calcium: 91mg | Iron: 2mg
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