Truffle Mashed Potatoes (Rich, Creamy, and Easy)
This creamy, earthy Truffle Mashed Potatoes recipe elevates a simple side dish to make it feel restaurant-worthy. It's the kind of recipe that instantly upgrades your dinner table, whether it's a busy weeknight, a holiday meal, or a special occasion.
Servings: 4
Calories: 182kcal
Ingredients
- 1.5 lbs Yukon Gold Potatoes quartered
- 1 tablespoon Ghee or butter
- ½ teaspoon Sea Salt more to taste
- ¼ teaspoon Pepper
- ¼ cup Whole Milk dairy-free if needed
- 1 teaspoon Truffle Oil more to taste
- 2 tablespoon Chives
Instructions
- Wash the potatoes and cut them into quarters. Place the potatoes in a large pot of salted water. Boil the potatoes over medium heat for 30-40 minutes or until they are fork-tender.1.5 lbs Yukon Gold Potatoes
- Drain the hot potatoes and place them in the bowl of your KitchenAid stand mixer, then add the melted ghee. Using the whisk attachment, whisk the potatoes and ghee for 5-10 seconds on medium speed.1 tablespoon Ghee
- Add the milk, salt, and pepper, and whisk again until fluffy for 10-20 seconds on medium-high. You do not want to over-mix the potatoes, or they might turn out gummy! Add a little truffle oil and use a spatula to gently fold it into the potatoes.½ teaspoon Sea Salt, ¼ teaspoon Pepper, ¼ cup Whole Milk, 1 teaspoon Truffle Oil
- Taste and adjust seasonings as needed. You may want to add more ghee, salt, black pepper, or truffle oil. Do so in small amounts until you have the flavor you desire. Fold in the chives, then scoop the potatoes out onto a serving dish and top with additional chives, pepper, and an extra drizzle of truffle oil.2 tablespoon Chives
Notes
Expert Tips And Tricks
- Start with cold water: Adding your potatoes to cold, salted water ensures they cook evenly and stay fluffy. Starting with hot water can make the outside mushy before the inside cooks.
- Don't overmix: Once potatoes are mashed, stop mixing. Overworking them can make them gummy. A quick whip is all you need for creamy, cloud-like potatoes.
- Add truffle oil at the end: Heat dulls truffle oil's aroma, so always drizzle it in right before serving. A small amount goes a long way.
- Season, taste, repeat: Potatoes absorb more salt than most foods. Season early, taste as you go, and adjust until it's perfect for your palate.
- Finish with freshness: A sprinkle of chives or parsley adds brightness and color that balance the richness of the dish.
Nutrition
Calories: 182kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 452mg | Potassium: 744mg | Fiber: 4g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 34mg | Calcium: 41mg | Iron: 1mg
