Whip up these truffle mashed potatoes for a side dish that feels fancy but comes together easily. Nutty brown butter, melty Gruyère, and a generous pour of truffle oil turn plain potatoes into a silky, rich, and deeply savory dish. Pair them with steak night, a Sunday roast, or your next holiday spread.
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There's something special I love about taking classic comfort food and giving it a fancy twist, especially with truffle oil. Think truffle deviled eggs, truffle white baked ziti, truffle egg salad, and now truffle mashed potatoes.
Mashed potatoes make the ideal base for truffle oil. Their buttery, neutral flavor amplifies the earthy notes and leaves plenty of room for the truffle to shine.
I make a full five pounds, so there's plenty for seconds and leftovers. These mashed potatoes also reheat well, which means you can prepare them ahead of serving time and keep the stove free for everything else on the menu. Expect a scraped-clean bowl and a few requests for the recipe.
Related: If you love this recipe, make sure you also try my brown butter mashed potatoes and smoked mashed potatoes with Gouda.
Ingredient Notes
Yukon gold or russet potatoes: Choose a starchy variety for the fluffiest mash. Skip waxy potatoes like red potatoes, which won't mash up as creamy.
Truffle oil: I use Truff's black truffle oil, which gives these potatoes a bold, earthy flavor. White truffle oil is more delicate, so add extra if you prefer it.
Gruyère: This cheese melts beautifully into warm potatoes for an extra depth of flavor.
Heavy cream: Mashed potatoes are something I save for the weekend or special occasions, so I always go with the most luxurious option as opposed to something like whole milk.
Butter: I use salted butter for my mashed potatoes for extra flavor. But if you prefer unsalted, feel free to add some salt at the end if needed.
Sour cream: Besides adding an extra creaminess, sour cream also adds a zip of acidity to help bring out all the flavors.
You can find the full list of ingredients and quantities at the bottom of the post in the recipe card.
How to Make Truffle Mashed Potatoes
Step 1: We begin by preparing our potatoes, which includes peeling the potatoes, cutting them into quarters, and rinsing well. The potatoes should be uniform in size for more even cooking.
Step 2: After prepping our potatoes, we add them to a large stock pot with salt, bring cold water to a boil, and then drop the temperature to a simmer until we can easily pierce the potatoes with a fork. Undercooked potatoes stay lumpy, and overcooked ones turn watery, so start checking at about 20 minutes.
Step 3: While the potatoes simmer, we brown the butter in a small saucepan. This is as simple as melting the butter and whisking occasionally until it turns golden brown and foams. After browning, we mix in some sour cream and heavy cream and heat just until warm, so the potatoes absorb it easily.
Step 4: When the potatoes are ready, we drain them in a large strainer and lightly pat them with a paper towel to remove excessive moisture. The potatoes don't need to be bone dry, but I've found the potatoes can turn a little gummy if mashed with too much water.
Step 5: We press the drained potatoes through a potato ricer directly into a large mixing bowl. The ricer pushes them through small holes, so they come out light and fluffy and need very little mixing, which also helps us avoid gummy potatoes.
No ricer? Add the potatoes to the bowl and move on to step 6.
Step 6: Now we pour the warm brown butter-cream mixture over the potatoes and add the Gruyère. If you riced the potatoes, gently stir with a sturdy wooden spoon. Without a ricer, mash with a potato masher or use a handheld or stand mixer on low.
Add the truffle oil a little at a time, tasting as you go. I use ¼ cup, but start with 2 tablespoons and add more until the flavor suits you. Stop as soon as everything is combined and the potatoes reach your desired consistency to avoid overmixing. Taste and add salt if needed.
All that's left is to garnish with chopped fresh parsley if you're inclined or ladle your favorite gravy on top and serve.
Amanda's Recipe Testing Notes
Yukon Gold potatoes win: I preferred them over russets. They mashed up easily and turned silky with very little effort.
Gruyère matches best with truffle: I tried Gouda and other cheeses, but Gruyère's nutty, earthy flavor pairs best with the truffle.
Brown butter adds a more complex flavor: Regular melted butter works, but it lacks the depth that browning adds. Plus, the butter browns while the potatoes cook, so it adds almost no hands-on work.
Serving Suggestions
These potatoes hold their own next to rich, savory mains. For a holiday spread, I'd reach for my smoked prime rib, Christmas roast duck with cranberry-orange glaze, or crispy smoked spatchcock turkey.
Red wine-braised short ribs or a smoked rack of lamb suit a fancy dinner party. For a low-key dinner, try these mashed potatoes with my apple cider pot roast, beer-brined schnitzel, or smoked whole chicken.
If you're looking for more ideas, check out my guide on what to serve with mashed potatoes.
Storage and Reheating
Cool the mashed potatoes, and then refrigerate them in an airtight container for up to three days. The potatoes stiffen as they chill, so every reheating method may need a splash of heavy cream.
- Stovetop: Warm over low to medium-low heat, stirring often.
- Oven: If the potatoes are cold, let the dish sit out for 30 minutes first. Spoon into a 9-by-13-inch baking dish, pour a splash of cream on top, and cover with foil. Bake at 350 degrees until warm, about 30 minutes, and then stir to fluff.
- Slow cooker: Stir in a splash of cream and heat on low until warm. Switch to the warm setting for up to four hours, stirring occasionally.
- Microwave: Heat in a covered dish in short intervals, stirring between each one.
To freeze, store the potatoes in an airtight, freezer-safe container for up to two months. Thaw overnight in the refrigerator or on your microwave's thaw setting. They may look watery at first, but keep stirring as they heat and they'll come back together.
Tips for Making the Best Mashed Potatoes
Prep the potatoes the day before: Save yourself some day-of prep time. Peel and cut the potatoes up to 24 hours ahead. Submerge them in cold water, cover, and refrigerate, and then drain well before boiling.
Salt the cooking water well: The water is your best chance to season the potatoes from the inside. It sounds like a lot, but I recommend using 2 tablespoons of salt.
Bring the cream and sour cream to room temperature: Cold dairy can clump or curdle when it hits hot brown butter. Set both on the counter for 20 to 30 minutes before cooking.
Variations
Garlic lovers: Stir a few minced garlic cloves into the brown butter right at the end. For a sweeter, mellower kick, mash in a whole head of roasted garlic. Garlic is the loudest add-in here, so go easy if you want the truffle to stay front and center.
Cheese swap: Gruyère is my favorite, but fontina and white cheddar melt just as well. A handful of Parmesan adds a saltier, sharper bite.
Loaded casserole: Spoon the mash into a baking dish, top with cheddar and bacon, and bake until the cheese melts. Finish with a sprinkle of chives.
Mix-ins: Caramelized onions bring sweetness, sautéed mushrooms double down on the earthy flavor, and fresh thyme or chives add a savory, herby finish.
Perfect Pairing
Truffle's earthy richness needs a drink with enough acidity or botanical lift to keep each bite fresh. A pinot noir fits as its earthy notes echo the truffle and its red fruit brightens the cream. If you love bubbles like I do, a dry sparkling wine, like brut Champagne or cava, cuts right through the butter.
Prefer beer? A bière de garde, a French farmhouse ale with malty, earthy character, matches the truffle without overpowering it.
For a cocktail, try my garden gin and tonic. The crisp, herbal botanicals add a clean contrast to a rich plate, and it has an earthiness to match the truffle.
Cheers!
More Side Dishes for a Big Feast
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📖 Recipe
Truffle Mashed Potatoes With Gruyère
Equipment
- Potato ricer, optional but recommended
Ingredients
- 5 pounds russet or Yukon Gold potatoes
- 2 tablespoons salt
- Cold water
- 1 cup salted butter
- 1 ½ cups heavy cream
- 1 cup shredded Gruyère
- ½ cup sour cream
- ¼ cup truffle oil
- Fresh chopped parsley for garnish optional
Instructions
- Peel the potatoes, cut them into similar-size pieces, and rinse well.
- In a large stockpot, add the potatoes, salt, and enough cold water to cover them by an inch or two. Bring to a boil, and then reduce to a simmer. Continue to simmer until you can easily pierce the potatoes with a fork, about 20 to 30 minutes.
- In a small saucepan, melt the butter over medium heat until it turns golden brown and foamy. Stir in the heavy cream and sour cream, reduce to medium-low, and heat until just warm. Don't let it boil. Remove from the heat.
- Drain the potatoes in a large strainer and lightly pat them with paper towels to remove excess moisture.
- If using a potato ricer, press the potatoes through the ricer into a large mixing bowl. If using a potato masher, add the potatoes directly to the bowl.
- Pour the brown butter-cream mixture over the potatoes and add the Gruyère. Stir gently with a sturdy wooden spoon for riced potatoes. For unriced potatoes, mash with a potato masher or use a handheld or stand mixer on low. Add 2 tablespoons truffle oil and taste. For a stronger flavor, add the remaining truffle oil for a ¼ cup. Stop stirring or mashing as soon as the potatoes reach the desired consistency to avoid overmixing. Add salt to taste. Enjoy!
Notes
- Prep ahead: Peel and cut the potatoes up to 24 hours ahead. Submerge in cold water, cover, and refrigerate. Drain well before boiling.
- Refrigerate: Store cooled mashed potatoes in an airtight container for up to 3 days. The potatoes stiffen as they chill, so add a splash of heavy cream when reheating.
- Stovetop: Warm over low heat, stirring often.
- Oven: Spoon into a 9-by-13-inch baking dish and add a splash of cream. Cover with foil and bake at 350 degrees until warm, about 30 minutes, then stir. If the dish is cold from the refrigerator, let it sit out for 30 minutes before baking.
- Slow cooker: Stir in a splash of cream and heat on low until warm. Keep on the warm setting for up to 4 hours, stirring occasionally.
- Microwave: Heat in a covered dish in short intervals, stirring between each one, until warm.
- Freeze: Store in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or on the microwave's thaw setting. Stir while reheating to bring the potatoes back together.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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