Truffle Mashed Potatoes With Gruyère
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.
Servings 10 people
Calories 588kcal
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.
Nutrition
Serving: 0.75cup | Calories: 588kcal | Carbohydrates: 43g | Protein: 10g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1660mg | Potassium: 1011mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1291IU | Vitamin C: 13mg | Calcium: 204mg | Iron: 2mg