Truffle Mashed Potatoes

I love using highquality ingredients in my foods and one of my favorite finds the last couple years has been White Truffle Butter. I prefer to purchase mine from D’Artagnan as I find the taste to be just perfect. You can use truffle butter on so many different things, and I’ve found that truffle butter LOVES carbs. I feel you, truffle butter.

Intro: My Truffle Mashed Potatoes. These mashed potatoes are great to serve with your upcoming Thanksgiving spreads – and are wonderful the rest of the year, too. I love serving these up next to a nice steak or even with a basic chicken dish. I typically like my Thanksgiving Mashed Potatoes to have some texture, but you can also get these super creamy and they are delicious!

I recommend making these up the day-of and keeping them warm using a double boiler warming strategy to ensure your potatoes do not get rubbery. If they start to dry a bit, just add a small amount of warm cream as you go. You CAN make these ahead, just be sure when reheating not to heat too hot, but rather go slowly (NEVER microwave), to ensure the precious truffles do not cook.

Truffle Mashed Potatoes

Recipe by The Work From Home ChefDifficulty: Easy
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If you are looking for a fun spin on your regular mashed potatoes, give these Truffle Mashed Potatoes a try! With white truffle butter, garlic, and parmesan – you’ll whip up a side dish with layers of flavor.


  • 2 pounds Yukon Gold potatoes, roughly peeled

  • 1 cup heavy cream

  • 6 tablespoons unsalted butter

  • 2 ounces white truffle butter at room temperature

  • 1 garlic clove, grated

  • 3 tablespoons freshly grated Parmesan cheese

  • 2 teaspoons salt

  • 1/4 teaspoon pepper

  • 1-2 tablespoons chopped parsley, for garnish


  • Cut potatoes into 1-inch chunks and place them in a large, deep pot of boiling water. Lower the heat and simmer for about 25 minutes until tender. Drain potatoes and return to the pot.
  • Meanwhile, heat the heavy cream and butter in a saucepan over medium heat. Once the butter melts, remove the saucepan from the heat and add the truffle butter. Allow the truffle butter to slowly melt, heating on low if necessary, but being careful not to cook the truffles.
  • Using a potato masher or hand mixer, beat the hot potatoes in the pot and begin to add in the cream mixture, garlic, Parmesan, salt, and pepper. Beat until desired creaminess – I like my mashed potatoes to have some texture, but these are just as delicious if you want to make them creamy!
  • Garnish with parsley and serve immediately or keep warm using a double boiler concept – a heat-proof bowl set over a pot of simmering water.


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