Mashed Potatoes with Truffle

Truffle mashed potatoes in a bowl with extra melted butter on top.

5 from 1 vote

Mashed Potatoes with Truffle

Savor the perfect harmony of creamy Truffle-Infused Mashed Potatoes in this delectable side dish. Indulge in the opulent, aromatic flavors of truffle-infused mashed potatoes, a culinary masterpiece that's sure to enchant your taste buds.

Prep Time30

Cook Time1 40

Total Time2 10

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 602kcal

Author: Aimee Mars

Equipment

Rimmed Baking Sheet
Potato Masher
Handheld Mixer

Ingredients

2 heads Garlic
1 tablespoon Olive Oil
1 cup Butter softened
3 tablespoons Truffle Oil
1 teaspoon Salt and Pepper each
4 lbs Yukon Gold Potatoes
1½ cups Heavy Cream

Instructions

Roast the garlic. Preheat the oven to 350º F. Slice the top half-inch off each garlic head, exposing the tops. Place each head on a piece of foil, drizzle with olive oil, and add 1 teaspoon of water. Fold the foil edges tightly to create a sealed packet. Place the packet on a small rimmed baking sheet and bake for 60 - 70 minutes, until tender. Allow it to cool.
Prepare the truffle butter. After the garlic has cooled enough to handle, squeeze the cloves into a small mixing bowl. Add the softened butter and truffle oil, then season with salt and pepper. Use a wooden spoon to mash and combine the ingredients, forming a flavorful paste. Set it aside.
Boil the potatoes. Peel and quarter the potatoes, then place them in a large pot filled with salted water. Bring to a boil over medium-high heat, reduce to a simmer, and cook until very tender (about 25-30 minutes). Test tenderness with a fork. Drain and let sit, covered, for 5 minutes to steam and dry.
Mash the potatoes. Pour the heavy cream into the pot with the potatoes. Begin mashing the larger potatoes with a potato masher. Transition to a handheld mixer to finish the job, but exercise caution not to overmix, as it can lead to a gluey potato consistency.
Add the truffle butter. Gently fold 3/4 of the truffle butter into the potatoes, reserving the rest to add as a final touch when serving.

Notes

Make-Ahead Instructions: Prepare the potatoes as directed. Add a small amount of extra cream to the mashed potatoes so they're softer. It's important to note that the potatoes will absorb moisture as they sit. Afterward, spoon the mixture into a large container, cover it, and refrigerate for 1-2 days.

Reheating Instructions: Take the dish out of the refrigerator about an hour before baking. Adjust the seasonings or add a bit more milk so the potatoes are soft. Bake while covered at 350 degrees for 20-30 minutes or until heated through. Alternatively, you can reheat them in a saucepan on the stove or the microwave.

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