Holiday Recipe: Truffled mashed potatoes on the cheap and easy

Communities writer Sherrie Perkovich shares her favorite mashed potatoe recipe with the luxurious addition of truffles. Photo: Gourmet Mashed Potatoes / Tiffany Madison

This is a quick and easy recipe for Truffled Mashed Potatoes and can be made using black or white truffles, truffle butter or in the case of this simple recipe, truffle oil. If you have access to French black truffles or Italian white Alba truffles, which are rare and expensive, there is of course no comparison.

However, when you don’t have real truffles, truffle oil is a reasonably priced substitute and can usually be found in a gourmet grocery store near the olive and nut oils. Truffle oil varies in quality with many brands using chemicals to achieve similar flavors; some versions don’t even contain truffles.

Due to this fact, it is important to do some research if you have the time and are concerned about the chemicals. Read the ingredients. 

Some recipes for truffled potatoes add ingredients such as garlic and Parmesan cheese. If you have a bit of ingenuity and a spark of creative spirit, embellish to your personal taste. Keep in mind though that there is a very distinctive and the delicate flavor to the truffle and that can be masked when other ingredients are used.

So when the occasion calls for a more sophisticated mash, and you don’t have $100 worth of truffles in the fridge, here is your answer. 

Truffled Mashed Potatoes (the cheap and easy way)

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Serves 6-8 


4 lbs. (6 large) Yukon Gold or Russet Potatoes (Russet is preferred) peeled and cut into 1 inch chunks

1/4 lb. (1/2 cup) Unsalted European Style Butter such as Plugra (room temperature)

2 tbs white truffle oil (use 1 TSP chopped black or white truffles instead if you have them)

1 1/2 cups half and half 

1 teaspoon sea salt

1 teaspoon freshly ground pepper (preferably white)

1 tablespoon parsley finely chopped (optional)

Add potatoes to a large saucepan. Cover with cold water and bring to a boil. Reduce heat to medium and allow to simmer for approximately 20 minutes. Drain potatoes completely and return to saucepan. 

Add about 1 cup of the half and half, butter and truffle oil. Using a potato masher or ricer, mash until there are no lumps. Continue to mash until potatoes are fluffy adding half and half until the consistency is just right. Season with salt and pepper to taste and garnish with parsley if desired. Serve right away or keep covered in a warm oven until service. 

To give credit where due, Chef and owner, David Thomas from Off The Farm Foods originally found this recipe in Bon Appetite magazine several years ago. Then he customized it to make it his own. Check out Off The Farm for their amazingly fresh and nutritious energy bars. 

This article is the copyrighted property of the writer and Communities @ Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

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Sherrie Perkovich

Sherrie is a perky, music and wine-loving, Northern California local that seeks out and spreads the word about San Francisco experiences as well as unforgettable wine-related travel experiences.  She is CMO of The Grape Hunter USA, where they focus on helping artisan wineries and developing unique wine travel for consumers. Follow her on Twitter @BigNoseWino

Sherrie is a San Francisco local that fancies herself an extroverted fine dining, wine drinking, know-it-all.  If it’s happening near SF, Sherrie is in on it.  Follow her columns,  for the widest range of Out and About San Francisco ~ San Jose treats and Wine Country Weekly.  


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