It's time to take your ordinary mashed potato recipe to the next level with my Truffle Mashed Potatoes. That's right, I said truffle!
Surprisingly cheaper than you think, these truffle mashed potatoes use truffle oil to give us that rich, decadent truffle taste without needing to use whole truffles. Much more budget friendly!
Plus, with parmesan cheese, sour cream and garlic this luxurious truffle mash is packed with flavour!
By using truffle oil, we get a lot of bang for our buck in the flavour department. It may be a little more expensive than plain olive oil, but a little bit goes a long way.
Table of Contents
Why you will love truffle mashed potatoes
- Fancy, but on a budget.
- Easy to make.
- Potatoes and truffles are a match made in heaven.
What you need to make truffle mashed potatoes
- mashing potatoes - I used sebago
- truffle oil
- sour cream - I used light
- parmesan cheese
- salted butter
- garlic powder
- milk
- salt and pepper
*Please see the recipe card below for exact quantities and detailed instructions
Step by step photos
- Boil the potatoes until tender then rice/mash the potatoes.
- Mix in butter, sour cream, parmesan cheese and garlic powder.
- Add milk.
- Then add truffle oil and salt and pepper to taste.
Top tips
- With truffle oil, a little goes a long way. It might be expensive, but you don't need to use much, and different brands will vary in flavour and strength. My suggestion is to start with 1 teaspoon of truffle oil, then gradually build up from there. Think of it like seasoning.
- The potatoes I have used are sebago. They are an all-rounder type of potato commonly sold in Australian supermarkets. Any kind of potato suitable for mashing will be fine.
- A great way to get a super smooth mash is to use a potato ricer (sort of looks like a big garlic press). If you don't have one you could press the cooked potato through a fine sieve to get the same result, or just use a potato masher.
Garlic and truffle go together extremely well! In this truffle mashed potato recipe I have included garlic because the flavours of the two work so well together.
Variations
- Add in some finely chopped chives or parsley.
- Fold through some chopped and fried bacon.
- Make it richer by adding more butter, or replacing the milk with cream.
Serving suggestions
- Serve it with a dollop of this roasted garlic butter melting on top.
- The perfect side dish for meat.
- Great served with a warming casserole.
Other recipes you may enjoy
Truffle Aioli - combine mayonnaise with truffle oil, garlic and lemon juice to give you luscious, creamy, truffled mayo without the truffle price tag!
Green Mashed Potatoes - fluffy and creamy mashed potatoes, loaded with greens like baby spinach, herbs and feta - the complete side dish.
Mini Potato Stacks - these little gems are like mini individual serves of au gratin potatoes, made in a muffin tin!
Luxurious Truffle Oil Mashed Potatoes
Ingredients
- 1 kg mashing potatoes peeled and diced (I used sebago)
- 80 g salted butter
- 65 g sour cream I used light
- ½ teaspoon garlic powder
- 15 g parmesan cheese grated
- 2-3 tablespoon milk as needed
- 1 teaspoon truffle oil to taste
- salt and pepper to taste
Instructions
- 1 kg mashing potatoesPlace the potatoes into a large pot, cover with water and boil until tender (but not falling apart) then drain and return to the same pot (but with the heat off).
- Using a potato ricer or masher, mash the potatoes until smooth.
- 80 g salted butter65 g sour cream15 g parmesan cheese½ teaspoon garlic powderAdd in salted butter, sour cream, parmesan cheese, and garlic powder and mix to combine.
- 2-3 tablespoon milkTurn the heat back on to low, and gradually mix in milk until you achieve the desired consistency and mash is warmed through.
- 1 teaspoon truffle oilsalt and pepperGradually mix in truffle oil and salt and pepper to taste then serve.
Notes
- With truffle oil, a little goes a long way. It might be expensive, but you don't need to use much, and different brands will vary in flavour and strength. My suggestion is to start with 1 teaspoon of truffle oil to begin with, then gradually build up from there. Think of it like seasoning.
- The potatoes I have used are sebago. They are an all-rounder type of potato commonly sold in Australian supermarkets. Any kind of potato suitable for mashing will be fine.
- A great way to get a super smooth mash is to use a potato ricer (sort of looks like a big garlic press). If you don't have one you could press the cooked potato through a fine sieve to get the same result, or just use a potato masher.
Absolutely delicious. Very luxurious tasting and beautiful served with lamb shanks. Thank you Lee-Ann.
My pleasure Helen. Lamb shanks sound like an awesome match, yum!
Truffles are so expensive, I love this idea instead. Much cheaper and tasted great. Didn't even realize my local had truffle oil until I looked after reading this. Thanks.
My pleasure, Johannes!