Truffles have a way of turning the ordinary into the extraordinary, and when they meet mashed potatoes, it's a match made in culinary heaven. Our Truffle Mashed Potatoes recipe is the epitome of indulgence, transforming a humble side dish into a decadent delight. Ready in minutes, this dish promises to leave your plates polished and your taste buds yearning for more.
It's a challenge to find a recipe more effortless, tasty, and luxurious than this one, so brace yourself for the praise that's sure to come your way. This exquisite dish not only tastes like it took hours to perfect but also comes together in mere minutes!
🍄 What are truffles?
Not to be confused with fancy chocolates of the same name, savory truffles are subterranean fungi grown in calcareous soils near the roots of trees such as oak or hazelnut. They’re produced in concentrated areas worldwide, including France, Italy, New Zealand, China, North Africa, the Middle East, and the Pacific Northwest.
In Northern Italy, truffles grow widely and are highly valued and used in many dishes such as risotto and pasta, so yes. So, living here, we are closer to our idea of heaven.
They are widely found in Northern Italy and Tuscany. We loved the ones we tasted in the Piedmont, Italy region.
We love eating all kinds of dishes with truffles, like creamy pasta, during the fall season. Check out all our fall-inspired recipes.
Want to know more about truffles?
Truffles are things you either love or hate, and we just can’t get enough of them. White, black, shaved, oil-infused, whichever way they come, we will dig into them, no questions asked.
This rich mashed potato recipe comes together with only a few ingredients.
- Potatoes: Russet or Yukon Gold varieties mash-up fluffy and creamy, providing the perfect base.
- Rosemary: Infuses an earthy, aromatic flavor that complements the potatoes' natural taste.
- Nutritional yeast: Adds a cheesy, nutty profile while boosting the dish with B vitamins.
- Black Truffle oil: Imparts a luxurious, gourmet flavor that elevates the mash to fine dining.
- Olive oil: Offers a smooth texture and a heart-healthy alternative to butter.
- Salt: Essential for seasoning, it enhances all the flavors and ties the dish together.
Optional: white pepper (or black pepper).
See quantities and complete instructions in the recipe card.
Making truffled mashed potatoes is super easy; follow these simple steps to get the perfect creaminess and texture.
- Bring to a boil the potatoes with a rosemary sprig in salted cold water over medium-high heat. Leave the skins on until they are fork-tender on a large pot.
- Drain the potatoes.
- Mix. Add all the ingredients to a bowl, and with a potato masher or electric mixer, mix everything until fluffy and you reach the desired consistency. If you want to make them creamier, use your warm plant milk of choice.
- Seasoning. Taste and season the mashed potatoes with additional salt and pepper if desired.
- Garnish and serve warm with chopped parsley or, even better, with a sprig of rosemary.
Optionally, you can top the truffle mashed potatoes with vegan parmesan cheese or mash roasted garlic along with the potatoes if you want to add some extra garlic flavor, but it is not necessary.
Note: when boiling water for your truffle mashed potatoes, it is better to use cold water and similar-sized potatoes. That way, you ensure that the potatoes are cooked evenly.
Read on: Roasted Garlic and Mashed potatoes
This will result in a thicker mash with a creamier texture and an enhanced 'potato flavor.' If you prefer, mash them by hand – but if you want quick and easy – go for the food processor.
Refrigerate: Ensure your truffle mashed potatoes are completely cooled before storing. Transfer them to a tray and spread them out to chill evenly. If you prefer, cover them tightly with cling film, making sure to stir every 20 minutes over the course of a few hours. This process helps to cool the potatoes quickly and prevents oxidation, which can cause undesirable flavors.
Reheat: When you're ready to enjoy your truffle mashed potatoes again, reheat them gently in a saucepan over low heat, adding a splash of plant milk if necessary to bring back the creamy consistency. Stir occasionally until they're warmed through.
Freeze: Although freezing is generally not recommended for mashed potatoes as it can affect their texture and flavor if you must freeze them, do so by portioning the potatoes into servings and using an airtight container. When reheating, thaw in the refrigerator first and then reheat as described above to help restore some of the original textures.
I like using this immersion blender (affiliate link) to make these mashed potatoes, which is very helpful in making pestos sauces and curry pastes (Yellow and Green Thai Curry pastes). Also, it works better to make sauces such as this Green Goddess Sauce and the delicious Creamy Vegan Sauce we use for everything!
📚 More Holiday Side dish ideas
Green beans are stepping up their game with a nutty crunch. Discover how toasted flaked almonds can transform this veggie: Green Bean with Almonds Elevate your side dish repertoire with this recipe!
Experience the natural sweetness of squash in a new light. Our method for caramelizing butternut will become a go-to: Roasted Butternut Squash. Get ready for a dish that's as simple as it is scrumptious.
Mushrooms aren't just for stuffing; they're for savoring. See how herbs can make these fungi the highlight of your table: Herbs Stuffed Mushrooms. A bite-sized delight that's sure to impress.
Salads can be the main event with the right mix. Lentils and vegan gorgonzola bring heartiness and flair to the bowl: Lentil Gorgonzola Salad. Dive into a dish where every forkful is a harmony of flavors.
Get a look at our suggested Vegan Christmas Menu Post
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Truffle Mashed Potatoes
- Boil: In a large pot, add potatoes and a sprig of rosemary to cold, salted water. Heat over medium-high until the potatoes are fork-tender, skins and all. Remove the wilted rosemary sprig.
- Drain: Remove the potatoes from the water once done.
- Combine: In a bowl, bring together all ingredients. Use a potato masher or electric mixer to blend until you achieve a fluffy texture. For extra creaminess, introduce warm plant milk to the mix as needed.
- Season: Give them a taste and adjust the salt and pepper to your preference.
- Garnish: Top off with chopped parsley or, for a touch of flair, a fresh rosemary sprig, and serve them up warm.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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