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Black bowl of truffled mashed potatoes with sliced chives on top with two silver spoons in the background.

Truffle Mashed Potatoes

yukon gold potatoes, heavy cream, truffle oil

STARS

Mashed potatoes may be the world's consummate comfort food, but this truffle mash manages to crank the dial up to eleven. Blend yukon gold potatoes to a velvety consistency along with heavy cream, sour cream, butter, cream cheese, and—because that isn’t luxurious enough—a decadent drizzle of truffle oil. Top with chives and indulge yourself; the only guilt you'll feel is for refusing to share.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 minutes
Active Time:  10 minutes
Ingredients

Truffle Mashed Potatoes

  • 2 pounds Yukon Gold potatoes, roughly chopped
  • ½ cup heavy cream
  • 2 tablespoons truffle oil
  • ½ cup sour cream
  • ½ cup cream cheese
  • 2 tablespoons butter
  • 1 tablespoon salt, to taste
  • ¼ cup chopped chives
Directions
1
In a large stockpot, place the potatoes covered with cold water and a generous pinch of salt. Bring to a simmer and cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Mash until mostly smooth
2
Quickly fold in the cream, truffle oil, sour cream, cream cheese, butter and salt. 
3
Garnish with chives to serve.

Truffle Mashed Potatoes

yukon gold potatoes, heavy cream, truffle oil

STARS

Mashed potatoes may be the world's consummate comfort food, but this truffle mash manages to crank the dial up to eleven. Blend yukon gold potatoes to a velvety consistency along with heavy cream, sour cream, butter, cream cheese, and—because that isn’t luxurious enough—a decadent drizzle of truffle oil. Top with chives and indulge yourself; the only guilt you'll feel is for refusing to share.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Truffle Mashed Potatoes

  • 2 pounds Yukon Gold potatoes, roughly chopped
  • ½ cup heavy cream
  • 2 tablespoons truffle oil
  • ½ cup sour cream
  • ½ cup cream cheese
  • 2 tablespoons butter
  • 1 tablespoon salt, to taste
  • ¼ cup chopped chives

Directions

1
In a large stockpot, place the potatoes covered with cold water and a generous pinch of salt. Bring to a simmer and cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Mash until mostly smooth
2
Quickly fold in the cream, truffle oil, sour cream, cream cheese, butter and salt. 
3
Garnish with chives to serve.