Best 5 Truffle Mashed Potatoes Recipes

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Indulge in the culinary delight of truffle mashed potatoes, a luxurious dish that elevates the classic comfort food to new heights. With a harmonious blend of earthy truffle flavors and creamy, fluffy mashed potatoes, this dish promises an unforgettable taste experience. Whether served as a side dish to a special occasion dinner or enjoyed as a hearty and comforting main course, truffle mashed potatoes are sure to impress and satisfy. Discover the secrets to creating this delectable dish and embark on a journey of culinary exploration.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY TRUFFLE MASHED POTATOES



Creamy Truffle Mashed Potatoes image

This recipe for truffle mashed potatoes makes for the perfect rich, creamy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

4 medium Idaho potatoes, (about 4 pounds), peeled, cubed, and rinsed
1 teaspoon coarse salt
1 medium black summer truffle, (about 1/2 ounce)
1 cup milk
4 tablespoons unsalted butter
1 ounce prepared truffle butter
1 cup chopped leeks, (2 leeks) white and pale green sections only
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground white pepper
1 tablespoon chopped chives

Steps:

  • Fill a medium saucepan with potatoes, add water to cover; add salt. Bring to a boil, reduce heat, and simmer until tender, about 20 to 25 minutes. Meanwhile, trim black skin from truffle with a paring knife, and finely chop, saving the trimmings. Using a truffle slicer or Japanese mandoline, thinly slice the truffle, and reserve.
  • In a small saucepan, heat milk and butter over low heat until butter has melted. Drain potatoes into a colander. Put potatoes through a food mill, and transfer to an electric mixer fitted with a paddle attachment. On low speed, combine potatoes and milk mixture until no lumps remain; be careful not to beat any more than necessary. Add truffle butter, and combine.
  • In a small skillet over medium heat, saute leeks in 2 tablespoons olive oil until tender, about 2 to 3 minutes. Season with salt and pepper. Add reserved truffle trimmings, and saute; for about 1 minute, until truffle is tender. Transfer leeks and truffles and 2 teaspoons chives to potatoes, and combine. Remove to a serving bowl, and sprinkle with remaining teaspoon chives. In the same skillet over medium-low heat, quickly saute; sliced truffles in remaining tablespoon olive oil for about 1 minute. Garnish potatoes with sliced truffles, and serve immediately.

TRUFFLE MASHED POTATOES



Truffle Mashed Potatoes image

Fresh white truffles shaved over the mashed potatoes would be an extravagant addition, but white-truffle oil lends the same intense aroma at a fraction of the price.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

4 (about 2 pounds) Yukon gold potatoes
Salt
1 tablespoon unsalted butter
1/2 cup hot milk, or more as needed
Freshly ground black pepper
1 teaspoon white-truffle oil

Steps:

  • Place whole unpeeled potatoes in a saucepan of cold water. Add salt, and bring to a boil. Reduce heat, and simmer until tender when pierced with the tip of a small knife, about 40 minutes. Drain.
  • When cool enough to handle, peel potatoes, and put through a ricer or food mill fitted with the finest blade. Beat in butter with a wooden spoon. Beat in hot milk little by little until a smooth, creamy consistency is achieved. Season to taste with salt and pepper. (If making ahead of time, keep in a heat-proof bowl, covered with aluminum foil, set over a pot of hot water. You may need to add additional hot milk to thin).
  • Just before serving, whisk 1/2 teaspoon truffle oil into potatoes. After serving potatoes, make a little well in each portion and drizzle 1/4 teaspoon oil on top.

BONE-IN RIB-EYE WITH BLACK TRUFFLE MASHED POTATOES, ROASTED SHALLOT AND BEURRE ROUGE



Bone-In Rib-Eye with Black Truffle Mashed Potatoes, Roasted Shallot and Beurre Rouge image

Provided by Tyler Florence

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 23

1 pound Yukon gold or other yellow potatoes (about 4), peeled and diced
Kosher salt
1 1/2 cups heavy cream
4 tablespoons unsalted butter
2 sprigs fresh thyme
1 ounce black truffle
1 teaspoon extra-virgin olive oil
One 2 1/2-inch bone-in rib-eye steak
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large shallots, halved
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 small bunch fresh thyme
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
1 shallot, sliced into rings
1 small bunch fresh thyme
3 cups red wine (I used Cabernet Sauvignon)
1 cup demi-glace
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
4 tablespoons cold unsalted butter, diced into cubes
Watercress, for garnish

Steps:

  • For the potatoes: Place the potatoes in a large pot of water seasoned with a couple pinches of salt. Bring to a simmer and cook until the potatoes are soft, 7 to 8 minutes.
  • Meanwhile, put the cream, butter and thyme in a medium saucepan. Shave 4 to 5 slices from the truffle and add them and any broken-up parts to the cream mixture. Bring to simmer over medium heat, then cook on low to infuse the cream.
  • Strain the potatoes. Put them through a ricer and back into the pot. Finely grate the remaining truffle on a rasp grater into the potatoes. Gradually strain the infused heavy cream into the mashed potatoes. Season with salt and a drizzle of olive oil. Stir well with a wire whisk.
  • For the steak: Preheat the oven to 400 degrees F.
  • Dry the steak off on both sides very well and sprinkle liberally with salt and pepper.
  • Heat the olive oil in a large saute pan over high heat. Once the oil starts to smoke, sear the steak until a nice brown crust forms, 2 to 3 minutes per side.
  • Add the shallots cut-side down in the residual fat in the pan and cook to caramelization, 3 to 4 minutes. Remove the shallots and steak and drain the fat from the pan. Return the steak to the pan over medium heat. Add the butter and thyme and cook until the thyme starts to pop and fry. Baste the steak with the butter and thyme mixture. Add the shallots back to the pan and Finish with the lemon juice.
  • Transfer the steak to a baking sheet lined with a rack and smother in the caramelized shallots, butter and thyme mixture. (Reserve the pan it was cooked in to make the sauce.) Transfer the baking sheet to the oven and roast until medium-rare and an instant-read thermometer inserted in the center (do not touch bone) reads 132 degrees F, about 15 minutes. Let the steak rest before slicing.
  • For the sauce: Add the olive oil, shallots and thyme to the drippings in the pan and saute over medium heat until the shallots are translucent, 3 to 4 minutes. Deglaze the pan with the red wine, then turn the heat down to medium and reduce the wine by two-thirds, about 8 minutes. Add the demi-glace and red wine vinegar and season with salt and pepper.
  • Whisk in the cold butter in, one piece at a time, to mount the sauce. Strain the reduction, removing the shallots and thyme. Return the reduction to the pan and warm over low heat.
  • Serve the potatoes and steak with the beurre rouge. Garnish with the reserved caramelized shallots and some watercress.

TRUFFLE-PARMESAN MASHED POTATOES



TRUFFLE-PARMESAN MASHED POTATOES image

Categories     Potato     Side     Boil

Yield 8 servings

Number Of Ingredients 9

6 cups (1-inch) cubed peeled baking potato (about 2 1/2 pounds)
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/2 cup 2% reduced-fat milk
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons reduced-fat sour cream
1 tablespoon butter
1 teaspoon white truffle oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan; add cheese and remaining ingredients. Beat with a mixer at medium speed until smooth, or mash with a potato masher until desired consistency.

TRUFFLE MASHED POTATOES



Truffle Mashed Potatoes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

2 3/4 pounds Yellow Finn or russet potatoes, peeled and cut into uniform pieces (about 2 inches wide)
3/4 cup unsalted butter, cut into pieces
1/4 to 1/3 cup half-and-half
2 ounces black truffle, thinly sliced
Coarse salt and freshly ground white pepper, to taste

Steps:

  • Put the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and return them to the pan.
  • Set the pan over low heat and cook for about 3 minutes, stirring constantly, until the excess moisture evaporates. Rice the potatoes in a food mill or ricer into a bowl, or simply put them in a bowl and mash them with a potato masher. Add the butter, working it into the potatoes until blended.
  • In a small saucepan, bring the half-and-half and sliced truffles to a boil over medium heat, infusing the cream with a powerful truffle flavor. Add the mixture to the potatoes slowly, stirring gently, until desired consistency. Do not overmix the potatoes. Season with salt and pepper, cover, and set aside to keep warm.

Tips:

  • Use high-quality potatoes: Yukon Gold or Russet potatoes are the best choices for mashed potatoes because they are starchy and fluffy.
  • Don't overcook the potatoes: Overcooked potatoes will be gummy and unpleasant. Cook them until they are tender but still slightly firm.
  • Use real butter and cream: Don't skimp on the butter and cream. They will add richness and flavor to the mashed potatoes.
  • Season the potatoes well: Salt and pepper are essential, but you can also add other seasonings like garlic powder, onion powder, or dried herbs.
  • Garnish the mashed potatoes: Chopped fresh herbs, grated Parmesan cheese, or a drizzle of truffle oil are all great ways to garnish mashed potatoes.

Conclusion:

Truffle mashed potatoes are a delicious and luxurious side dish that is perfect for any special occasion. By following these tips, you can make the best truffle mashed potatoes that will impress your guests.

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