Truffle Mashed Potatoes
Updated Nov 19, 2025, Published Nov 01, 2016
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A Luxurious Twist on a Classic
If you’re looking to take a classic comfort food and turn it into something unforgettable, these Gluten Free Truffle Mashed Potatoes are the perfect choice. Combining buttery Yukon Gold potatoes with warm garlic, velvety half-and-half, and fragrant white truffle oil, this dish instantly elevates any meal. Even better, it’s surprisingly simple to prepare—making it just as suitable for holiday feasts as it is for everyday dinners.
Unlike traditional mashed potatoes, this version leans into gourmet flavor without requiring any special technique. Most of the work happens on the stovetop, and once the potatoes are mashed, the truffle oil delivers big flavor with minimal effort.
Table of Contents
Why You’ll Love These Mashed Potatoes
These mashed potatoes are incredibly smooth, rich, and deeply flavorful. The Yukon Golds offer natural creaminess, while the heated half-and-half mixture melts into the potatoes for a silky finish. Meanwhile, the truffle oil adds indulgence without overwhelming the dish, creating a perfectly balanced side that feels both cozy and sophisticated.
Because the steps are straightforward, you can easily make this recipe for a crowd. From Thanksgiving tables to simple Sunday dinners, this versatile dish is always a hit.
What You’ll Need
You only need a short list of ingredients to make this dreamy potato side:
- Yukon Gold potatoes
- Kosher or fine sea salt
- Half-and-half
- Unsalted butter
- Fresh garlic
- White truffle oil
- Freshly ground black pepper
- Chopped chives
Tips for the Best Results
Choose the Right Potatoes
Yukon Gold potatoes are ideal because they mash into a naturally creamy texture without becoming gluey or overly starchy.
Heat the Dairy Mixture
Warming the half-and-half with butter and garlic infuses flavor and helps everything blend more smoothly into the potatoes.
Dry the Potatoes
Letting the potatoes steam off excess moisture in the hot pot ensures a fluffier, creamier result.
Add the Truffle Oil Last
Truffle oil is delicate. Mixing it in at the end preserves its aroma and delivers maximum flavor.
Serving Suggestions
These luxurious mashed potatoes pair beautifully with:
- Roasted turkey or chicken
- Pan-seared steak or filet mignon
- Herb-crusted salmon
- Holiday mains like prime rib or glazed ham
- Vegetable entrées or winter roasted veggies
They also make an excellent addition to a Thanksgiving or Christmas menu thanks to their rich, aromatic flavor.
Storage & Reheating
Mashed potatoes reheat well with just a little extra care:
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm over low heat on the stovetop or in the microwave, adding a splash of leftover half-and-half to restore creaminess.
- Do Not Freeze: Truffle oil and dairy can lose their texture once frozen.
Frequently Asked Questions
Can I use a different type of potato?
You can, but Yukon Gold potatoes provide the best texture. Russets work in a pinch, though they will create a fluffier, less silky mash.
Does truffle oil make the dish taste too strong?
Not at all. White truffle oil adds a subtle, elegant aroma. You can adjust the amount to suit your taste.
Can I make this dairy-free?
Yes. Substitute the butter and half-and-half with your favorite plant-based alternatives. Use a neutral dairy-free creamer and vegan butter for best results.
Can I make these mashed potatoes ahead?
Absolutely. Prepare them earlier in the day and reheat gently with a splash of reserved half-and-half to restore their creaminess.
What if I don’t like truffle oil?
You can omit it entirely. The mashed potatoes will still be rich, creamy, and delicious.
Is this recipe good for holidays?
Definitely! These mashed potatoes add elegance to any holiday table and pair beautifully with classic mains and vegetable dishes.
Gluten Free Truffle Mashed Potatoes
Ingredients
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- Kosher or fine sea salt
- 1 cup half-and-half
- 6 tablespoons unsalted butter
- 2 cloves garlic, peeled and lightly smashed
- 1 tablespoon white truffle oil
- Freshly ground black pepper
- Chopped chives, for garnish
Instructions
- Place the potatoes in a large pot of salted, cold water and bring to a boil. Reduce the heat and simmer until the potatoes are fork tender, about 20-25 minutes. Drain the potatoes and return to the hot pot. Place the pot back on the stove and cook over high heat, stirring occasionally until the potatoes are dry and are no longer steaming, about 2 minutes.
- While the potatoes are cooking, heat the half-and-half in a small saucepan with the butter and garlic until hot. Remove the garlic and discard.
- Mash the potatoes and 2 teaspoons salt with a potato masher or handheld mixer until almost smooth. Add most of the half-and-half and beat until smooth and creamy. Add more half-and-half if needed (save the rest in case you need to reheat the potatoes later). Add the truffle oil and 1 teaspoon pepper. Taste and adjust seasoning with more salt and pepper, if desired. Transfer to a serving bowl and garnish with chopped chives.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
