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- The recipe uses truffle butter instead of fresh truffles, making it an affordable way to achieve true truffle flavor.
- Using Yukon Golds makes for mashed potatoes that are naturally creamy, velvety, and rich.
- A simple technique to dry the potatoes thoroughly before mashing ensures the perfect texture and rich, truffle-forward taste.
These luxurious truffle-scented mashed potatoes are made with both salted butter and truffle butter. Waxy Yukon Golds, peeled and mashed, lend a smooth, silky texture, with flecks of true black truffle bringing the classic rich earthiness. The recipe feels like a splurge, but it’s surprisingly easy and affordable — making a perfect side for any table that feels like a celebration.
Why bother with truffle butter?
Instead of using whole truffles or truffle oil to flavor these luscious mashed potatoes, this recipe calls for truffle butter: essentially a compound butter made with bits of chopped truffle. It’s easier to find in specialty stores than fresh truffles, and instead of potentially running you hundreds of dollars, it’s priced at affordable-luxury level. It also tends to be flavored with real truffle, not the artificial flavorings typical of truffle oils. You can also order truffle butter online through sites like urbani.com.
Notes from the Food & Wine Test Kitchen
Take note of Step 2, which calls for you not only to drain the potatoes thoroughly but also to put them back on the heat briefly: Making sure the potatoes are completely dry before mashing and seasoning will notably improve the texture.
