Truffle Mashed Potatoes Recipe: Silky, Rich and Simple

By Beleaev Family | Beleaev Caviar & Gourmet | beleaev.com

Truffle mashed potatoes is the side dish that elevates any roast into a proper occasion. Buttery, creamy mashed Maris Piper potatoes with truffle butter mixed in, plus fresh truffle shaved on top. The earthy aroma cuts through the richness of the mash and adds genuine luxury.

Key Takeaways

• Use Maris Piper or King Edward, never waxy potatoes
• Pass through a ricer for silky texture
• Use truffle butter, not just truffle oil
• Fresh truffle shaved on top at serving
• 5g of fresh truffle per portion

The Ingredients

Serves 4 as a side

• 1kg Maris Piper potatoes, peeled and cubed
• 100g unsalted butter
• 50g truffle butter
• 100ml whole milk, warmed
• 50ml double cream
• Sea salt and white pepper
• 15-20g fresh Périgord Black Truffle, for shaving

The Method

Step 1: Boil the Potatoes

Place potato cubes in a pan, cover with cold salted water. Bring to a boil. Simmer 18-20 minutes until completely soft.

Step 2: Drain Thoroughly

Drain in a colander. Let steam off for 2 minutes. Wet potatoes make wet mash.

Step 3: Pass and Combine

Pass the potatoes through a ricer back into the pan. (Or mash with a hand masher, but a ricer gives silkier texture.)

Add the butter and truffle butter. Stir until melted. Add the warm milk and cream. Stir until silky. Season with salt and white pepper.

Step 4: Plate and Top

Spoon into a warm serving dish. Shave 15-20g of fresh truffle directly over the surface at the table. Serve immediately.

Tips

Pass through ricer. Mashing with a fork gives lumpy mash. Ricer or food mill gives restaurant-quality silk.

Warm the milk and cream. Cold dairy on hot potatoes drops the temperature and produces gluey mash.

Don't overwork. Once smooth, stop. Over-stirring releases starch and creates a glue-like texture.

Truffle butter mixed in, fresh truffle on top. Two-stage truffle.

Variations and Pairings

With caviar: Top with a small spoon of Royal Oscietra alongside the truffle. Decadent but works.

With Parmesan: Stir in 30g of grated Parmesan with the butter for nutty depth.

With white truffle: Use Alba White Truffle for shaving on top in autumn.

Wine pairing: Pairs with whatever the main course needs. Often a Burgundy or Bordeaux.

For more truffle dishes, see our truffle butter and truffle fries recipes.

Frequently Asked Questions

Why Maris Piper?

Floury potato with high starch. Produces fluffy mash. Waxy varieties (Charlotte, Anya) hold their shape and stay dense.

Can I use truffle oil instead?

Real truffle butter and fresh truffle give better aroma. Truffle oil tastes artificial in this format.

How much per portion?

For a side dish, 250g of potatoes per person, plus 5g of fresh truffle. For a main, double the portions.

Make in advance?

Keep warm in a covered dish over hot water for up to 1 hour. Re-stir before serving. Don't reheat from cold, the texture suffers.

Further Reading

• The science of fluffy mashed potatoes (Serious Eats)

Truffle mashed potatoes alongside a Sunday roast is one of those side dishes that turns the meal into a proper occasion. Discover Beleaev's truffle and caviar collection at beleaev.com.

Beleaev is an international caviar and gourmet food company with fulfilment hubs across the UK, Europe, the UAE, and the United States. We are committed to sourcing responsibly farmed, sustainable products and delivering them to customers within 24 to 48 hours, ensuring exceptional freshness and quality.