Truffled Mashed Potatoes

READY IN: 50mins
Recipe by Rita1652

I found this on line. I had just purchashed a truffle came up with a couple of recipes went on a search to see how to store them. And came to this wonderful sight

Top Review by Sandi From CA

Oh, Rita! Lovely potatoes! I bought both black and white truffle oil a few months ago and only now mustered up the courage to use them in something... I was afraid I wouldn't like them, but HAD to find out. I love them! And this recipe's ingredients amount to a totally decadent side to any number of main dishes. We had it with fried chicken... how's that for incongruity! ;) Next I'll splurge on an actual truffle to garnish this, but for now I added sliced scallion tops which added a nice twangotope. Bet you're wondering if twangotope's a word... it's not, but it seemed to work for me at the moment. *rofl* Anyway, I'll definitely make these repeatedly. Thank you, Rita, for another winner!

Ingredients Nutrition


  1. Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
  2. Mash potatoes with a potato masher or ricer until there are no lumps.
  3. Add half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
  4. Add butter, cream cheese and truffle oil.
  5. Season to taste with salt and pepper.
  6. Transfer to a serving bowl and serve topped with shaved truffles, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a