Truffled Mashed Potatoes Recipe | Vegetarian Times Skip to main content

Truffled Mashed Potatoes

In France, fresh truffles are sometimes referred to as “black diamonds,” fetching as much as $500 per pound. Truffle oil provides the same complex flavor at a fraction of the price. (Truffle oils vary in intensity, so start with the smallest amount recommended and adjust according to taste.)



Ingredient Line: 
2 lb. fingerling or Yukon gold potatoes, peeled and cut into chunks
Ingredient Line: 
4 large cloves garlic, peeled and halved
Ingredient Line: 
2-3 Tbs. truffle oil
Ingredient Line: 
1 Tbs. finely chopped parsley


1. Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in medium saucepan. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with fork. Drain, and reserve 1 cup cooking liquid.

2. Return potatoes and garlic to saucepan; mash with reserved cooking water until smooth. Stir in truffle oil and parsley, and season with salt and pepper, if desired.

Nutrition Information: 

2 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
61 g
0 mg
7 mg
3 g
1 g
Serves 6

Comments on this Recipe

Really good! Taste better than just butter.

My family and I loved this recipe for Thanksgiving and Christmas. Though I did add some butter ;)

Truffles are not something I want to eat. Nor is mashing potatoes with OIL. for Vegan potatoes can use soy milk or other vegan products. Not appetizing to be made with any type of truffle - an ingredient that is a MOLD!