Truffle Mashed Potatoes

Passing the potatoes through a food mill gives a particularly light, tender texture, but simply mashing by hand also works just fine.

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~ Kosher salt

3 pounds Yukon gold potatoes*
1 cup milk
6 tablespoons unsalted butter, softened
2 tablespoons chopped parsley
1 tablespoon truffle oil, or more to taste**
~ freshly ground black pepper
*The secret to fluffy mashed potatoes is simple. Always use a drier potato like the Yukon Golds called for here, or Russets, as opposed to waxy ones.

**Find truffle oil in the gourmet section of fine groceries, specialty kitchen stores, or online at

  1. Peel the potatoes and cut them into 2-inch chunks.
  2. Transfer to a large pot and cover with cold water.
  3. Add a handful of salt.
  4. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 12 minutes.
  5. Drain the potatoes and pass them through a ricer or food mill into a large bowl.

    NOTE: Do not use a beater or food processor or the potatoes will be gummy.

  6. Meanwhile, in a medium saucepan over low heat, warm the milk.
  7. Add 3/4 cup of the milk to the potatoes, along with the butter, parsley, and truffle oil; combine either by hand or with a mixer.
  8. Season with salt, pepper and additional truffle oil to taste.
  9. Adjust the consistency, if necessary, with the remaining warm milk.
Copyright Copia, 2006


Preparation Time: 
45–50 minutes