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New in Cooking

Staub White and more

Truffle Mashed Potatoes

Serves: Makes 8 servings


  • 4 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
  • 4 ounces (1 stick) unsalted butter, room temperature
  • 1 cup heavy cream
  • 1 cup whole milk
  • Kosher salt and freshly ground white pepper, to taste
  • Fresh minced truffles, truffle oil, or truffle salt (or a combination), to taste


Truffles impart luxurious, earthy notes to these wonderfully fluffy mashed potatoes.

Place potato pieces in a large pot and cover with cold water. Heat over medium-high heat until simmering (do not boil). While potatoes are cooking, place heavy cream and whole milk into a small saucepan and heat over medium heat until hot; set aside.

When potatoes are tender enough to mash, drain thoroughly in a colander. Place pot back on medium heat, add cooked potatoes and toss to dry completely. Remove hot potatoes and immediately process in a potato ricer or food mill. Return processed potatoes to pot and place over low heat.

Add butter and mix potatoes by hand with a wooden spoon until just incorporated. Drizzle hot cream mixture slowly into potato mixture, mixing constantly with a wooden spoon, until potatoes reach desired consistency.

Add truffle product to potatoes in small amounts and taste to adjust flavor. Season with salt and white pepper; serve immediately.

Tested and perfected in the Sur la Table kitchen

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