Truffle Mashed Potatoes (Rich & Creamy Vegan Recipe)
These Truffle Mashed Potatoes transform ordinary spuds into a luxurious side dish worthy of special occasions yet simple enough for everyday indulgence. The perfect blend of russet and Yukon gold potatoes creates an ideal creamy texture, while high-quality truffle oil delivers that unmistakable earthy aroma that makes this dish unforgettable. Completely vegan but undeniably decadent, this recipe proves you don't need dairy to create silky, rich mashed potatoes. The secret lies in proper technique—cooking potatoes until perfectly fork-tender, drying them properly, and adding warm plant-based milk gradually. Finish with a drizzle of truffle oil and fresh chives for restaurant-worthy presentation.
Equipment
- Fork for testing tenderness
- Sharp knife for cutting potatoes
Ingredients
- 2 lbs potatoes half russet, half Yukon gold
- 1/3 cup plant-based unsalted butter
- 1/4 cup plant-based sour cream
- 1/2 cup plant-based whole milk or cream alternative
- 2-3 teaspoons white truffle oil or black truffle oil, based on preference
- 1 teaspoon truffle salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cloves fresh garlic minced (optional)
- 2 tablespoons fresh chives chopped for garnish
- 1 tablespoon olive oil optional
Instructions
Prepare Your Potatoes
- Wash your potatoes thoroughly under cold water.
- Decide whether to peel or not—I personally leave some skins on for texture and nutrition, but for the most luxurious truffle mashed potatoes, peeling is recommended.
- Cut potatoes into even 1-inch cubes to ensure they cook evenly.
Cook the Potatoes
- Place potatoes in a large pot of salted water (the water should taste like the sea).
- Bring to a boil over medium-high heat.
- Reduce to a simmer and cook until fork tender—typically 15-20 minutes.
- Test by piercing with a fork; they should slide off easily.
Drain and Dry
- Drain potatoes thoroughly in a colander.
- Return hot potatoes to the empty pot and place over low heat for 1-2 minutes.
- Shake the pot gently to help excess water evaporate—this is a crucial step for preventing watery mashed potatoes!
Prepare Your Add-ins
- In a small saucepan, gently heat milk and plant-based butter over medium heat until warm but not boiling.
- If using garlic, add it to the warm milk mixture to infuse the flavor.
Mash with Care
- Use a potato masher or potato ricer for the best texture. Avoid using a food processor or hand mixer, as these can make your potatoes gluey.
- Work quickly while potatoes are still hot for the smoothest result.
- Add the warm milk mixture gradually, mashing between additions.
Add the Truffle Magic
- Once your potatoes are creamy and smooth, fold in the plant-based sour cream.
- Add truffle oil a little bit at a time, tasting as you go. Remember, you can always add more, but you can't take it away!
- Season with truffle salt and black pepper to taste.
Final Touches
- Transfer to a serving bowl.
- Top with an extra drizzle of truffle oil.
- Garnish with fresh chives.
- Serve immediately for the best flavor and texture.
Notes
Pitfalls to avoid when making truffle mashed potatoes:
- Overworking the potatoes: This creates a gluey texture that no amount of truffle oil can save.
- Using cold add-ins: Always warm your milk and butter first.
- Adding too much truffle oil at once: You can always add more, but you can't take it away.
- Undersalting: Potatoes need a good amount of salt to shine.
- Boiling rather than simmering: A gentle simmer prevents the potatoes from falling apart.
Nutrition
Calories: 285kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 3gSodium: 410mgPotassium: 564mgFiber: 3gSugar: 2gVitamin C: 40.5mgIron: 1.44mg
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