Truffle Mashed Potatoes

Truffle Garlic Parmesan Mashed Potatoes

Thanksgiving and holiday dinners are all about comfort, flavor, and a touch of indulgence—and these creamy truffle mashed potatoes hit all three. Roasted garlic adds a sweet, mellow depth, while black truffle oil (a feature in our November Drizzle & Drip Box) brings that luxurious aroma that makes your holiday table feel extra special. Perfect alongside turkey, roast beef, or even a festive vegetarian main, this side will have everyone asking for seconds.

What You’ll Need:

Equipment:

  • Potato ricer (optional, for ultra-smooth potatoes)
  • Whisk or hand mixer
  • Baking sheet
  • Tin foil

Ingredients:

  • 2 1/2 lbs russet potatoes, peeled and quartered
  • 1 head garlic
  • 1/8 cup + 1 tbsp Sabatino USDA Organic Black Truffle-Infused Oil, separated
  • 1/4 cup heavy cream
  • 1/4 cup salted butter, cut into small cubes
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tsp kosher salt

Instructions:

  1. Roast potatoes & garlic: Preheat oven to 400°F. Line a baking sheet with tin foil and add potatoes—no oil needed, as we want them soft, not crispy. Slice the pointed top off the garlic head to expose the cloves and drizzle with 1 tbsp truffle oil. Wrap garlic in foil and roast alongside potatoes for 40–50 minutes, until fork-tender.
  2. Mash potatoes: Once cool enough to handle, rice potatoes into a large bowl. (You can use a potato masher or large fork if you don't have a ricer.) Squeeze roasted garlic from its skin and mash into the potatoes. Add heavy cream, remaining truffle oil, and salt. Mix gently with a whisk or hand mixer—avoid overmixing to prevent a gummy texture.
  3. Finish & serve: Fold in butter cubes with a rubber spatula, then fold in Parmesan. Serve hot and enjoy the rich, savory flavors!

Foodie Tips & Notes:

  • Make ahead: Skip the butter until reheating. Spread potatoes in a baking dish, warm in the oven, then stir in butter. Add a splash of milk or cream if needed.
  • Add crunch: Top with frizzled onions for texture.
  • Leftovers: Chill completely, scoop into balls, freeze, and coat with egg wash + breadcrumbs for homemade potato croquettes. Fry until golden for a festive treat!

- Kaity, Creative Social Media, Foodie Box Love

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