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Truffle Cream Mashed Potatoes


Black or white truffle cream can be found at most gourmet grocery stores. Or if you have time, easily order online: “Black Truffle Cream” or similar.

4 – 6 servings

  1. 3 to 4 med Idaho potatoes, peeled or not – your preference, and cut into cubes

  2. 1/2 cup low-fat milk

  3. 1 or 2 TBS butter

  4. 1/4 tsp fresh ground (if possible) nutmeg

  5. 1/4 tsp kosher salt

  6. 1 TBS finely chopped parsley

  7. 1/2 tsp black or white TRUFFLE CREAM (Not truffle oil. Truffle butter is a little different too, but can add just a bit more to substitute)


  1. Put potatoes into a sauce pot. Cover potatoes with water and bring to boil. Low boil the potatoes covered, 7 to 10 minutes, until a fork easily inserts.  Amount of boiling time depends on how big the cut of potatoes.

  2. Drain water from potatoes. Put hot potatoes into a bowl.  Mash potatoes with a fork or using a potato masher. Add half of the milk and the butter.  Continue mashing by hand or use a mixer.  Add the rest of the milk, salt, nutmeg, and truffle cream.  Continue blending until smooth.  Add more milk if needed to achieve the consistency desired. Do not over-beat or your potatoes will get gluey.  By hand, stir in the parsley.  Add salt and pepper to taste.


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