About this recipe

Luxuriously creamy mashed potatoes elevated with the earthy, intoxicating aroma of truffle. This foolproof recipe uses truffle oil and butter to deliver restaurant-quality results at home — silky smooth, deeply savory, and indulgent without being fussy. Perfect as a showstopping side for holidays, dinner parties, or any night you want something truly special.

Instructions

1. 1

   Peel the yukon gold potatoes and cut them into uniform 2-inch chunks. This ensures they cook evenly and at the same rate.

2. 2

   Place the yukon gold potatoes chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of kosher salt (the water should taste lightly salty, like the sea). Bring to a boil over ^[high heat].

3. 3

   Once boiling, reduce the heat to ^[medium] and cook the yukon gold potatoes until completely tender — a fork or knife should slide in with zero resistance, about 18–22 minutes. Do not undercook; undercooked yukon gold potatoes lead to lumpy mash.

4. 4

   While the yukon gold potatoes cook, warm the heavy cream and milk together in a small saucepan over ^[low heat] until steaming but not boiling. Keep warm. Room-temperature or warm dairy is key — cold dairy will make the mash gluey and dense.

5. 5

   Drain the yukon gold potatoes thoroughly in a colander and let them steam-dry for 2 minutes. Shake the colander gently to release as much moisture as possible — dry yukon gold potatoes absorb butter and heavy cream better.

6. 6

   Pass the hot yukon gold potatoes through a potato ricer back into the warm pot (or mash with a potato masher for a slightly more rustic texture — avoid a blender or food processor, which will make the mash gluey).

7. 7

   Place the pot over ^[low heat]. Add the butter cubes a few at a time, folding them in gently with a wooden spoon or spatula until fully melted and incorporated before adding the next batch.

8. 8

   Gradually pour in the warm heavy cream and milk mixture, folding gently until the mash reaches your desired consistency. You may not need all of the liquid — stop when it's silky and smooth. Season with 1½ tsp kosher salt and white pepper, tasting as you go.

9. 9

   Remove from heat and drizzle in the 2 tablespoons of white truffle oil, folding it in gently. Taste and adjust salt. The truffle flavor will bloom as the mash sits for a minute — resist the urge to add too much oil at once.

10. 10

    Transfer to a warm serving bowl. Optionally, drizzle with an extra splash of white truffle oil, scatter fresh chives over the top, and shave fresh black truffle directly over the dish if using. Serve immediately.