Creamy Truffle Mashed Potatoes – Lightened Up with Parmesan & Garlic
Hey friend, pull up a chair. I made these Creamy Truffle Mashed Potatoes, Lightened Up with Parmesan & Garlic last weekend when my cousins dropped by with zero notice and three hungry teenagers, and somehow this side stole the whole meal. I mean, roast chicken tried to be the star, bless it, but the potatoes were the first thing to vanish. I tried to hide a spoonful for later, then I heard a suspicious clink form the pot and my brother grinned like a cat. Typical.
Why I keep coming back to this bowl of comfort
I make this when the day feels a bit muddled and I want something that tastes fancy but still like a hug. My family goes a little bonkers for the truffle aroma, but because this version is lightened up with Greek yogurt and warm milk, it doesn’t sit heavy. And if you’ve ever wrestled with gluey potatoes, I’ve been there. I once blitzed a batch in the blender and regretted it immediately, so these days I go slow, stir gently; actually, I find it works better if the dairy is warm before it hits the potatoes.
(Side note: I listen to a playlist called “Soft Kitchen” while mashing. Half of cooking for me is vibes. Do you do that too?)
What you’ll need, plus the lazy swaps I actually use
- 2 pounds about 900 g Yukon Gold potatoes, peeled and cut into chunky pieces. Russets also work if that’s what you have.
- 3 cloves garlic, lightly smashed. I sometimes use pre minced when I’m in a hurry, no judgement.
- 2 tablespoons unsalted butter, or go with extra virgin olive oil for a lighter feel.
- 1⁄2 cup 120 ml whole milk, warmed. Skim works, but I tend to think 2 percent is the sweet spot.
- 1⁄3 cup plain Greek yogurt, room temp. Sour cream is great too.
- 1⁄3 cup finely grated Parmesan. My grandmother always insisted on a fancy brand, but honestly any decent wedge works fine.
- 1 to 2 teaspoons truffle oil, white or black, to taste. Start small, it’s potent.
- Salt and freshly ground black pepper.
- Chives or parsley for a sprinkle, optional.
- Optional, a splash of warm vegetable or chicken broth if you want to loosen the mash.
How I cook it when I’m not overthinking
- Add potatoes and garlic to a large pot, cover with cold water by about an inch, and salt the water until it tastes pleasantly seasoned. Bring to a gentle boil, then simmer until the potatoes are very tender, 15 to 20 minutes. Don’t worry if a few pieces look a bit ragged, that’s perfect.
- Drain well, then pop the potatoes back into the warm pot. Let them sit on low heat for a minute or two to steam off extra moisture. This is where I usually sneak a taste, too hot yes, still do it every time.
- In a small saucepan, warm the milk with the butter until the butter melts. Turn off the heat, stir in the Greek yogurt so it loosens. Warm dairy blends in kinder, trust me.
- Rice or mash the potatoes and garlic until smooth. If you have a ricer, this is its time to shine. If not, a sturdy masher or even a fork will absolutely do the job, just be gentle.
- Pour in about two thirds of the warm dairy mixture and fold with a spatula. Go slow. If it looks a bit too thick, add more dairy or a splash of warm broth. If it looks slightly shiny, you’re on track.
- Fold in the Parmesan until it melts into the mash. Season with salt and pepper, then add truffle oil, starting with 1 teaspoon. Stir, taste, then add more if you like. On second thought, stop just before it smells perfect in the bowl, because it blooms as it sits.
- Finish with chives and extra pepper. Serve right away if you can, though these hold on low heat quite nicely.
Little notes I learned the hard way
- Cold dairy shocked my potatoes once and they seized a bit. Warm it, even a little, and the mash stays silky.
- Truffle oil is strong. A few drops too many and it can taste like a perfume shop. Add sparingly, wait a minute, then re taste.
- Yukon Golds make a naturally creamy mash with less butter. Russets are fluffier, so you might need a touch more dairy.
- If the mash turns gluey, it was probably overworked. A pat of butter and a gentle fold can help, but it’s tough to fully fix. Still tasty with gravy though.
Variations I’ve tried, plus one that flopped
- Roasted garlic version: roast a whole head at 400 F until soft and golden, squeeze into the potatoes. Deep sweetness, yes please.
- Half cauliflower, half potato: steam cauliflower florets and mash with the potatoes. Lighter, a bit earthier, still cozy.
- Miso and black pepper: stir in 1 teaspoon white miso and lots of cracked pepper. Umami for days.
- Brown butter: toast the butter until nutty and amber, then add. You will smile.
- Plant based: olive oil and unsweetened almond milk, plus nutritional yeast instead of Parmesan. Different vibe, still good.
- The flop: I tried low fat cream cheese once, and the texture went oddly pasty. Edible, sure, but not my best moment.
Gear that helps, and what to do if you don’t have it
A potato ricer gives you the fluffiest texture with zero lumps. I used to think it was optional, then I borrowed one and, well, I kept it. If you’re curious, this rundown on ricers is handy over here. No ricer around today Anyway, a regular masher works fine. Even a sturdy fork will do if you have a bit of patience and a good wrist. A small saucepan for warming dairy is nice, but you can use the microwave in quick bursts.
Make ahead and storing, real talk
These keep in the fridge for up to 3 days in a covered container. Reheat gently with a splash of milk, stir, taste, adjust salt. They freeze for about a month in a flat bag, defrost in the fridge and warm slowly. Though honestly, in my house it never lasts more than a day.
What to serve with them, aka my happy plate
- Roast chicken or turkey, and a little gravy moat because that’s our family thing.
- Seared mushrooms and a soft egg for a cozy brunch. Trust me.
- Grilled steak with a bright salad, because rich plus fresh is the move.
- Shepherd’s pie topping, if you’re feeling a bit weekend project.
Pro tips I learned by messing up first
- I once tried rushing the drying step and regretted it because watery potatoes never get truly fluffy. Let them steam off for a minute.
- I dumped all the dairy in at once and it overshot the texture. Add gradually, fold, and stop when it’s just right.
- Starting in unsalted water left me chasing salt later. Season the water so the potatoes taste good from the inside out.
- Cold bowls steal heat. Warm your serving bowl with hot water, then dry it, small detail big payoff.
FAQ, because you asked and I’m chatty
Can I use Russet instead of Yukon Gold
Yes. Russets give you a fluffier vibe, Yukon Golds are naturally creamy. I pick based on what’s in the bag already. If you like nerdy potato talk, this guide is great at The Kitchn.
Do I have to use truffle oil
Nope. Skip it and you still have garlicky Parmesan mashed potatoes, which are brilliant. Or saute mushrooms in butter and fold them in for a woodsy note.
Is truffle oil real truffle
Sometimes, sometimes not. Many are infused with aroma compounds. I go light either way. If you’re curious about the details, check this explainer on Serious Eats.
Can I make these ahead
Yes. Make them a day ahead, add a tiny splash of milk when reheating, and stir gently. I think this tastes even better the next day, which is handy for holidays.
What if I don’t have Parmesan
Pecorino is lovely, sharper though, so use a little less. A handful of mild cheddar works in a pinch. Or go all olive oil and skip cheese entirely.
How much truffle oil should I add
Start with half a teaspoon, then build to one or two teaspoons. Go slow. It’s a spritz of cologne, not a bath.
One last nibble
If you want potato science, I learned a lot about starch and texture here on King Arthur Baking. But honestly, once you try this bowl of Creamy Truffle Mashed Potatoes, Lightened Up with Parmesan & Garlic, you’ll feel the rhythm. It’s cozy cooking at its best, a bit posh, a bit homely, and it makes the table go quiet, which is kind of the dream.
Ingredients
- 2.5 lb (1.1 kg) Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 3 cloves garlic, peeled
- 1/2 cup (120 ml) low-fat milk, warmed
- 2 tbsp unsalted butter
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 to 1 1/2 tsp truffle oil (white or black), to taste
- Salt, to taste (about 1 1/2 tsp)
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh chives (optional, for garnish)
Instructions
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1Place the potato cubes and whole garlic cloves in a large pot and cover with cold water. Add a generous pinch of salt, bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes.
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2Drain the potatoes and garlic in a colander and return them to the hot pot. Allow them to steam for a minute to remove excess moisture.
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3Mash the potatoes and garlic using a potato masher or ricer until mostly smooth. For an ultra-silky texture, pass through a ricer or use an electric hand mixer on low for just a few pulses.
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4Warm the low-fat milk and butter together (in a small saucepan or microwave) and gradually mix into the mashed potatoes until the desired creaminess is reached. Stir in the grated Parmesan until melted and incorporated.
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5Season with salt and freshly ground black pepper. Drizzle the truffle oil over the potatoes a little at a time, tasting as you go—start with 1 teaspoon and add up to 1 1/2 teaspoon depending on how pronounced you want the truffle flavor.
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6Transfer to a serving bowl, garnish with chopped chives if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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