Luxurious Truffle Mash

Truffle mash is a decadent twist on the classic mashed potatoes, infusing the earthy and luxurious flavors of truffles into a creamy, buttery base. This dish is a gourmet addition to any meal, elevating the humble potato to a new level of elegance. Originating from European cuisine, truffle mash has become a beloved side dish for its rich flavor and velvety texture.

Creamy truffle mash in a baking dish topped with truffles.


Creating an outstanding truffle mash is all about selecting the finest ingredients. The foundation of this luxurious dish is high-quality potatoes, which are crucial for achieving the perfect blend of fluffiness and creaminess. Varieties like Russets or Yukon Golds are preferred for their texture and ability to absorb flavors. Rich butter is then added, lending a smooth, velvety, unmistakable richness. The cream further enhances this silky texture, making each spoonful a delightful experience.


However, the pièce de résistance of truffle mash is the truffle element itself. Truffle oil, known for its intense and earthy aroma, infuses the dish with a unique gourmet flavor. Alternatively, finely grated fresh truffles can offer a more robust and nuanced taste profile that elevates the dish to new culinary heights. This magical combination of potatoes, butter, cream, and truffles creates a symphony of flavors and textures, culminating in a side dish that’s both indulgent and comforting.


This dish can still be thoroughly enjoyed with a few simple swaps for those following a vegan diet. Dairy butter and cream can be replaced with high-quality vegan alternatives that mimic their richness without compromising on texture. Synthetic truffle flavoring, often vegan, can be used instead of truffle oil to ensure the signature truffle taste is still prominently featured in this plant-based version.

Creamy truffle mash in a baking dish topped with truffles.

Picked pairings

Here are some of our favorite truffle mash pairings; these are especially great if we have a special occasion or guests come for dinner;

  • Roast chicken: Truffle mash pairs wonderfully with the homely comfort of a roast chicken. The subtle flavors of the chicken allow the truffle mash to be a star on the plate.
  • Baked fish: A simple baked white fish, like cod or haddock, goes really well with truffle mash. The lightness of the fish balances the richness of the mash.
  • Vegetarian roast: Try truffle mash with a nut roast or grilled portobello mushrooms for a meat-free option. The earthy flavors of the vegetables complement the truffles beautifully.
  • Pork chops: A classic pair, pork chops, and truffle mash are a match made in heaven. The savory pork enhances the creamy, luxurious texture of the mash.
  • Beef stew: A hearty beef stew, with its rich gravy, is another excellent option—the stew’s depth of flavor pairs nicely with the subtlety of the truffle mash.
  • Lamb shanks: Slow-cooked lamb shanks, tender and flavorful, make a fantastic pairing with truffle mash. The lamb’s richness pairs beautifully with the creamy mash.
  • Grilled steak: A simple steak such as a sirloin or New York strip works well with truffle mash. The steak’s robust flavor complements the truffle’s earthiness.

What can I serve with truffle mash?

Truffle mash is a great side dish for many meals. It goes well with roasted meats, like beef tenderloin or a rack of lamb. The creamy mash pairs nicely with the meat's flavors.

It's also good with roasted or grilled vegetables. The rich taste of the mash adds something special to their simple flavors. Truffle mash can make a meal feel a bit more special, like with a filet mignon or duck breast. It's a versatile side that can add a nice touch to your meals.

What type of potatoes are best for truffle mash?

Starchy potatoes like Russets or Yukon Golds are ideal for a creamy and fluffy truffle mash.

Can I use fresh truffles instead of truffle oil?

Absolutely! Freshly grated truffles add a more intense and authentic flavor.

How can I make a dairy-free version of truffle mash?

Use plant-based butter and cream substitutes to create a dairy-free version.

Can truffle mash be made ahead of time?

Yes, you can prepare it in advance and reheat it, adding a little extra cream or butter to maintain creaminess.

How do I store leftover truffle mash?

Keep it in an airtight container in the fridge for up to 3 days. Reheat it on the stove or in the microwave.

What dishes pair well with truffle mash?

It pairs wonderfully with roasted meats, grilled vegetables, or as a base for a luxurious shepherd's pie.

Luxurious Truffle Mash

Discover how to make a luxurious truffle mash, a creamy and flavorful twist on classic mashed potatoes, perfect for a gourmet side dish.



15 mins

30 mins

45 mins

310 kcal

A luxurious dish of truffle mashed potatoes, smooth and creamy, with a swirl pattern on top. The dish is garnished with black truffle slices and cracked black pepper.


  • 1 kg potatoes (Russets or Yukon Golds)

  • 100 g butter

  • 100 ml heavy cream

  • 2 tablespoon truffle oil

  • 1 teaspoon salt

  • ½ teaspoon black pepper


  1. Peel and cut the potatoes into equal-sized chunks.

  2. Boil the potatoes in salted water until tender, about 15-20 minutes.

  3. Drain the potatoes and return them to the pot on low heat to dry out for a minute.

  4. Mash the potatoes using a potato masher or ricer.

  5. Add butter and cream to the mashed potatoes and mix until smooth and creamy.

  6. Stir in truffle oil, salt, and black pepper, adjusting to taste.

  7. Serve warm as a luxurious side dish.


  1. Calories 310 kcal | 
  2. Carbohydrate Content 35 g | 
  3. Cholesterol Content 45 mg | 
  4. Fat Content 17 g | 
  5. Fiber Content 3 g | 
  6. Protein Content 4 g | 
  7. Serving Size 1 portion | 
  8. Sodium Content 240 mg | 
  9. Sugar Content 2 g | 

About the author

Emma Donin is the culinary maestro behind this blog that serves as a melting pot of global cuisines and gastronomic adventures. Her culinary journey began in her grandmother's kitchen, where she learned the fundamentals of cooking and the importance of using fresh, quality ingredients.

Headshot of the author, Emma Donin