Truffle Mashed Potatoes

Truffle Mashed Potatoes

Course Side Dish
Servings 6


  • 3 large russet potatoes about 3 pounds
  • 1/3 cup whole milk
  • 1/3 cup goat cheese
  • 2 tbsp black truffle butter I prefer Epicurean brand
  • 4 tbsp unsalted butter
  • 2 tbsp parsley chopped
  • salt & fresh ground pepper to taste


  • Wash and skin the potatoes. Place in a large pot with cold salted water and bring to a boil. Boil for 35 minutes or until you can easily pierce with a knife.
  • Drain the potatoes and return back to the pot. Add the milk, truffle butter, goat cheese, parsley, salt, & fresh ground pepper.
  • Using a potato masher or electric beater, combine all ingredients until smooth and creamy. Taste and adjust salt & pepper if necessary.
  • Scoop into a serving bowl and place the unsalted butter on top, let melt a bit and serve.

Bon Appétit!