Truffle Mash: Comfort Food with Style

February 13, 2019

The cold holiday months makes it so easy to say yes to hibernation. Spending afternoons under the covers, wearing a couple of extra layers of clothing, with sinful comfort food by your side can take the edge off of any bad day. And what’s more comforting than a serving of rich, flavorful mashed potatoes?

Truffled Mash2

It’s hard not to love a good mash. It gets even more difficult to resist when you add a bar of salted butter and some aromatic truffle goodness into the mix. The latter kicks things up a notch, making the dish that much more special and unique.

Truffled Mash3

This Truffle Mash recipe is normally done “dirty,” but feel free to change it up any which way you want it. You’re the master of your tater.

Truffled Mash1

Truffle Mash

Total Time: 40 minutes | Yield: 6-10 servings


  • 2 kgs of potatoes
  • 1 brick of good, salted butter
  • 1 stick of salted butter
  • 1 cup of mushrooms
  • 1/4 cup of garlic
  • 1/4 cup of red onions
  • 2 tsps of pepper
  • Breadcrumbs
  • Parmesan
  • Truffle salt
  • Truffle oil


  1. Boil the potatoes. At the same time, melt the brick of good butter.
  2. Remove the potatoes from the pot and let them cool, do not remove the skin. Once they are substantially cooler, begin to mash the potatoes. Add the melted butter continuously as you go.
  3. Sauté the garlic and onions in a pan with the stick of salted butter. Once softened, incorporate the mushrooms while adding salt and pepper. Fold this mixture into the mash. Drizzle a little truffle oil for added moisture.
  4. Spread the mash into a baking dish. Sprinkle a layer of breadcrumbs and parmesan on top. Place in the oven at 160 degrees for 20 minutes.
  5. Remove the dish from the over. Toss and break-up the mash. Drizzle more truffle oil and sprinkle generously with truffle salt.
  6. Serve hot and garnish with herbs.
Stephanie Ong SEE AUTHOR Stephanie Ong

Stephanie Ong is a freelance writer/bibliophile. In her spare time, she likes to hang out with the Sherlock to her Watson, Lucas. Previously considered a stage four disaster in the kitchen, she now attempts to cook without much fuss – although she still chops at the speed of a turtle stuck in peanut butter. Her favorite things include horror movies, the blues, date night with her man, and breakfast for dinner.

7 comments in this post SHOW

7 responses to “Truffle Mash: Comfort Food with Style”

  1. Nica Angeles says:

    Truffle overload! 🙂 Just to be clear, though, the potatoes will be mashed with the skin on? Meaning the skin will be included in the dish?

  2. Dhanae says:

    where can i possibly buy truffle oil and salt? thanks!

  3. Denise Nery says:

    You can also bake the potatoes in the oven at 350 degrees for 45 mins. Works great as well 🙂 Adding milk makes the potatoes smoother and adds flavor too 🙂

  4. wanderingtribe says:

    what type of mushrooms did you use? would canned button mushrooms do? whole? stems and pieces? where can i get truffle salt (and would you know where i can get kosher salt)? thanks!

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