Yukon Gold potatoes make the best mashed potatoes in my book and these Creamy Truffle Parmesan Mashed Potatoes are so decadent and fluffy you’ll want to make them year round, not just for Thanksgiving.
Mashed potato recipe number 4 – phew! After this we’ll be moving on to other Thanksgiving sides, desserts, and of course – TURKEY!
If you don’t know, I am the co-founder of Spiceology so you may see recipes on this blog that use blends or spice rubs from my company. I will always offer suggestions on how you can substitute other ingredients if you don’t have the spices or don’t want to invest in a jar.
Table of Contents
Ingredients in Truffle Parmesan Mashed Potatoes
You just need a handful of ingredients to make a really flavorful and elegant mashed potato for this Thanksgiving or anytime you want a delicious potato side dish.
- Yukon Gold Potatoes – because Yukon gold potatoes have a high starch content, ricing or mashing with a potato masher is best. Otherwise, if blended too long with a hand mixer they become “gluey” which is never a fun mashed potato texture.
- Spices – we used Spiceology Truffle Parmesan blend in this recipe to add cheesy umami. See Tips below for substitutions.
- Butter – unsalted is best so you can control the sodium. Taste your spuds before serving and adjust accordingly with salt & pepper
- Milk – heavy cream and riced Yukon gold potatoes = love. The potatoes hold up well to the high fat heavy cream.
Find the printable recipe with exact measurements and instructions below.
How to Make Truffle Parmesan Mashed Yukon Gold Potatoes
- Boil peeled and cubed Yukon Gold potatoes in salted water until fork tender. Remove and drain well. One tip I learned early in my cooking experience is “Potatoes Love Salt”.
- Rice the potatoes into a large bowl. Add the butter, cream, and spices and stir to combine.
- Top with chopped parsley and/or chives and more butter. Serve immediately.
Substitution & Variation Tips
- Substitutions: if you don’t have Truffle Parmesan blend – you can substitute 1/4 cup fresh or canned parmesan cheese with a 1/4-1/2 teaspoon Truffle powder (or omit entirely).
- Make it ahead: Boil and rice the potatoes up to 2 days before storing in an airtight container in the fridge. Warm over a double boiler and add the milk and butter mixture, spices, and stir to combine.
More Thanksgiving Side Dish Recipes
- Cranberry Brie Puff Pastry Twists
- Asian Apricot Spiral Ham
- Super Creamy Mashed Potatoes
- Rosemary Mushroom Stuffing
- Pumpkin Apricot Meringue Tartlets
Creamy Truffle Parmesan Mashed Potatoes
Ingredients
- 3 lbs Yukon Gold - peeled and cut into chunks
- 5 tablespoon unsalted butter - room temperature, plus more for top
- 1 ½ cups heavy cream - warmed slightly
- 3 tablespoons Truffle Parmesan Blend
- Salt & pepper - to taste
- Parsley or chives for garnish - optional
Instructions
- Bring a large stock pot of water to a boil. Salt and add the potatoes. Boil until fork tender, about 15 minutes. Drain.
- Rice the potatoes into a large bowl. Add the butter, cream, and Truffle Parmesan seasoning and stir to combine. Add more cream to reach desired consistency.
- Sprinkle with parsley or chives and serve immediately.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
Truffle parmesan seems so fancy, but really it’s easy when you use a quick blend like Spiceology’s truffle parm.