Truffle Mascarpone Mashed Potatoes

by Ian Wickman

Truffle Mascarpone Mashed Potatoes

Beautiful, silky, creamy, deep earthy umami deliciousness all topped with a sprinkle of fried sage and crispy garlic chips!
Course Side Dish
Keyword mascarpone mashed potatoes, truffle mascarpone mashed potatoes, truffle mashed potatoes
Prep Time 25 minutes
Cook Time 35 minutes
Servings 8
Author Ian Wickman


Truffle Mascarpone Mashed Potatoes

  • 4 lbs yukon gold potatoes
  • 1 1/2 cups whole milk *
  • 8 oz mascarpone *
  • 1 1/2 tsp salt *
  • 2 tsp black truffle pate (La Rustichella from Whole Foods. It's small bits of truffle mixed with a bit of oil into a rough paste.)


  • 1 tbsp sage leaves, chopped (Feel free to make more of any of this, I just used a bit to sprinkle over the top).
  • 2 each garlic cloves, very thinly sliced
  • 2 tbsp olive oil
  • 1 pinch salt


* Notes:

  • This recipe is really all about you, I prefer to taste as I go along adding a bit at a time of the ingredients listed above until I have the flavor and texture that I'm looking for. For example it you want the potatoes thicker, use less milk, thinner use more milk. If you want a subtler truffle flavor use just a little truffle pate, if you want to bask in it's glory use more (I'm more on the heavier hand). Salt is the same. The listed amounts are about my sweet spot but you need to enjoy YOUR best mashed potato life!

Boiled Potatoes

  • Peel and cut the potatoes into rough chunks a bit smaller than 1 inch. They don't have to perfect at all but the more consistent the size the more evenly they will cook.
  • Put the potatoes into a large pot and cover with cold, lightly salted water. I make sure there's about an inch of water above the potatoes.
  • Bring to a boil and reduce heat to maintain a low boil, making sure they don't boil over (not a huge deal just a mess!).
  • Cook until the potatoes are cooked through and a fork passes easily through them. This is about 30 – 35 minutes total cooking time, larger sized pieces may take a bit longer.
  • Remove from heat and strain the water out through a colander.

Truffle Mascarpone Mashed Potatoes

  • (Optional) Pass the cooked potatoes through a ricer into a large bowl. I prefer to rice my potatoes before whipping the ingredients together briefly to maintain a fluffier texture but this is completely optional. Everyone has their family preferences on how to make mashed potatoes.
  • With the riced potatoes in a large bowl add a good bit of the mascarpone, milk, truffle pate, and salt.
  • Whip the potatoes with a hand mixer as briefly as you can to combine. The longer you whip them the more the starches start to becoming sticky and turn into a glue like substance (admittedly this is how some people prefer them, have at it if that's your thing).
  • Taste and adjust the seasonings to your taste and desired texture (see the note at the beginning). Finish with another quick whip and into your serving bowl they go.


  • If you haven't already, chop the sage leaves and very thinly slice the garlic (as thin as you can make it)
  • Heat a small sauté pan over medium/medium low heat, err on the side of lower heat. Add olive oil to the pan and test a sage leaf and a slice of garlic, you want them to sizzle but not brown right away (especially the garlic, burnt garlic is bitter and not tasty!). When the oil is ready add the sage and garlic slices and let fry for about 45 – 60 seconds, the garlic should get lightly browned but not over.
  • Remove the pan from heat and transfer the sage and garlic to a paper towel. Sprinkle the mixture with a pinch of salt.
  • Sprinkle the sage and garlic mixture over the mashed potatoes and serve!

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