Upgrade To Black Truffle Whipped Potatoes Recipe

Prepare and boil

Place peeled and evenly sized potato chunks into a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and break apart easily when pierced with a fork, about 15–20 minutes depending on chunk size.

While the potatoes cook, combine whole milk and heavy cream in a small saucepan and warm over low heat until steaming but not boiling. Add the peeled garlic clove to the milk/cream to infuse for a few minutes, then remove and discard the clove before using.

When potatoes are tender, drain them in a colander and return to the hot pot off the heat. Let the potatoes sit in the pot for 1–2 minutes to allow residual steam to evaporate—this step helps keep the potatoes from becoming watery.

Mash or pass

For the silkiest texture, press the drained potatoes through a potato ricer or food mill back into the warm pot or a large bowl. If using a masher, mash until very smooth and lump-free.

Over very low heat, add the warmed milk/cream mixture in two additions, stirring or folding gently after each addition to reach a smooth, whipped consistency. Add the softened cream cheese and stir until fully incorporated.

Add the warmed unsalted butter pieces a few at a time, whisking or folding until fully melted and incorporated. Taste and season with the 1 teaspoon kosher salt (or to taste) and 1 teaspoon white pepper. Stir to combine.

Drizzle in 1 teaspoon black truffle oil and fold gently but thoroughly to evenly distribute the truffle flavor. If using fresh shaved black truffle, gently fold it in now so the shavings are evenly incorporated throughout the potatoes.

Transfer the whipped potatoes to a warmed serving bowl. Smooth the top with a spoon and, if desired, create a shallow well in the center. Drizzle the optional extra ½ teaspoon black truffle oil over the top and scatter the finely snipped chives. Finish with a light sprinkle of flaky sea salt.

Serve immediately while hot. If you need to hold briefly (up to 30 minutes), keep the bowl covered and place over a warm (not direct heat) water bath or in a low oven (200°F / 95°C) for a few minutes, stirring once before serving to restore creaminess.