Mushroom Mashed Potatoes

I recently purchased some black truffle oil at the store. I made the purchase as one of my colleagues keeps talking about a truffle oil mashed potatoes that he makes, and you can see the excitement on his face when he talks about it. I did a little research, not thinking that my local grocery store would carry such a thing, but low and behold, an Italian made truffle oil. Not only was I excited about the fact that they had the truffle oil in stock, but now I had something new to use, however I darn well pleased.

Mushroom Mashed Potatoes

I immediately thought of making my version of the truffle oiled mashed potatoes, but I wanted something earthy this week, and since I made roast beef slathered in a rosemary and garlic marinade, I wanted to have the mushroom mashed potatoes as a side, and boy, was it ever good.


  • 1 pint of button mushrooms, stems trimmed, dirt removed, chopped
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 7 yukon gold potatoes, peeled, and cubed
  • 1 head of roasted garlic
  • 4 tbsp unsalted butter
  • 3/4 cup of milk
  • 1 tsp truffle oil
  • salt and pepper to taste

Begin by making your roasted garlic as this will take a bit of time to cook. During this time, add one tablespoon of the butter and olive oil to a saute pan.  On medium low heat, add in the finely chopped mushrooms, and let them sit there and do their thing, for about 15 minutes. Stir often. The goal here is to remove the moisture from the mushrooms, coming up with a nice and earthy mushroom base.

Add the cubed potatoes to a large pot of water. Cover, and cook on medium high heat until the potatoes are fork tender. Drain and return the potatoes back to the pot, and back on medium heat until all of the water is evaporated from the potatoes. Remove, and get ready to make the mashed potatoes.

To the pot, add the four tablespoons of butter, a teaspoon of salt and pepper, the milk, and squeeze out the roasted garlic. Get your potato masher out and do just that, mash. Mash to your desired consistency.

Toss in the cooked mushrooms, and truffle oil, and mix well. You are now ready to plate and serve.

The outcome is a perfect combination of mushroom and garlic flavor and a nice texture from the chopped mushrooms in the potatoes. If you are looking for something earthy, and super delicious, try this new take on mashed potatoes. You will be glad you did.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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