Truffled Whipped Potatoes

John Halligan

The Park Steakhouse, Park Ridge, NJ

White truffle oil adds a touch of elegance to this classic steakhouse side.


  • 6 large russet potatoes, peeled and cut into uniform pieces
  • 2 tablespoons salt
  • 3/4 cup unsalted butter, cut into pieces
  • 1/4 to 1/2 cup half-and-half
  • 4 tablespoons white truffle oil
  • Salt and freshly ground white pepper to taste


Put the potatoes in a large saucepan and cover with cold water. Add salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain and return to pan.

Cook potatoes over low heat stirring constantly until the excess moisture evaporates, about 3 minutes. Mash potatoes with a food mill, ricer, or potato masher. Add butter and blend until thoroughly combined.

Combine half-and-half with truffle oil in a small saucepan. Heat over medium heat until liquid is warmed, about 3 minutes. Add the mixture to the potatoes slowly, stirring gently, until smooth. Season with salt and pepper to taste and set aside to keep warm.


6 servings