Crockpot Truffle Parmesan Mashed Potatoes Tips, FAQ & printable recipe

Tips for success

For the fluffiest mashed potatoes, use a hand mixer on low speed for just a few seconds—overmixing releases excess starch and turns the potatoes gluey.

Alternatively, a potato ricer produces an ultra-smooth texture. If you prefer a rustic mash, use a potato masher and leave a few small lumps for country-style texture.

To keep the potatoes warm before serving, place the Crockpot on the 'warm' setting and cover. If they thicken too much upon standing, stir in a splash of warm chicken stock or milk to loosen them.

The truffle oil's flavor is most pronounced when fresh, so add it just before serving and avoid reheating it for too long.

Variations

• Roasted Garlic: Roast a head of garlic in the oven until soft, then squeeze the cloves into the potatoes before mashing. This adds a sweet, mellow garlic flavor that complements the truffle oil beautifully.
• Chive and Bacon: Fold in chopped fresh chives and crispy cooked bacon bits just before serving. The salty crunch of bacon contrasts with the creamy potatoes, while chives add a fresh, oniony note.
• Sour Cream Swirl: Replace half of the heavy cream with sour cream for a tangy twist. The sour cream adds a subtle tang that cuts through the richness and pairs well with the parmesan.
• Herb Butter: Soften the butter and mix with minced fresh rosemary, thyme, and parsley before adding to the Crockpot. This infuses the potatoes with herbaceous flavor from the start.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or stock.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding liquid as needed.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, or in the microwave in 30-second bursts, adding a splash of milk or stock to restore creaminess.

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. The truffle flavor will mellow slightly. To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk or stock to restore creaminess. Avoid boiling, which can make them grainy.

You can assemble the potatoes in the Crockpot up to a day ahead: place the cubed potatoes, stock, garlic, and butter in the insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on high for 4 hours, adding 15 minutes to the time since the ingredients start cold. The final mashing and truffle oil should be done just before serving.

Serving ideas

These mashed potatoes are the ultimate side for a holiday table, alongside roasted turkey, prime rib, or glazed ham. They also shine with simple weeknight proteins like pan-seared chicken or grilled steak. The truffle flavor is bold enough to stand up to rich gravy, but they're equally delicious on their own.

For a show-stopping presentation, swirl the potatoes into a serving bowl and create a well in the center, then drizzle with melted truffle butter and sprinkle with chives or fresh thyme.

The shaved parmesan and cracked pepper add visual contrast and a burst of flavor. Serve immediately, as the potatoes are best enjoyed warm and creamy.

Frequently asked questions

Recipe card

Crockpot Truffle Parmesan Mashed Potatoes

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

• 5 lb Russet potatoes, peeled and cubed
• 1 cup chicken stock
• 6 cloves garlic, peeled
• 1/2 cup unsalted butter (1 stick)
• 1 cup grated Parmigiano-Reggiano
• 1/2 cup heavy cream
• 2 tbsp white truffle oil
• Shaved Parmigiano-Reggiano, for serving
• Cracked black pepper, for serving

Instructions

1. Place the cubed Russet potatoes into the Crockpot. Pour the chicken stock over the potatoes. Add the peeled garlic cloves and the stick of butter, cut into a few pieces so it melts evenly. Do not stir; the butter will melt and coat the potatoes as they cook.
2. Cover the Crockpot with the lid. Cook on HIGH for 4 hours, or until the potatoes are fork-tender and offer no resistance when pierced. Do not open the lid during cooking to keep the steam inside.
3. Once the potatoes are tender, turn off the slow cooker. Add the grated Parmigiano-Reggiano and the heavy cream to the pot. Stir gently to combine, allowing the residual heat to melt the cheese into the potatoes.
4. Drizzle the white truffle oil over the potato mixture. Using a potato masher or a hand mixer on low speed, whip the potatoes until smooth and creamy. Be careful not to overmix, which can make them gluey.
5. Taste the mashed potatoes and adjust seasoning with salt if needed. Transfer to a serving bowl. Top with shaved Parmigiano-Reggiano and a generous grind of cracked black pepper. Drizzle with a little extra truffle oil if desired.

Contains: milk, gluten

Estimated nutrition per serving

Calories

380

Protein

9 g

Carbohydrates

48 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.