Truffle Smashed Potatoes

Crispy golden potatoes drizzled with a creamy cashew sauce. These Truffle Smashed Potatoes taste fancy but are simple enough to whip up for an everyday weeknight dinner.

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Last May while exploring Paso Robles with my husband, we discovered a charming olive oil shop. They were offering free tastings so I eagerly dragged my husband into the store with me to check it out. They also sold seasoned salts, and as you may have guessed, had a truffle salt for sale. It was love at first taste. How had I never discovered the deliciousness of truffles? I bought several bottles of the oil, as well a couple of tins of the salt to take home with me.


Simple roasted potatoes were the first dish I made with these truffle gifts to myself, and my son was also enamored (or more like his taste buds were obsessed). They became a regular side dish on our weekly menu and I had to make sure I stayed on top of our stock. My son was heartbroken one evening to discover that our stash had run out and he’d have to wait a week for a new supply to come in!


Recently, I became bored with our regular roasted potatoes and wondered how I could take things to the next level. I came upon a recipe for regular smashed potatoes and was immediately inspired. These truffle smashed potatoes aren’t just smashed and roasted with the flavored oil and salt, but they are also drizzled with a truffle incensed cashew cream that is lick-off-the-spoon worthy. They look and taste very elegant, but couldn’t be simpler to make.

What are Smashed Potatoes?

Smashed potatoes are a delicious and popular side dish made by boiling potatoes until they are tender and then “smashing” them to create a chunky texture. This cooking technique not only enhances the creamy and fluffy texture of the potatoes but also allows for a crispy exterior when roasted or fried. Smashed potatoes are typically seasoned with salt, pepper, and herbs and can be served with various toppings such as sour cream, chives, cheese, or vegan bacon. They are a versatile and comforting dish that pairs well with a wide range of meals, making them a popular choice for casual gatherings and formal dinners alike.

Why Truffles?

Cooking with truffle oil or truffle salt adds a touch of luxury and a unique flavor to dishes. Truffles are prized culinary delicacies known for their earthy and aromatic qualities. Truffle oil is typically made by infusing high-quality olive or grapeseed oil with real truffle essence, while truffle salt is made by combining finely ground truffles with sea salt.


The special thing about cooking with truffle oil is that its intense truffle flavor can enhance a wide range of dishes. Just a few drops of truffle oil can transform a simple pasta dish, scrambled tofu, or mashed potatoes into a gourmet experience. It can also be used as a finishing drizzle for soups, risottos, and grilled vegetables.


Truffle salt, on the other hand, provides a more subtle truffle flavor. It can be used as a seasoning to elevate the taste of dishes like grilled tofu, roasted tempeh, sautéed mushrooms, or even popcorn. The aromatic truffle notes in the salt add depth and complexity to the overall flavor profile of the dish.


Both truffle oil and truffle salt are versatile ingredients that can be used creatively in various recipes. However, it’s important to use them sparingly as their potent flavor can easily overpower other ingredients. By incorporating truffle oil or truffle salt into your cooking, you can add a touch of elegance and gourmet flair to your culinary creations.

sheet pan with potatoes next to a bowl of truffle cream

Ingredients for Truffle Smashed Potatoes

As fancy as they sound and look, you can make truffled smashed potatoes with just a couple of ingredients:



Choose small red or yellow potatoes that can be smashed to about 2″ in diameter.

Truffle Oil

This is an essential ingredient in these potatoes, however, in pinch, you can swap with regular olive oil and rely on the truffle flavoring from the truffle salt and cashew cream.

Truffle Salt

The flavor of this salt is everything in this recipe!

Onion and Garlic Powder

These two seasonings establish the base flavor of these potatoes.


Cashews form the base of the truffle cream. Be sure to soak them overnight if not using a high-speed blender. Pepitas can be swapped for nut allergies.

Flat-leaf (Italian) Parsley

In addition to adding a beautiful garnish to the potatoes, the fresh herb stabilizes the pungency of the garlic and onion powder, and truffle flavor.

How to Make Truffle Smashed Potatoes

  1. Prep: Fill a large pot with the potatoes and cover them with water. Salt the water like you would spaghetti with regular kosher salt.
  2. Boil: Bring your potatoes to a boil, and then simmer until fork tender, but not cooked all the way through.
  3. Smash: Once the potatoes are cooked, spread them out on a baking sheet. Using a potato masher, gently press down on each potato to smash it open without breaking it all the way through.

  4. Season and bake: Drizzle the potatoes with more truffle salt, and season with garlic powder, onion powder, and truffle salt. Bake until crispy.

  5. Drizzle: Remove the potatoes from the oven, drizzle with the truffle cashew cream and garnish with parsley.

Meal Prep & Storage Tips

The truffle cashew cream can be made ahead of time and stored until ready to serve.


Leftover potatoes can be stored in an air-tight container for a week. To reheat, place in the oven until crispy. Drizzle with the truffle cream sauce.

cutting board with smashed potatoes on them next to a wooden bowl filled with truffle cream. A sheet pan with more potatoes sits behind and above it.

How to Serve Truffle Smashed Potatoes

There are several delicious vegan main dishes that pair well with smashed potatoes. Here are a few ideas:


  • Mushroom Stroganoff: Sauté a variety of mushrooms (such as cremini, shiitake, and oyster mushrooms) with onions and garlic. Deglaze the pan with vegetable broth and add some plant-based cream. Serve the creamy mushroom stroganoff over your truffle smashed potatoes for a hearty and satisfying meal.


  • Lentil Shepherd’s Pie: Prepare a flavorful lentil filling by cooking lentils with vegetables (like carrots, celery, and peas) in a savory vegetable broth. Top the lentil mixture with a generous layer of your truffle smashed potatoes and bake until golden. The combination of lentils and smashed potatoes creates a comforting and nutritious main dish.


  • Grilled Portobello Mushroom Steaks: Marinate large portobello mushroom caps in a mixture of balsamic vinegar, soy sauce, garlic, and herbs. Grill or roast the mushrooms until tender and juicy. Serve these “steaks” alongside your truffle smashed potatoes for a satisfying and meaty texture.


  • Vegan Meatloaf: Make a vegan-friendly meatloaf using a combination of plant-based proteins like lentils, quinoa, or tempeh. Add some chopped onions, garlic, herbs, and breadcrumbs for flavor and texture. Slice the meatloaf and serve it with the truffle smashed potatoes for a comforting and filling meal.


  • Stuffed Bell Peppers: Prepare a filling by combining cooked rice, sautéed vegetables (such as onions, zucchini, and corn), and flavorful herbs or spices. Stuff bell peppers with the mixture and bake until the peppers are tender. Serve the stuffed peppers over the truffle smashed potatoes for a colorful and satisfying dish.


Where do I buy truffle oil and salt?

Thankfully, truffle oil and salt are abundantly available these days in most specialty food stores, however, I recently found it at my local Trader Joe's too. You can also purchase these products on Amazon.

Can I use a different type of potato for this recipe?

While small-to-medium red or yellow potatoes are recommended for their creamy texture and ability to hold their shape, you can use other varieties like baby Yukon Golds or fingerlings. Just be sure to adjust cooking times as needed, as different potatoes may cook at different rates.

Can I make the truffle cream without cashews for someone with a nut allergy?

Yes, you can substitute pepitas (pumpkin seeds) for cashews to make the truffle cream. Simply soak the pepitas overnight, drain, and blend with water just as you would with the cashews. The result will be a creamy, nut-free alternative that still provides the rich, truffle-infused flavor.

How do I store leftover Truffle Smashed Potatoes, and how long will they stay fresh?

Truffle Smashed Potatoes are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F until warmed through and crispy, about 10-15 minutes.

Is there a way to make this recipe oil-free?

Yes, you can make the recipe oil-free by omitting the truffle oil and using a bit of vegetable broth or water to help the spices adhere to the smashed potatoes before baking. While this will change the flavor profile slightly, you can still achieve a delicious result.

Can I prepare any parts of this recipe in advance?

Absolutely! You can prepare the truffle cream up to two days in advance and store it in an airtight container in the refrigerator. Additionally, you can boil the potatoes ahead of time, smash them, and store them in the refrigerator. When ready to bake, simply follow the recipe from step 5. This can save you time and make dinner preparation even easier.
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Truffle Smashed Potatoes

  • Author: Stephanie Dreyer
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Vegan


Crispy golden potatoes drizzled with a creamy cashew sauce. These Truffle Smashed Potatoes taste fancy but are simple enough to whip up for an everyday weeknight dinner.


  • 1 1/2 lb small-to-medium red or yellow potatoes, cleaned
  • 1 Tbsp kosher salt, divided
  • 1 cup cashews, soaked overnight and drained
  • 1/2 cup water
  • 2 Tbsp truffle oil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 1/4 tsp truffle salt, divided
  • freshly ground black pepper, to taste
  • 2 Tbsp chopped fresh Italian parsley


  1. Prep the potatoes: In a large stock pot or Dutch oven, place the potatoes and fill with water until they are submerged and covered with an additional 1 inch of water. Add the kosher salt.
  2. Cook the potatoes: Bring the water to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (about 20 minutes).
  3. Make the truffle cream: While the potatoes cook, preheat the oven to 425°F and prepare the truffle cream: In a high speed blender or food processor, add the cashews and water. Blend until smooth and creamy. Add more water to reach desired consistency. Add in ¾ teaspoon of truffle salt.
  4. Smash the potatoes: When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely. On a baking sheet lined with parchment paper, evenly distribute the potatoes. Using a potato masher or a serving fork, gently smash each potato to a height of about ½ inch. (Thinner potatoes are crispier.)
  5. Season the potatoes: Drizzle the truffle oil over the smashed potatoes. Sprinkle the garlic powder, onion powder, the remaining ½ teaspoon truffle salt, and black pepper over the potatoes. 
  6. Bake the potatoes: Bake until the potatoes are nice and golden on the edges, about 15-20 minutes. Take them out of the oven and let them cool for 5 minutes. Drizzle with the truffled cashew cream and sprinkle them with the parsley.


  • Nut Allergy: Use pepitas instead of cashews.
  • Spoiler Alert: Truffled Smashed Potatoes are best eaten when served but will stay fresh in an air-tight container in the refrigerator for 3 days.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: American
  • Method: Oven
  • Cuisine: American

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