How to make Simple Creamy Mashed Potatoes (Optional Truffle Finish)
I’m often asked whether mashed potatoes are “okay” to eat—and my answer is always yes.
Potatoes are a source of complex carbohydrates, which the body uses for energy. When mashed potatoes are paired with healthy fats—such as olive oil and butter—and a protein source at the meal, digestion slows and blood sugar response becomes more stable. This balanced approach helps reduce rapid spikes while increasing satiety and satisfaction.
Portion size matters. A serving of about ½ to 1 cup of mashed potatoes provides energy and key nutrients without overwhelming blood sugar levels, especially when enjoyed alongside protein like chicken, fish, beans, or tofu and fiber-rich vegetables.
Gold potatoes also supply important nutrients including potassium, vitamin C, and vitamin B6, which support muscle function, immune health, and metabolism. Leaving the skins on when possible adds fiber, further supporting digestion and glucose regulation.
Preparing mashed potatoes from scratch—without added sugars, thickeners, or ultra-processed ingredients—keeps them simple, nourishing, and easier for the body to process.
When enjoyed mindfully and as part of a balanced plate, mashed potatoes can be both comforting and supportive of steady energy and blood sugar balance—proof that nourishing food doesn’t have to be restrictive. And yes… add the truffle salt!
Ingredients
10-12 servings
- 5 lbs Yukon Gold potatoes, peeled and cubed
- 1 tablespoon butter
- 2 tablespoons extra-virgin olive oil
- ¼ cup milk
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Optional: Truffle salt, to taste (highly recommended)
Directions
- Boil potatoes in generously salted water until fork-tender.
- Drain well and return to the pot.
- Add butter, olive oil, and milk.
- Season with salt, pepper, onion powder, and garlic powder.
- Mash until creamy and smooth.
- Finish with a light sprinkle of truffle salt, if desired, for an elevated, savory depth.
