Thanksgiving Side Dishes — Pureed Potatoes with Truffle Oil and Gravy

J — Truffle oil on potatoes.

Wow! Thanksgiving dinner just stepped up a notch or two.

When I was growing up, Thanksgiving mashed potatoes consisted of instant potatoes served with butter. I never really liked potatoes. And, I had no idea potatoes could be anything different. I believe I am not the only one with this experience. As I discovered food and cooking, I heard more stories resembling mine, Christina’s included.

When we started working together, food soon became part of our casual conversation. I had been experimenting with making potatoes I actually wanted to eat. I tried a bunch of recipes. One day I discovered a recipe for “smashed potatoes” … new potatoes cooked skin on and then smashed with cream cheese, butter, salt, pepper and any number of tasty herbs and garlic.

I offered to make them for Christina. It was then I heard her instant-potato story, told with a look of disgust. But, being a good sport, she agreed to try them. After one bite, she said she loved them. Whew!

Pureed Potatoes with Truffle Oil and Gravy
Recipe type: Sauces, Sides
Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hour 15 mins
Serves: 8
Pureed Potatoes with Truffle Oil
  • 3 pounds russet potatoes, peeled and quartered
  • ½ stick unsalted butter
  • 1 cup cream
  • ½ tsp. truffle oil
  • Salt and pepper to taste
  • Grated nutmeg to taste
  • Pan drippings
  • 2 qt. stock
  • 1 stick unsalted butter
  • 2 cups flour
  • 1 cup cream
  • 1 sprig, each, rosemary thyme and sage
  • 1 Tbsp. whole black peppercorns
  • Salt and pepper to taste
Pureed Potatoes with Truffle Oil
  1. Boil potatoes until fork tender. Strain.
  2. Warm cream and butter in pot.
  3. Mash potatoes. Slowly add cream and butter. Mix until combined.
  4. Season to taste, including nutmeg. Fold-in truffle oil.
  5. Transfer to oven-safe dish and bake at 325 degrees for 20 minutes.
  6. Transfer to table-friendly serving dish..
  7. Enjoy!
  1. Heat pan drippings with a small amount of stock. Stir to release stuck bits on bottom. Reserve.
  2. Melt butter in a medium sauce pan on medium-low heat. Whisk in flour until combined. Continue whisking until roue is dark.
  3. Slowly add cold stock, whisking constantly. Once combined, add pan drippings, herbs and peppercorns.
  4. Simmer until thick. Strain through fine sieve into another pot.
  5. Add cream. Stir and simmer until desired thickness is achieved.
  6. Salt and pepper to taste.
  7. Reserve for service.


Luke’s Thanksgiving potatoes created about the same kind of new flavor discovery for both of us. Such a simple thing. The preparation was pretty obvious. But, just a bit of super-expensive oil and some nutmeg changes the entire experience.

Thanksgiving gravy holds an equally precarious balance between disaster and bland. I’ve had both. I’ve made both. Not so this time. Again, simple and quick preparation with just the right ingredients.

Thanks, Luke, for two new flavor discoveries.