Chocolate Mashed Potato Truffles

Chocolate Mashed Potato Truffles

These simple chocolate truffles have a healthy little secret…they’re made with mashed potatoes!
Course Desserts, Snacks
Cuisine American
Keyword mashed potato truffles, potato truffles
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion Christmas, Easter, Game Day, Halloween, Thanksgiving, Valentine's Day
Time 30 minutes or less, 45 minutes or less
Prep Time 30 minutes
Total Time 30 minutes
Servings 25 truffles
Calories 70kcal
Author Sarah Bond


  • 1 cup mashed potatoes don’t use any with savory ingredients like chives or garlic!
  • 1 Tbsp butter + 1 tablespoon milk 14 g, 15 mL, if not already in mashed potatoes, or dairy-free alternatives
  • 2 Tbsp honey 15 mL, can sub agave or maple syrup
  • 1 Tbsp cocoa powder 7 g
  • ¼ tsp vanilla extract 1.25 mL
  • 1 large bar dark chocolate 200 grams, or dairy-free alternative
  • ¼ cup each of chopped pistachios or whatever toppings suit your fancy, chopped shaved almonds, shredded coconut, cocoa powder


  • If you’re using freshly made, warm mashed potatoes, mix in butter and milk. If you’re using leftovers that don’t yet have butter or milk in them, melt the butter and mix it in, along with the milk.
  • Set a wire mesh sieve over a large bowl and, working in batches, push your potatoes through the sieve with a rubber spatula or spoon. This can seem a bit labor intensive, but it’ll give you ultra fine and fluffy mashed potatoes!
  • Mix honey, cocoa, and vanilla into the potatoes, tasting and adding more honey or vanilla as needed.
  • Form potato dough into teaspoon sized balls and set on a large plate. Get your preparation station ready by putting your topping ingredients (pistachios, almonds, shredded coconut, cocoa powder and/or whatever else you’d like to roll your truffles in) in small bowls.
  • Using the double boiler method or the microwave, melt the dark chocolate until ¾ is melted, then stir to melt the rest.
  • Set a potato ball on a fork and dunk it in chocolate. Let the excess run off then plop it into one of your topping bowls. Spoon toppings over the chocolate then transfer back to your plate. Continue until all of your truffles are coated, then pop them in the freezer for 5 minutes to harden.


  • Store in an airtight container in the fridge for 3 to 4 days.
  • I also tried coating my truffles in caramel then in chocolate, by drizzling them with caramel, dunking in chocolate, then immediately popping in the freezer. They were super tasty but the caramel had some sort of reaction with the potato that made them pretty liquidy. Super tasty, not quite as truffle-y in texture, but I’d definitely encourage you to experiment with it!


Serving: 1truffle | Calories: 70kcal | Carbohydrates: 8.2g | Protein: 1.2g | Fat: 3.8g | Cholesterol: 3mg | Sodium: 35mg | Fiber: 0.5g