Crème Fraîche Mashed Potatoes Recipe | SAVEUR

Crème Fraîche Mashed Potatoes

Creme fraiche mashed potatoes

Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable can be used in combination with or in place of the potatoes.

Farideh Sadeghin

Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable, such as parsnips or turnips, can be used in combination with or in place of the potatoes. This recipe, developed by chef Mary Sue Milliken, first appeared in our November 2013 issue with the story State of Grace.

Crème Fraîche Mashed Potatoes
Mashed potatoes combined with butter and crème fraîche make a rich, creamy side dish for an elegant holiday meal.
serves 8

Ingredients

3 lb. Yukon gold potatoes, peeled and quartered
1 cup crème fraîche
8 tbsp. unsalted butter
Kosher salt and freshly ground black pepper, to taste

Instructions

Boil potatoes in a 6-qt. saucepan of salted water until very tender, about 20 minutes. Drain potatoes and mash with a potato masher, or pass through a food mill or a ricer into a bowl. Bring crème fraîche and butter to a simmer in a 2-qt. saucepan over medium-high heat. Pour over potatoes and add salt and pepper; stir to combine.

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