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.
- 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
- 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.