Mashed Potatoes With Creme Fraiche and Chives

Total Time
Prep 40 mins
Cook 20 mins

These mashed potatoes are creamy, fluffy and slightly tangy thanks to the creme fraiche. A ricer is used on the potatoes to make them really smooth, but you could always mash by hand. Simple goodness! From Food & Wine. *Note: the mashed potatoes can be made ahead of time and kept at room temperature for up to 3 hours. Reheat before serving. (You may need to add a bit more milk.)*

Ingredients Nutrition


  1. In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
  2. Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
  3. Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
  4. Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
  5. Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
  6. Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes.
  7. Season with salt and pepper and serve!
Most Helpful

I love mashed potatoes, and these were tasty!! Great easy recipe. If you have no creme fraiche, sour cream will do. My kids really liked it and it is a nice alternative to plain mashed potatoes. And My seven year old grandson said of these potatoes, "It just eating a clouds." Everyone loved these silky smooth potatoes, and so creamy! Thank you for sharing this fantastic recipe! Happy Cooking to y'all!.....PRMR 2013 Grpa

CHEF GRPA November 17, 2013

Delicious, we made just have a recipe but it still made a lot. I followed your recipe exactly but it made my potatoes a little too loose. Next time I will add milk enough for the potatoes. Made for CQ2.

Lavender Lynn September 08, 2015

Yummy! I have at the moment lot of chives growing in my pot and I was happy to use some of it in this way. I opted to mash the potatoes simply with a fork, only for personal taste as I love more structure. I also reduced the butter as I'm really trying to eat with less fat as possible, but I did not want to strike out the butter as the taste of butter is unique. I think this can be done with all kind of mashed potatoes even if only using potatoes flakes! Thanks a lot for this delicious side-dish!

awalde August 21, 2015