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.)*
- In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
- Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
- Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
- 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.
- Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
- 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.
- Season with salt and pepper and serve!
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
Yummy! I used sour cream instead and it was perfect with my roast... Made for PAC Fall 2012
This is one of those recipes that is a sure-fire winner. Everyone likes this.