Mashed Potatoes With Creme Fraiche and Chives
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.)*
- Ready In:
- 6 lbs yukon gold potatoes, peeled and halved
- 2 cups whole milk
- 3⁄4 cup unsalted butter, divided
- 1 tablespoon kosher salt
- 1 cup creme fraiche
- 1⁄2 cup finely chopped chives
- freshly ground black pepper and kosher salt, to taste
- 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!
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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There were just three of us today, so I made 1/3 of a batch. Made mostly as written, using chives from my garden and low-fat milk. Creme fraiche isn’t readily available in Australia, so I used sour cream instead. At first I thought there would be too much liquid, but the quantities were spot on. The guest who joined us for the meal was still enjoying spoonfuls of potatoes as she went out the door to go home. Served with sumac chicken, mushroom casserole and honeyed carrots. Thanks for this brilliant recipe.