Rich, creamy and deeply comforting, these crème fraîche mashed potatoes take a classic side dish to the next level. The tangy richness of crème fraîche adds depth and silkiness, balancing buttery potatoes for a mash that’s smooth, savory and irresistibly spoonable. Simple to prepare and easy to love, they’re a natural fit alongside just about any main.
Read more about laying flavors in our The Union article.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled/quartered
- 1 cup crème fraîche
- 8 Tbsp unsalted butter
- Salt/pepper, to taste
Directions
- Boil potatoes in 6 qt. pot of salted water until very tender, about 20 minutes. Drain potatoes, mash with masher or pass through a food mill or ricer into a big bowl.
- Bring crème fraiche and butter to a simmer in 2-qt. saucepan over medium-high heat. Pour over potatoes, stir to combine. Add salt/pepper to taste.