First, what the heck is crème fraîche anyway? In a word: Awesomesauce. In reality? It’s a “fresh cream” that is naturally soured (not quite as much as sour cream), and contains 30-40% butterfat (yes, I looked it up). The texture is thick, and it has the most AH-MA-ZING, velvety, buttery taste (thanks to the butterfat). I happened upon this recipe by accident – I had some creme fraîche in the fridge and just thought it might be a good addition to mashed potatoes. As it happens, I was right!
So, just in time for Thanksgiving, I share with you my new go-to recipe for mashed potatoes:
Crème Fraîche Mashed Potatoes
(serves 4-6)
6-8 Yukon gold potatoes
1/3 c. creme fraîche (plus more to taste if desired)
chicken stock
kosher salt
freshly ground black pepper
chopped fresh chives (or dried chives) for garnish
Wash the potatoes and cut them into cubes. (You can skin the potatoes if you prefer, but I like the skin, so I just peel off any dark/hard spots).
Fill a large stockpot half full with water, throw in a Tablespoon of kosher salt, and bring to a boil over high heat.
Add the cubed potatoes and reduce heat to med-high. Boil until potatoes are cooked through (approximately 20 minutes). Drain and pour the potatoes into a large mixing bowl.
Use a masher to break up the potatoes (just don’t overdo it).
Add the creme fraîche, gently mixing with a large spoon. Add chicken stock, a Tablespoon at a time, until you reach the consistency you desire. I like mine fluffy, but still with a little texture and small clumps. Add salt and pepper to taste, and top with chopped chives as garnish.
The creme fraîche is so rich and buttery and smooth, I think it makes mashed potatoes even better than adding butter and cream. If you give it a try, let me know what you think!
