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
6-8 Yukon gold potatoes
1/3 c. creme fraîche (plus more to taste if desired)
freshly ground black pepper
chopped fresh chives (or dried chives) for garnish
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.
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!