Crème Fraîche Mashed Potatoes
By Rebecca White, A Pleasant Little Kitchen
Crème Fraîche Mashed Potatoes
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 8 servings
- 8 cups Yukon Gold potatoes, peeled and diced
- 8 ounces crème fraîche
- 2 to 3 tablespoons heavy cream
- 8 tablespoons unsalted butter
- Zest of 1 lemon
- 1¾ teaspoons kosher salt
- Finely chopped fresh thyme, for topping (optional)
Creamy, buttery and salty, these mashed potatoes are the perfect companion to any meal, whether a weeknight family dinner or a special holiday celebration. The crème fraiche provides richness to the potatoes while the lemon zest adds an unexpected pop of brightness.
Remove the crème fraiche from the fridge and set aside.
Bring a large pan of water to boil. Place the potatoes into the water. Boil until soft and easily pierced with a fork, about 15 minutes.
Drain the water from the potatoes and remove from the stovetop. Add the butter, salt and lemon zest to the potatoes. Stir well.
Add the crème fraiche and heavy cream.
With a potato masher, mash the potatoes until creamy and thick. Stir well, once the potatoes are mashed.
Serve warm with chopped fresh thyme.
Remove the crème fraiche from the fridge and set aside.
Bring a large pan of water to boil. Place the potatoes into the water. Boil until soft and easily pierced with a fork, about 15 minutes.
Drain the water from the potatoes and remove from the stovetop. Add the butter, salt and lemon zest to the potatoes. Stir well.
Add the crème fraiche and heavy cream.
With a potato masher, mash the potatoes until creamy and thick. Stir well, once the potatoes are mashed.
Serve warm with chopped fresh thyme.