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Nutrition Facts
Serving Size 1 (305g) Recipe makes 12 servings
Calories 392
Calories from Fat 183		(46%)
Amount Per Serving		%DV
	Total Fat 20.4g	31%
	Saturated Fat 12.7g	63%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 615mg		25%
Potassium 942mg		26%
Total Carbohydrate 48.2g		16%
	Dietary Fiber 4.1g	16%
	Sugars 4.2g
Protein 6.1g		12%
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A Grand French Feast.

~Rita~

Mashed Potatoes With Creme Fraiche and Chives

Recipe #373346 | 1 hour | 40 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: LifeIsGood
May 20, 2009

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.)*

SERVES 12 (change servings and units)

Ingredients

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

Directions

1
In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
2
Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
3
Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
4
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.
5
Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
6
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.
7
Season with salt and pepper and serve!

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Featured Reviews for This Recipe

From: the80srule

On Nov 11, 2009

Fabulous mashed taters! Although I didn't use creme fraiche, I used sour cream instead because it was all I had on hand. 2% milk did just fine too, it went great with my veggie loaf and some greens for a nice vegetarian comfort meal. Made and tagged for Veggie Swap 16.

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From: Mom2Rose

On Sep 25, 2009

Fall PAC 2009: Ultimate Comfort food at its BEST!!

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From: *Bellinda*

On Sep 15, 2009

These mashed potatoes are great. I used less milk and sour creme instead of creme fraiche. The chives (I used green onions though), taste great with it.

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From: Sarah_Jayne

On May 29, 2009

Merci for treating us to a different sort of mash tonight. For a long time now, I have been using my ricer to make mash. So, it was nice to see a recipe that used that method. I made a couple changes but nothing hugely different. I steamed my potatoes in my electric steamer instead of boiling simply because it is easier for me. Then, I went a lower fat path and used skim milk, reduced fat margarine and reduced fat creme fraiche and it all still tasted great. I liked the slight tangy taste that came from the creme fraiche. Since moving to Europe, I have come to use it a lot because sour cream is hard to find and it is a fair substitute in many recipes. Made for Chow Hounds on ZWT5.

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