These chive and Crème Fraîche Mashed Potatoes are the perfect creamy potato side dish! Made with half and half, butter, crème fraîche, and russet potatoes, these decadent potatoes are so flavorful yet easy to make! Plus they can be prepped ahead of time making them perfect to serve at the holidays or a dinner party!
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Why you'll love these creamy mashed potatoes
- The crème fraîche in these potatoes make them extra creamy and decadent!
- You can prep them ahead and pop them in the oven when you are ready to enjoy!
- Made with a ricer or potato masher, these potatoes stay light and fluffy without turning gluey.
Key Ingredients & Substitutions
- Potatoes: Russet potatoes are my favorite for mashed potatoes. Part because they are delicious, and part because they are what I grew up with. Yukon golds also work great.
- Half and half: you can use heavy cream or whole milk if you prefer. Heavy cream will result in even richer potatoes and whole milk won't be quite as decadent.
- Crème fraîche: the crème fraîche makes the potatoes extra creamy! If you can't find crème fraîche, sour cream is a great substitution.
- Butter: salted or unsalted will both work!
- Salt: Potatoes require a lot of salt to be flavorful. Liberally salt the pot you are boiling the potatoes in and salt the potatoes again after mashing them. Taste and add more as needed before serving!
- Chives: The chives are optional
What does crème fraîche taste like?
Crème fraîche is French cultured cream. The texture is similar to sour cream but it has a richer and creamier taste. It makes these potatoes extra luxurious and decadent. If you can't find crème fraîche at the store, you can swap it out for sour cream.
How to make mashed potatoes ahead of time
How to store potatoes
Make the mashed potatoes completely then allow them to cool. Store the cooled mashed potatoes in an airtight container in the refrigerator. If you plan to reheat them in the oven, you can transfer them to a baking dish and tightly cover them before refrigerating.
Reheating on the stovetop
To reheat mashed potatoes on the stovetop, add them to a large pot on medium-low heat. Stir frequently until hot, adding more butter or half and half if the potatoes dry out.
Reheating in the oven
Reheating the mashed potatoes in the oven is my favorite method because it is hands-off. Transfer the potatoes to a casserole dish and add a few cubes of butter to the top. The covered dish will help to keep the potatoes from drying out. Reheat the potatoes in a 375-degree oven for 20-30 minutes, stirring every 10 or so minutes.
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What to serve with Crème Fraîche Mashed Potatoes
Tips for the best mashed potatoes
- Generously salt the water that the potatoes cook in. And add plenty of salt when mashing them! Potatoes tend to need more salt than you might think, so always taste them before serving.
- Use a ricer or potato masher to mash the potatoes! I have this potato ricer and love it. Using an electric mixer can cause the potatoes to become gluey, rather than light and fluffy.
- For the best consistency, mix the ingredients together while they are still hot. Prep your ingredients ahead so that you can immediately add them to the hot mashed potatoes. The hot potatoes will absorb the delicious creamy flavors of the crème fraîche, half and half, and butter.
More potato recipes to try
📖 Recipe
Crème Fraîche Mashed Potatoes
Ingredients
- 3 lb russet potatoes about 3 large potatoes, peeled
- Kosher salt
- 4 tablespoon unsalted butter melted (plus more if prepping ahead)
- ⅓ cup half and half warmed
- ⅓ cup crème fraîche
- Freshly cracked black pepper
- 1 tablespoon finely chopped chives optional
Instructions
- Roughly cut the peeled potatoes into 3-inch chunks. Add the potatoes to a large pot of well-salted water. Bring to a boil on high heat, and cook until they can easily be pierced with a fork (about 10 minutes after boining). Drain.
- Use a ricer or potato masher to mash the potatoes back into the pot. Immediately stir in the butter, half and half, crème fraîche, a pinch of freshly cracked black pepper, and more salt. Taste, adjusting for seasoning as desired (note: potatoes need a good amount of salt). Serve immediately and top with chopped chives, or continue to the next step if prepping ahead.
- To prep ahead: Add the potatoes to a casserole dish. Once cooled, cover tightly and refrigerate for up to 3 days.
- To reheat: Preheat the oven to 375 degrees. Press 2 tablespoon cubed butter into the potatoes. Bake tightly covered with a piece of foil for 20-30 minutes, or until warmed through, stirring every 10 or so minutes. Stir and top with chives before serving.
Notes
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