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CC's Table » Recipes » Sides and Sauces

Crème Fraîche Mashed Potatoes

Published: Sep 4, 2024 by Caitlin Charlton · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases at no cost to you. · Leave a Comment

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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!

Crème Fraîche Mashed Potatoes topped with chives and butter in a white baking dish next to a wooden spoon and white towel.
Jump to:
  • Why you'll love these creamy mashed potatoes
  • Key Ingredients & Substitutions
  • What does crème fraîche taste like?
  • How to make mashed potatoes ahead of time
  • What to serve with Crème Fraîche Mashed Potatoes
  • Tips for the best mashed potatoes
  • More potato recipes to try
  • 📖 Recipe
  • Comments

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
Crème Fraîche, half and half, chives, russet potatoes, and butter on a white counter.

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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Make ahead Crème Fraîche Mashed Potatoes in a baking dish with cubes of butter on top.

What to serve with Crème Fraîche Mashed Potatoes

  • two white plates of pappardelle pasta with short rib ragu next to thyme and a glass of wine on a white napkin
    Slow Braised Short Rib Ragu with Pappardelle
  • Roasted carrots tossed with crispy pancetta and pumpkin seeds on a white platter.
    Roasted Carrots with Pancetta
  • Roasted asparagus on a platter with lemon wedges and a block of parmesan next to it.
    Parmesan Roasted Asparagus
  • A golden brown dry brined whole chicken on a white platter.
    Dry Brined Whole Chicken

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.
Cubed russet potatoes in a silver pot of water ready to be boiled.
Riced russet potatoes in a silver pot next to a potato ricer on top of a blue towel.

More potato recipes to try

  • Garlic Smashed Potatoes
  • Roasted Potato Salad
  • Make Ahead Twice Baked Potatoes
Close photo of Crème Fraîche Mashed Potatoes topped with a pad of butter and chives.

📖 Recipe

Crème Fraîche Mashed Potatoes topped with chives and butter in a white baking dish next to a wooden spoon and white towel.

Crème Fraîche Mashed Potatoes

These chive and Crème Fraîche Mashed Potatoes are the perfect creamy potato side dish! Plus they can be prepped ahead of time!
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Course: Side Dish
Cuisine: American, French
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 people
Author: Caitlin Charlton

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

You can alternatively reheat the potatoes on the stovetop on medium-low heat, adding more half and half and butter as needed. Heat them until just warmed. Overheating them for too long can cause them to turn grainy.

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More Sides and Sauces

  • Mexican street corn elote pasta salad in a glass bowl next to cilantro, lime wedges, cotija, and a wooden spoon.
    Elote Pasta Salad
  • Baked mushroom mac and cheese in a white baking dish with a scoop missing next to a sprig of thyme and white wine.
    Mushroom Mac and Cheese
  • Spring cucumber farro salad with feta in a bowl with radishes and snap peas next to dill, a napkin, and a serving spoon.
    Cucumber Farro Salad with Feta
  • Cheesy loaded make ahead twice baked potatoes on a sheet pan topped with chives.
    Make Ahead Twice-Baked Potatoes

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Photo of Caitlin with brown hair smiling and cooking

Hi, I'm Caitlin! I'm an event planner turned professionally trained chef living by the beach! I'm excited to share with you recipes and tips for how I entertain with ease by prepping ahead.

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