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!
Servings: 6 people
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.
