Creme Fraiche Mashed Potatoes
on Nov 17, 2022, Updated Nov 08, 2024
This post may contain affiliate links! For more info, check out our privacy policy.
These Creme Fraiche Mashed Potatoes take this classic potato dish to the next level with a creamy, and tangy twist. This recipe is the perfect side dish for all your Thanksgiving Needs!
Be sure to pair with our Brown Sugar and Butter Roasted Turkey Breast, Prime Rib with Au Jus, and Garlic Rosemary Turkey Gravy. If you’re looking for another version of mashed potatoes, you can check out our Garlic Parmesan Mashed Potatoes.
Why You’ll Love This Recipe
We are big fan of mashed potatoes at Lindsey Eats! They are quite easy to make, too. You can mix and match with all your favorite flavor profiles, and here we’re infusing rosemary and adding creamy creme fraiche.
- Richness: The creme fraiche not only adds richness to the mashed potatoes, but also some tangy and freshness, too.
- Crowd favorite: Every time I bring these to a gathering around the holidays, or have people over to serve these, they are always a favorite. We’ve also got many compliments in person on high praises for these from friends and family!
- These mashed potatoes can be paired with any main meal, anything from roast chicken, to steak or turkey.
- We use a potato ricer to get a silky finish. You can also pass it through a sieve for even smoother mashed potatoes.
Recipe Ingredients
Here are the ingredients you need to make this recipe. See the recipe card for full information on ingredients and quantities.
Yukon gold potatoes: Our absolute favorite potatoes have to be yukon gold, they are creamy in texture, high in starch and really make the creamiest mash, in my opinion.
Unsalted butter: Butter is also key to the creamiest mashed potatoes. We are making a mixture with heavy cream (or you can use whole milk), garlic cloves, rosemary and crème fraîche.
Fresh herbs: We are using fresh rosemary to infuse the cream and butter mixture, but you can opt to also use sage or thyme, as some other options!
Kosher salt and freshly cracked black pepper, to taste
Tips and Substitutions
- We are using yukon gold potatoes! Avoid waxier potatoes, like red potatoes. They sometimes get a tad gluey when mashed. You can use russet potatoes, but we do prefer yukon the most.
- Run your mashed potatoes through a potato ricer, food mill or sieve. This will result in overly silky and smooth mashed potatoes, without any over mixing.
- If you don’t have creme fraiche, you can use Greek yogurt, or sour cream. You can also make our Garlic Parmesan Mashed Potatoes instead.
- Storing: Store your mashed potatoes in an airtight container in the fridge for up to 4 days.
- Re-heat: Warm on the stovetop when ready to serve. For the oven, heat to 350 degrees, transferring your potatoes to an oven safe dish and warming through that way. If it’s too dry, you can add a dash of cream to loosen it up and warm through again.
How to Make Creme Fraiche Mashed Potatoes
Step 1: Begin by peeling and cutting your yukon gold potatoes in half. Place your potatoes in a bowl of water while you’re cutting to clean them and remove some starch.
Step 2: Boil your potatoes in a large pot or saucepan with salt, then simmer until soft and drain when they are fork tender, placing back in the pot to let dry.
Step 3: While your potatoes are boiling, in a separate small sauce pan, add your heavy cream, rosemary and garlic cloves and bring to a gentle simmer to allow the garlic and rosemary to infuse. Season with salt and pepper.
Step 4: Bring on low and remove the rosemary and garlic. Then melt in your butter and creme fraiche. Set aside.
Step 5: In a potato ricer or masher, mash your potatoes until your desired consistency. For super creamy potatoes, place in a ricer. Adjust with salt and pepper. Once that’s all mixed together, add in your heavy cream and butter mixture in segments and mix well.
Step 6: Serve your mashed potatoes topped with pepper, an additional butter knob and fresh chopped chives.
Serving Recommendations
If you’re looking for some ideas to serve with this mashed potato recipe, we’ve got you covered!
- Appetizers: These Sambal Barbecue Chicken Wings, Habanero White Cheddar Queso, or Shrimp Cocktail with Old Bay Mayo are a great pairing for any game day celebrations.
- Sides: If you want to serve this for Thanksgiving, might I suggest pairing with Lemon Haricots Verts With Crispy Shallots, or Honey and Sumac Roasted Carrots with Ricotta.
- Salads: Try this crunchy Shaved Celery and Fennel Salad to serve alongside the dip.
- Dinner: If you’re having a dinner party, you can serve this dip as a starter, and lead into Grilled Lamb Chops with Charred Jalapeño Chimichurri, Prime Rib with Au Jus, or Brown Sugar and Butter Roasted Turkey Breast. For Hanukkah, Passover or Rosh Hashanah, try our Traditional Jewish Beef Brisket (In the Oven).
Creme Fraiche Mashed Potatoes FAQs
Yes, let the mashed potatoes cool completely, then cover them tightly. When ready to serve, either defrost in the fridge, or you can pour them frozen in a pot or oven to warm up. Adjust with additional cream if needed to just warm through when ready to eat.
You can use milk, butter, or vegan butter. Also, if you want to keep this dairy-free, you can use a plant milk.
This will depend on the size of your potatoes. You’ll know they are done by peircing them with a fork, and they should give some resistance. Smaller potatoes would take around 10 minutes, and medium to large potatoes should take around 20 to 40 minutes.
More Potato Recipes
If you do make this Creme Fraiche Mashed Potatoes recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Creme Fraiche Mashed Potatoes
Equipment
Ingredients
- 2 pounds yukon gold potatoes, peeled and cut in half (about 8-10 potatoes)
- Kosher salt
- 1/2 cup heavy cream
- 4 garlic cloves
- 2 sprigs rosemary
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/4 cup creme fraiche
- Garnish with fresh chives
Instructions
- Begin by peeling and cutting your yukon gold potatoes in half. Place your potatoes in a bowl of water while you’re cutting to clean them and remove some starch.
- Boil your potatoes in a large pot or saucepan with salt, then simmer until soft and drain when they are fork tender, placing back in the pot to let dry.
- In the meantime while your potatoes are boiling, in a separate small sauce pan, add your heavy cream, rosemary and garlic cloves and bring to a gentle simmer to allow the garlic and rosemary to infuse.
- Season with salt and pepper. Bring on low and remove the rosemary and garlic. Then melt in your butter and creme fraiche. Set aside.
- In a potato ricer or masher, mash your potatoes until your desired consistency. For super creamy potatoes, place in a ricer. Adjust with salt and pepper.
- Once that’s all mixed together, add in your heavy cream and butter mixture in segments and mix well.
- Serve your mashed potatoes topped with pepper, an additional butter knob and fresh chopped chives.
Video
Notes
-
- We are using yukon gold potatoes! Avoid waxier potatoes, like red potatoes. They sometimes get a tad gluey when mashed. You can use russet potatoes, but we do prefer yukon the most.
- Run your mashed potatoes through a potato ricer, food mill or sieve. This will result in overly silky and smooth mashed potatoes, without any over mixing.
- If you don’t have creme fraiche, you can use Greek yogurt, or sour cream. You can also make our Garlic Parmesan Mashed Potatoes instead.
- Storing: Store your mashed potatoes in an airtight container in the fridge for up to 4 days.
- Re-heat: Warm on the stovetop when ready to serve. For the oven, heat to 350 degrees, transferring your potatoes to an oven safe dish and warming through that way. If it’s too dry, you can add a dash of cream to loosen it up and warm through again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is always, and I mean always, a crowd pleaser! It’s so creamy from the creme fraiche. I hope you enjoy!