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Creme Fraiche Mashed Potatoes
This creme fraiche mashed potatoes recipe is absolutely the BEST mashed potatoes ever! It comes together so beautifully and I’m obsessed. This recipe is the perfect side dish for all your Thanksgiving needs! Let’s bring on the holiday recipes!
If you’re looking for another type of mashed potatoes, you can check out our Garlic Parmesan Mashed Potatoes.
What ingredients do you need for this crème fraîche mashed potatoes recipe?
Yukon gold potatoes: My 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.
For the 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
Instructions to make this recipe
Peel and cut your potatoes
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
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.
Make your butter and cream mixture
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.
Mash or rice your potatoes
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.
Combine and serve!
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.
Tips, Tricks and Substitutions
What are the best potatoes for mashed potatoes? I personally LOVE yukon gold potatoes! They are creamy and rich in texture, they are usually one of my go-to’s for mashed potatoes.
Can you freeze mashed potatoes? 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.
How can I make my mashed potatoes creamier and less chunky? Pass your potatoes through a potato ricer or pushing through a mesh sieve. Also make sure you are peeling the skin off your potatoes!
What can I sub for crème fraîche? sour cream or even parmesan will work well as substitutes here! You can also remove all together and just keep it cream and butter for a more classic mashed potato.
Check out the below potato recipes for more inspiration!
- Potato Leek Cheddar Soup
- Crispy Smashed Potatoes with Herbed Feta Dip
- Crispy Grilled Potato Salad with Horseradish Sauce
- Crispy Potatoes Topped with Salmon Roe
If you do make this Creme Fraiche Mashed Potatoes recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Watch How To Make This Recipe
Creme Fraiche Mashed Potatoes
Ingredients
- 2 pounds yukon gold potatoes peeled and cut in half (about 8-10 potatoes)
- 1/2 cup heavy cream
- 4 garlic cloves
- 2 sprigs rosemary
- 4 tablespoons unsalted butter
- 1/4th cup creme fraiche
- garnish with fresh chives
- salt and pepper to taste
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.
