This creme fraiche mashed potatoes recipe is absolutely the BEST mashed potatoes ever!
Yukon gold potatoes, unsalted butter, rosemary, salt, and pepper
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, 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.