Creme Fraiche Mashed Potatoes

5 from 4 votes

This creme fraiche mashed potatoes recipe is absolutely the BEST mashed potatoes ever! It comes together so beautifully and I'm obsessed.

Prep Time10

Cook Time20

Total Time30

Course: Side

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

2 pounds yukon gold potatoes peeled and cut in half (about 5 to 6 medium 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

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.

- 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.