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These Mashed Potatoes with Crème Fraîche and Chives are a tangy and incredibly creamy twist on the classic that will elevate your meals!

Sunday Dinner

Gorgonzola Truffles

Blanquette de Veau
Mashed Potatoes with Crème Fraîche and Chives
Bibb Lettuce Salad with House Vinaigrette

Apple Cider Cream Pie

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It’s cool and cloudy with a chance of rain this Sunday, so a good stew, paired with one of my favorite mashed potato recipes (I have quite a few), is on the menu today. If you are a fan of mashed potatoes but looking for a recipe with a twist on the standard potato-milk-butter version, I urge you to try this one.

Yukon gold potatoes are used instead of the standard Russet for their buttery taste and texture. Boiled until tender and then riced, they are enriched with butter and Crème Fraîche to make for a creamy and rich, but not too rich bowl of taters. Chopped chives are added for color and a mild onion flavor.

Besides the taste, another wonderful aspect of this recipe is that it can be prepared a few hours in advance, making it a welcome addition to holiday menus.

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Mashed Potatoes with Crème Fraîche and Chives

By Nicole

Prep: 15

Cook: 30

Total: 45

Servings:

A bowl of creamy mashed potatoes garnished with chopped chives sits on a table, with a stack of white plates and a spoon in the background.

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Crème fraîche and chives add a tasty twist to plain 'ol mashed potatoes!

Equipment

Potato ricer

Ingredients

▢ 6 pounds Yukon Gold potatoes, peeled and quartered
▢ 1 tablespoon kosher salt plus more to taste
▢ 2 cups whole milk
▢ 12 tablespoons (6 ounces) unsalted buter
▢ 1 cup crème fraîche, Homemade or store-bought
▢ ½ cup chopped chives

Instructions

Place the potatoes in a large pot and cover with cold water by one inch. Add 1 tablespoon of kosher salt and bring to a boil over hight heat. Reduce the heat to medium and simmer the potatoes until they are tender and can easily be pierced by a knife, about 18-20 minutes; drain in a colander. Press the potatoes through a ricer set over the saucepan.
Pour 1 ½ cups of the warm milk over the riced potatoes and cook over medium heat, stirring occasionally until blended. Stir in the butter and crème fraîche; cook until the potatoes are heated through and tender. Add up to an additional ½ cup of warm milk to reach the desired consistency. Season with salt and serve. Potatoes can be made and kept covered at room temperature up to 3 hours ahead of time. Reheat before serving. Enjoy!

Notes

The recipe can easily be halved.

The recipe can be prepared and stored covered at room temperature for up to 3 hours ahead of time. Reheat before serving.

Nutrition

Calories: 338kcal, Carbohydrates: 42g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 46mg, Sodium: 125mg, Potassium: 1048mg, Fiber: 5g, Sugar: 4g, Vitamin A: 612IU, Vitamin C: 46mg, Calcium: 101mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!