Mashed Potatoes With Crème Fraîche Recipes

MASHED POTATOES WITH CRèME FRAîCHE

Steps:

• In a medium saucepan, cover the potatoes with 1 inch (25 mm) water. Add the bay leaf and a scant teaspoon of coarse salt.
• Over medium-high heat, bring the water to a boil and cook until the potatoes are tender when pierced with a fork, about 20 minutes.
• Drain the potatoes, reserving 1/2 cup of the cooking liquid.☞TESTER TIP: Always save some of the potato cooking water, in case you need to loosen your mashed potatoes once the butter and cream are incorporated.
• Return the potatoes to the saucepan and mash them with a potato masher or fork until they are crushed.
• Add the butter and crème fraîche and mash these into the potatoes until they are smooth, adding reserved cooking liquid as needed. There may be a few chunks, which is fine unless you want a completely silken puree, in which case you want to keep mashing and then finish up with a large balloon whisk.
• Season the puree with salt, pepper, and nutmeg to taste. Serve immediately. (If you have leftovers, they reheat perfectly if you do so very gently over low heat.)

MASHED POTATOES WITH CREME FRAICHE AND CHIVES

Steps:

• In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
• Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
• Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
• Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
• Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
• Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes.
• Season with salt and pepper and serve!

MASHED POTATOES WITH CREME FRAICHE

Steps:

• Cut the top off garlic head, leaving the cloves exposed, drizzle it with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon of salt and pepper. Wrap garlic in foil and roast for 25 minutes at 450 F.Remove from the oven, unwrap the foil and let the garlic cool.
• Fill a medium pot with water, add 1 teaspoon of salt and add potatoes. Bring to a boil and cook for 15-20 minutes until potatoes are soft.
• Drain and return potatoes to the pot, then squeeze roasted garlic our of skins.Add Creme Fraîche, 4 tbsp butter and using an old-fashioned potato masher, mash the potatoes until desired consistency.
• Transfer the potatoes to a serving bowl, drizzle with 1 tablespoon of melted butter, sprinkle with chopped chives and serve immediately.

CREME FRAICHE MASHED POTATOES

Steps:

• Wash but don't peel the potatoes.
• Place in a large pot of water.
• Boil over medium heat until the potatoes are soft, about 15 minutes, then drain.
• Mash the potatoes then add the butter, creme fraiche, salt and and pepper to taste.

DILL MASHED POTATOES WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
• Top potatoes with caviar and serve.

CREAMY MASHED POTATOES

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

CRèME FRAîCHE AND CHIVE MASHED POTATOES

Steps:

• Bring 3 quarts water to boil in heavy medium pot. Add 2 tablespoons coarse salt; add potatoes. Cook until potatoes are tender, about 18 minutes. Drain. Press potatoes through ricer into large bowl. Cover bowl with clean towel to keep warm.
• Heat milk, crème fraîche, and butter in saucepan over medium heat, just until bubbles begin to form at edge, stirring until butter melts. Gradually mix hot milk mixture into potatoes. Fold in chives. Season with coarse salt and pepper. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature. Reheat in microwave-safe bowl.
• Available at most supermarkets and at specialty foods stores.