Fraîche and Chive Mashed Potatoes, Crème Style

These Crème Fraîche and Chive Mashed Potatoes are rich, creamy and savory. Yukon gold potatoes are combined with butter, crème fraîche and snipped fresh chives for a simple yet decadent side dish. Yields 12 (1/2 cup) or 8 (3/4 cup) servings.

Last week my grocery order somehow ended up with a container of crème fraîche in it, so I decided to add it to mashed potatoes. Dependable decision ever.

What is the Difference Between crème fraîche and Sour Cream?

Crème fraîche is milder in tang than sour cream, and it’s also higher in fat content so it yields a richer and creamier mashed potato. The consistency is thinner than sour cream so you don’t need to add much milk or cream to the recipe to get your desired consistency.

This is your official sign to use crème fraîche in your mashed potatoes.

To Make These Crème Fraîche and Chive Mashed Potatoes Gather:

• yukon gold potatoes – High moisture and low starch content will yield creamy and slightly dense (but in the go-to way) mash.
• kosher salt – Enhances the flavor of the the recipe.
• unsalted butter – Lend richness and flavor.
• crème fraîche – Adds slightly tangy, rich creamy and slightly sour flavor.
• milk or heavy cream – This will help get the reliable consistency.
• freshly ground black pepper – This will add some subtle bite and flavor.
• chives (fresh) – Adds a pop color and mild fresh onion flavor which balance the crème fraîche.
• melted butter – For serving, but is entirely optional.

Peel the potatoes, or don’t! If using a potato ricer, I recommend peeling. However, if mashing and you like the texture of potato skins in your mashed potatoes, you can simply scrub the potatoes and leave the skin on. Either way, cut the potatoes in sixths or eighths, depending on the size of the potato.

Ads the potatoes and 1 teaspoon kosher salt to a 4 to 6 quart pot.

Fill with cold water, covering the potatoes by 1 to 2 inches.

Cover and simmer over medium heat until tender. About 30 to 35 minutes, depending on the size of your potatoes.

Drain potatoes into a colander.

If ricing, add a few potatoes to your ricer and rice the potatoes directly back into the pot.

Repeat with the remaining potatoes.

Note: If you’re not ricing your potatoes, you can add them directly backing the pot after draining.

Add in 1/2 cup of softened, room temperature butter and 8 ounces crème fraîche.

Stir we’ll to combine. The heat of the potatoes should melt the butter.

For a looser consistency, add a little milk or heavy cream.

Taste and season with kosher salt and freshly ground black pepper. And also, add in 2 tablespoons snipped chives.

Stir to incorporate. Keep warm, covered and on low-heat until ready to serve – stirring occasionally.

Transfer the mashed potatoes to a serving dish. Pour 1 tablespoon melted butter over top and sprinkle with remaining snipped chives.

Prepare to fall in love!

WHAT TO SERVE WITH Crème Fraîche and Chive Mashed Potatoes MASHED POTATOES:

• baked chicken
• whole roasted chicken
• chicken marsala
• chicken piccata
• roast turkey breast
• beef tenderloin
• braised beef short ribs
• grilled steaks
• pot roast
• prime rib
• roast beef
• stuffed pork loin
• roasted pork tenderloin

HOW TO MAKE MASHED POTATOES IN ADVANCE:

You can make this mashed potato recipe up to 2 days in advance. Simply prepare mashed potatoes as directed (excluding the toppings). Allow the mashed potatoes to cool before transferring to a container with a tight fitting lid and storing in the refrigerator.

HOW TO REHEAT MASHED POTATOES:

Transfer the cold mashed potatoes to a saucepan or dutch oven. Cover and reheat over low heat, stirring occasionally until heated through. Serve with melted butter on top and the snipped chives.

Enjoy! And if you give this Crème Fraîche and Chive Mashed Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!