Everyone needs a go-to mashed potato recipe to whip out whenever the occasion calls for it. This is my absolute favorite! Sometimes I adjust it a little by adding roasted garlic or horseradish or different herbs, but the base recipe always stays the same. It only requires 5 ingredients (plus salt and pepper), but it’s a show stopper every time I make it. The key is to use the best quality ingredients you can find, since there are so few. I always use salted cultured butter because it has the most wonderful flavor (I get mine at Trader Joe’s but most well stocked grocery stores have a version). You may also be wondering what crème fraîche is and how it differs from sour cream. Crème fraîche is basically the French equivalent of sour cream but it’s richer, has more milk fat and has no additives or thickeners the way that sour cream does. It’s luscious with a slight tangy flavor (much less pronounced than the tang of sour cream) and just makes the most dreamy mashed potatoes.
The key is to make sure you add the ingredients to the potatoes while they are very warm and to serve immediately so you don’t end up with gluey potatoes. Mashed potatoes should always be the absolute LAST THING you make on Thanksgiving so they are being served immediately before dinner starts. You can cube the potatoes and keep them in water ahead of time (just don’t add the salt) and then start simmering them when space on the stove frees up. Once you make these potatoes, they will make it into your canon of recipes for a perfect Thanksgiving spread. Happy cooking!
This is my favorite mashed potato recipe EVER! The creme fraiche adds so much creaminess to the potatoes and the perfect tang.
- 3 lbs yukon gold potatoes, peeled or unpeeled and cubed
- 6 oz cultured salted butter
- 8 oz crème fraîche
- 1/3 cup heavy cream, warmed
- 3 tablesoons minced chives
- kosher salt + pepper to taste
- Place the cubed potatoes in a medium pot with 1 teaspoon of salt and cover with cold water. Bring to a simmer over medium heat and simmer until potatoes are fork tender. Drain the potatoes in a colander and return the potatoes to the pot they were boiled in. Using a potato masher or hand mixer (I use a hand mixer), gently mash the potatoes. Add the butter, crème fraîche and warmed heavy cream to the pot and mix until mostly smooth. Add the chives and stir to combine. Taste before adding salt and pepper and add to your taste preference. Serve immediately.
This recipe can be doubled if needed.
Because there are so few ingredients, use the best quality butter and crème fraîche you can find. Most grocery stores carry crème fraîche and cultured butter but I usually get mine at Trader Joe’s.
If you prefer to use a potato ricer for your potatoes, you can absolutely do that.
Keywords: side dishes, holiday recipes