Creme Fraiche and Chive Mashed Potatoes

5 from 1 reviews

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


  1. 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