Creme Fraiche Mashed Potatoes
Few things say fall more that a plate piled high with mashed potatoes. For about 4 months of the year, I crave them once a week. Then, with the appearance of the first spring blossom, my taste for them fades with the chill in the air and I’m on to another craving. I love how the cycle of the seasons manifests in our deepest cravings, there is something so life giving about giving in to our desires for a specific dish or food that nourishes us on so many levels. Let’s lean into that, is what I say! If we crave mashed potatoes, our bodies need that mineral rich carbohydrate source! I love this version with tangy creme fraiche in place of regular cream. It lends a slight tang that plays well with the savory meats that are often served alongside. Happy mashed potato season to you!
Ingredients:
3 pounds yukon gold potatoes peeled or unpeeled (depending on how rustic you want it to be ;) and quartered
4 T salted butter, sliced
1/4 cup crème fraîche
3 tablespoons minced chives
salt and pepper to taste
heavy cream or milk, if needed to add more moisture
Directions:
Place the quartered potatoes in a medium pot cover with water. Bring to a simmer over medium heat and simmer until the potatoes are fork tender. Drain the potatoes in a colander and return the potatoes to the pot they were boiled in. Add the butter to the pot with the potatoes. Using a potato masher or hand mixer (I use a masher :), gently mash the potatoes and butter together. Add the crème fraîche to the pot and mix until smooth. Add the chives and stir to combine. Taste before adding salt and pepper and add to your taste preference. If the potatoes are too thick, add a bit of heavy cream or milk until they're your desired texture. Enjoy!
