Sunday Dinner

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Mashed Potatoes with Crème Fraîche and Chives
Simple Green Salad

Apple Cider Cream Pie

It's cool and cloudy with a chance of rain this Sunday, so a good stew with one of my favorite mashed potato recipes (I have quite a few) is on the menu today.  If you are a fan of mashed potatoes, but are looking for a recipe that has a twist to the standard potato-milk-butter version, then I urge you to try this one. 

Yukon gold potatoes are used instead of the standard Russet for their buttery taste and texture.  Boiled until tender and then riced, they are enriched with butter and crème fraîche to make for a creamy and rich, but not too rich bowl of taters.  Chopped chives are stirred in for color and a mild onion taste.

Besides the taste, the other wonderful part of this recipe is that it can be made a few hours in advance, making it a welcome addition to holiday menus.

Mashed Potatoes with Crème Fraîche and Chives
serves 12

*recipe can easily be halved

6 pounds Yukon Gold potatoes, peeled and quartered
1 Tablespoon kosher salt plus more to taste
2 cups whole milk
12 Tablespoons (6-ounces) unsalted buter
1 cup crème fraîche
1/2 cup chopped chives

Place the potatoes in a large pot and cover with cold water by one inch. Add 1 tablespoon of kosher salt and bring to a boil over hight heat.  Reduce the heat to medium and simmer the potatoes until they are tender and can easily be pierced by a knife, about 18-20 minutes; drain in a colander.  Press the potatoes through a ricer set over the saucepan.

Pour 1 1/2 cups the warm milk over the riced potatoes and cook over medium heat, stirring occasionally until blended.  Stir in the butter and crème fraîche; cook until the potatoes are heated through.  Add up to an additional 1/2 cup warm milk to reach desired consistency.  Season with salt and serve.  Potatoes can be made and kept covered at room temperature up to 3 hours ahead of time.  Reheat before serving.  Enjoy!

Source: Adapted from Food & Wine, November 2008

1 comment:

  1. These look amazing and it's great that they can be made ahead of time! Thanks for sharing...


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