Creamy Crème Fraîche Mashed Potatoes (45 Minutes)
Move over, sour cream! These Creme Fraiche Mashed Potatoes are smooth, and absolutely delicious! The secret to the perfect consistency is the tender potatoes and creamy crème fraîche. I love this recipe because it’s simple and a great base – you can add other herbs, garlic, or anything else you’d like to turn this recipe into your own.
Recipe Highlights: Creme Fraiche Mashed Potatoes
- Inspiration – This recipe is inspired by classic French-style mashed potatoes, but with a New England home cook’s approach: rich, tangy crème fraîche for depth, and Yukon Golds for that naturally buttery flavor.
- Best Served For – Holiday dinners, date nights, or any meal where you want mashed potatoes that steal the show.
- What Makes It Special – The crème fraîche brings a subtle tang and luxurious creaminess that sets these apart from ordinary mashed potatoes.
- Pro Tip to Impress – Warm your milk before adding it—this keeps the potatoes silky and prevents them from seizing up.
Thanksgiving Favorites
These mashed potatoes would be perfect for your Thanksgiving table! Serve them with my favorite croissant stuffing (a fun twist on my favorite side dish)! And you can’t forget the drinks! Cranberry Aperol Spritz pairs really well with my Sausage Crostini for the perfect app and drink pairing! My Turkey Puff Pastry Pot Pie makes excellent use of turkey leftovers, too! And for an irresistably easy bread, make my Sweet Potato Cornbread!
Ingredients
- Yukon Gold Potatoes – Yukon Gold potatoes are perfect for mashed potatoes due to their naturally creamy texture and buttery flavor. When selecting, look for firm potatoes with smooth skin and no sprouts. Avoid any with green spots, as they may taste bitter.
- Unsalted Butter – Butter gives the mashed potatoes a rich, velvety texture. Always use unsalted butter to control the salt levels.
- Crème Fraîche – Créme fraîche adds a subtle tang and creaminess, making the mashed potatoes more flavorful and less heavy.
- Milk – Helps achieve a smooth, creamy consistency. Whole milk is richer, while 2% keeps it lighter. You could also use heavy cream!
Substitutions and Additions
- Add Roasted Garlic – Add roasted creamy garlic cloves for a nice, gentle flavor that won’t overpower the creme fraiche mashed potatoes recipe.
- Add Caramelized Onion – Adding caramelized onions would be a nice addition to the mashed potatoes. You could also use sautéed leeks for a leek creme fraiche combination!
- Add Fresh Herbs – Adding fresh rosemary, fresh thyme, or other herbs will add a fragrant and fresh flavor to the potatoes.
Step by Step Instructions: Creme Fraiche Mashed Potatoes
- Prepare the Potatoes: Peel Yukon Gold potatoes and cut them into uniform chunks for even cooking. Cook the Potatoes: Place the potatoes in a large pot, cover with cold water, and season generously with salt. Bring to a boil, then simmer until fork-tender. Drain the Potatoes: Drain well in a colander, letting them steam briefly to release excess moisture. Return to the pot.
2. Mash the Potatoes: Mash using a potato masher, ricer, or food mill until you reach your desired texture—chunky or smooth.
3. Add the Butter: Stir in butter until fully melted and incorporated.
4. Mix in the Crème Fraîche and Milk: Add crème fraîche and warm milk, mixing until creamy. Avoid overmixing to prevent a gummy texture.
5. Season the Potatoes: Season with salt and pepper, tasting and adjusting as needed.
6. Serve: Spoon into a serving dish and enjoy immediately. Optional: top with more butter or fresh herbs.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Creme Fraiche Mashed Potatoes Recipe (With Butter)
These crème fraîche mashed potatoes are creamy, tangy, and full of flavor. Yukon Golds, melted butter, and warm milk create a silky base, while crème fraîche adds an irresistible richness.
Equipment
- Large pot
- Potato masher or ricer
- Colander
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into chunks
- 1 tablespoon kosher salt for boiling water
- ½ cup crème fraîche
- ½ cup whole milk warmed
- 4 tablespoons unsalted butter melted
- 1 ½ teaspoons kosher salt for seasoning
- ½ teaspoon freshly ground black pepper
Instructions
Boil the Potatoes:
- In a large pot, add 3 pounds of peeled and chunked Yukon Gold potatoes. Cover with cold water and add 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the Potatoes:
- Drain the potatoes in a colander, allowing them to steam for a minute to remove excess moisture.
Mash the Potatoes:
- Return the drained potatoes to the pot. Mash using a potato masher or ricer until smooth and lump-free.
Add the Crème Fraîche and Butter:
- Stir in ½ cup of crème fraîche, 4 tablespoons of melted unsalted butter, and ½ cup of warmed whole milk. Mix until fully incorporated and creamy.
Season:
- Season with 1 ½ teaspoons of kosher salt and ½ teaspoon of freshly ground black pepper. Taste and adjust seasoning if needed.
Serve:
- Serve immediately, garnished with additional butter or herbs if desired.
Notes
Expert Tips From My Kitchen
Start with Cold WaterAlways begin cooking your potatoes in cold water, not boiling. This ensures they cook evenly from the inside out and prevents the exterior from becoming mushy before the center is done. Season the Water Generously
Add plenty of salt to the cooking water. This seasons the potatoes from within as they boil, making a noticeable difference in the final flavor of your crème fraîche mashed potatoes. Don’t Overcook the Potatoes
Cook just until fork-tender. Overcooking can cause the potatoes to absorb too much water, resulting in a watery or gluey mash. Add Butter First
Mix in the butter before adding milk or crème fraîche. This coats the starches for a creamier, velvety texture and ensures the fat is evenly distributed.
Serving Suggestions
Wine PairingPair with a medium to full-bodied Chardonnay—its buttery notes and bright acidity complement the creamy richness perfectly. A California Chardonnay or white Burgundy works well! Mashed Potato Bar
Serve as the centerpiece of a “Make Your Own Mashed Potato Bar” with toppings like cheeses, crispy bacon, roasted garlic, fresh herbs, and sauces.
Storage and Reheating
StorageStore leftovers in an airtight container in the refrigerator for up to 3 days. Reheating
Warm gently in a pot over medium-low heat, adding a splash of milk or a bit of butter to restore creaminess. Or reheat in the microwave in short intervals, stirring between each.
Nutrition Facts
Serving: 1cupCalories: 292kcalCarbohydrates: 41gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 1772mgPotassium: 1012mgFiber: 5gSugar: 3gVitamin A: 390IUVitamin C: 45mgCalcium: 75mgIron: 2mg
Tried this recipe?Let us know how it was!
Delicious and easy!
These were the best mashed potatoes I’ve ever made. Could not have been a more perfect Christmas side.