The Best Creme Fraiche Mashed Potatoes Recipe (With Butter)
Move over, sour cream! These Creme Fraiche Mashed Potatoes are smooth, and absolutely delicious! The secret to the perfect consistency are the tender potatoes and creamy creme 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. They’re perfect for your Thanksgiving table or as a side to a weeknight dinner.
I love the creaminess and tang that sour cream adds to mashed potatoes. However, creme fraiche is great in this recipe because it doesn’t add such a strong flavor. Using crème fraîche instead of sour cream in mashed potatoes will result in a richer and slightly more luxurious dish. Here’s how the two differ:
- Flavor – Crème fraîche has a milder, less tangy flavor than sour cream. This will make your mashed potatoes taste creamier and slightly sweeter, without the sharper tang that sour cream adds.
- Texture – Crème fraîche is thicker and richer in fat, giving the mashed potatoes a silkier, smoother texture. Sour cream, being lighter and tangier, might make the potatoes slightly less dense.
- Stability – Crème fraîche is less likely to curdle when heated than sour cream, which means it can be incorporated into the mashed potatoes at higher temperatures without concern.
Overall, if you want a richer, creamier mashed potato with a more subtle flavor, go with crème fraîche. If you prefer a bit of tanginess, stick with sour cream.
Why You’ll Love This Recipe
- They’re foolproof. This recipe is simple enough to make if you are a beginning to making mashed potatoes, but still tastes delicious!
- They’re a little different. I love the slight subtle flavor from the decadent crème fraiche! It adds a little something extra to the mashed potatoes without being overpowering.
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.You can let the butter soften slightly before adding it to the hot potatoes for easier incorporation.
- Crème Fraîche – Créme fraîche adds a subtle tang and creaminess, making the mashed potatoes more flavorful and less heavy. It’s typically found near the sour cream in the dairy section of your grocery store. If unavailable, substitute with sour cream or a mixture of sour cream and heavy cream.
- Milk – Milk helps achieve the perfect creamy consistency without making the potatoes overly rich. For a richer texture, use whole milk, or opt for 2% milk for a lighter dish. You may warm the milk slightly before adding it to keep the potatoes hot and easy to mix.
Substitutions and Additions
- Use Different Potatoes – For a fluffier texture, swap Yukon Gold potatoes with Russet Potatoes.. They have a higher starch content, which results in a lighter, airy mash. Use red potatoes if you prefer a more rustic mash with a slightly firmer texture. You can even leave the skins on for added texture and nutrients.
- 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 sauteed 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
Prepare the Potatoes:
Peel 3 lbs of Yukon gold potatoes and cut them into 1-inch pieces using a chef’s knife. Try to keep the pieces uniform for even cooking.
Cook the Potatoes:
Place potatoes in a large stock pot. Add enough water to cover the potatoes completely, plus about two inches more. Season the large pot of water with a generous pinch of salt.
Cover the pot with a lid and bring the water to a boil over high heat. Once boiling, remove the lid, reduce the heat to medium-low, and let the potatoes simmer gently for about 10-12 minutes, or until fork-tender.
Drain the Potatoes:
Carefully drain the cooked potatoes by pouring them into a colander in the sink. Let them sit for a minute to drain any excess water, then return the drained potatoes to the empty pot.
Mash the Potatoes:
Using a potato masher or potato ricer (you can also use a food mill), mash the potatoes directly in the pot. For chunkier mashed potatoes, stop mashing once they’re mostly broken down but still have some lumps. For smoother potatoes, continue mashing until no lumps remain.
Add the Butter:
Cut 1 stick (½ cup) of unsalted butter into small pieces and add it to the warm mashed potatoes. Stir gently until the butter is fully melted and incorporated.
Mix in the Crème Fraîche and Milk:
Pour in 1 cup of milk and add ¾ cup of crème fraîche to the potatoes.
Mix until smooth and creamy. Be careful not to overmix, as this can make the potatoes gummy.
Season the Potatoes:
Add 2 tablespoons of salt and 1 tablespoon of fresh cracked pepper to the mashed potatoes. Stir well and taste. Adjust seasoning with more salt or pepper if needed.
Serve:
Transfer the mashed potatoes to a serving bowl and serve immediately. Optional: Add a small pat of butter on top or garnish with fresh herbs like chives or parsley.
Tips and Notes
- Start with Cold Water – Always start cooking your potatoes in cold water, not boiling. This ensures the potatoes cook evenly from the inside out, preventing the exterior from becoming mushy before the center is fully cooked.
- Season the Water Generously – Add a generous amount of salt to the cooking water. This is your chance to season the potatoes from within, as they absorb the salt while boiling. Properly seasoned water makes a noticeable difference in the final flavor of the creme fraiche mashed potatoes.
- Don’t Overcook the Potatoes – Cook the potatoes just until they are fork-tender. Overcooked potatoes can absorb too much water, leading to a watery or gluey texture when mashed.
- Add Butter First – Stir in the butter before adding milk or crème fraîche. This helps coat the potato starches, resulting in a creamier, more velvety texture. It also ensures that the fat is evenly distributed throughout the potatoes.
Serving Suggestions
- Wine Pairing – Pair this dish with a medium to full-bodied Chardonnay, whose buttery notes and bright acidity perfectly complement the creamy richness of the mashed potatoes. A California Chardonnay or a white Burgundy would be ideal choices.
- Thanksgiving Sides – For a well-rounded Thanksgiving Day, serve these creamy mashed potatoes with Maple Balsamic Brussels Sprouts for a sweet and tangy veggie dish. For a touch of indulgence, try Truffle Lobster Mac and Cheese—the perfect blend of luxury and comfort. And don’t forget to add a bit of Southern flair with Sweet Potato Cornbread, a sweet and savory twist on a classic side.
- Mashed Potato Bar – Set up a “Make Your Own Mashed Potato Bar” by offering a large bowl of warm Crème Fraîche Mashed Potatoes with a variety of toppings like cheeses, crispy bacon, roasted garlic, fresh herbs, and sauces.
Storage and Reheating Instructions
- Storage – Transfer any leftover mashed potatoes to an airtight container and refrigerate for up to 3 days.
- Reheating – To reheat, place the mashed potatoes in a pot over medium-low heat, stirring occasionally until warmed through. Add a splash of milk or a bit of butter to restore creaminess if needed. Alternatively, reheat in the microwave in short intervals, stirring between each to ensure even heating.
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)
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.