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Creme fraiche mashed potatoes on a black plate with a fork.

The Best Creme Fraiche Mashed Potatoes Recipe (With Butter)

Allie Hagerty
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.
5 from 1 rating
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Servings 6 servings

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 Water
Always 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 Pairing
Pair 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

Storage
Store 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
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