Creamy Mashed Potatoes

Creamy Mashed Potatoes

by 8 people

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Makes: 8 servings

Prep: 15 mins

Cook: 25 mins

  • 8 baking potatoes (about 4 1/2 lbs), scrubbed
  • coarse salt and pepper
  • 4 tablespoons unsalted butter
  • 1 cup whole milk or half-and-half, warmed
  • 1/4 cup creme fraiche
  1. In a large pot, add the potatoes and enough water to cover; bring to a boil over medium-high heat. Salt the water generously. Simmer until the potatoes are fork-tender, about 25 minutes.
  2. Drain and peel the potatoes. While the potatoes are still warm, squeeze the flesh through a food mill or ricer into a large bowl, adding the butter halfway through to allow it to melt. Stir in the warmed milk. Fold in the creme fraiche. Season with 3/4 tsp. salt and freshly ground black pepper to taste. (Potatoes can be kept warm in a covered ovenproof bowl in a 325 degrees oven for up to 1 hour.)