Creamy Mashed Potatoes
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
- 1/4cup creme fraiche
- 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.
- 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 34 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.)