Servings: four to six.
For the fluffiest result, use a ricer, though these rich potatoes are still delicious made with a hand masher. The crème fraîche adds a nice tang, making a tasty side dish for something hearty and almost sweet–like pot roast. If you can’t find crème fraîche (many supermarkets carry it in the specialty cheese section), use a mix of heavy cream and sour cream.
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Absolutely best mashed potatoes ever. The lemon and creme fraiche make it!!!! Don't skimp on either. Never make anything else. !!
These potatoes turned out really creamy. I used a little under a cup of creme fraiche and that was more than enough.
I was fortunate enough to take a class with Molly Stevens where she made this recipe. I have made my potatoes using this recipe since and they are always fluffy and fantastic.
Definately agree that Russets are the way to go with Mashed Potatoes, however I like mine a little thicker, and would recommend using a full 2 1/4 1bs (4 - 5 potatoes) with the rest of the ingredients.
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