Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Smashed Potatoes with Horseradish Crème Fraîche

Article Image

Servings: six.

For a twist on classic mashed potatoes, borrow this technique from Chef Goin’s restaurant AOC: Boil tiny fingerling potatoes, crush them slightly, enrich them with butter, and top them with crème fraîche. Here, a little horseradish heats things up, a perfect complement to the slow-roasted prime rib.

Ingredients

  • 3/4 cup crème fraîche
  • 3 Tbs. prepared horseradish, more to taste
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. small fingerling potatoes or baby potatoes, such as baby Yukons or Red Bliss
  • 4 Tbs. unsalted butter
  • 2 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 270
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 45
      Sodium (mg): 610
      Carbohydrates (g): 21
      Fiber (g): 4
      Protein (g): 4

Preparation

  • Combine the crème fraîche and horseradish in a small bowl. Season to taste with salt, pepper, and more horseradish, if you like.
  • Put the potatoes in a medium pot, cover with cold water (by about 2 inches), and add 1 Tbs. salt. Bring to a boil, turn down the heat to medium low, and simmer gently until the potatoes are tender when pierced with a skewer, 15 to 20 minutes. Reserve about 1/4 cup of the water and drain the potatoes.
  • Let the potatoes cool for a moment and then slightly smash them with a wooden spoon just until they crack open. Return the potatoes to the pot over medium heat. Add the butter and 3/4 tsp. salt. Stir to coat the potatoes with the butter. Add a few tablespoons of the reserved potato water to help coat and glaze the potatoes. Stir in the parsley, taste, and adjust the seasoning with salt and pepper.
  • Top each serving with crème fraîche and a sprinkle of pepper.

Make Ahead Tips

After boiling and draining the potatoes, you can hold them for a few hours before finishing them. Reheat them by immersing in boiling water until they’re heated through, about 5 minutes, then proceed with the recipe as directed above.

Reviews

Rate or Review

Reviews

  • User avater
    duckyfufu | 12/26/2009

    So good! I typically substitute yochee (drained yogurt cheese) instead of sour cream, and it worked fine for the horseradish cream. These potatoes were perfect with rib roast.

  • User avater
    aislinn | 03/19/2008

    Excellent and easy. I made this for Christmas with Prime Rib and then again for New Years with Rack of Lamb. It was a hit.My husband always asks me to make it.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks