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Smashed Potatoes with Horseradish Crème Fraîche

by Suzanne Goin

read reviews (5)

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. Serves six.

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crème fraîche horseradish fingerling potatoes more more

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

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.

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

From Fine Cooking 82 , pp. 46

December 1, 2006

user reviews

Rate this Recipe

by duckyfufu, 12/26/2009So 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.

by aislinn, 3/19/2008Excellent 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.

by graceWDC, 1/9/2008these are great - and very easy to make. i used sour cream thinned with milk and it worked just as well.

by MountainCook, 12/28/2007I thought this turned out very well. The only mistake I made was that I added the horseradish creme fresh to the dish directly (rather then leaving it on the side for people to add themselves). I served this buffet style and I thought adding it is would be easier given all the dishes. The issue is in the horseradish. Some people like more or less horseradish flavor, so it is nice to allow them to adjust it themselves. It did give the potatoes a nice kick.

by jmajs, 12/6/2007I made this last Christmas and will make it again this year. Prep. was simple. They taste as good as they look. I served them with Prime Rib and they were a nice accompaniment.

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