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Smashed Potatoes with Horseradish Crème Fraîche

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.


  • 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


  • 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.


Rate or Review

Reviews (5 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.

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