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Ultimate Fluffy Mashed Potatoes

Scott Phillips

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.


  • 1-3/4 to 2 lb. russet potatoes, peeled and cut-into large chunks (1-1/2-to 2-inches)  
  • Kosher salt  
  • 1 cup crème fraîche (or 1/2 cup heavy cream plus 1/2 cup sour cream)
  • 1 tsp. grated lemon zest
  • 2 Tbs. unsalted butter, softened
  • Freshly ground white pepper

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 260
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 60
  • Sodium (mg): 190
  • Carbohydrates (g): 25
  • Fiber (g): 2
  • Protein (g): 4


  • Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 tsp. salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.
  • Meanwhile, heat the crème fraîche (or heavy cream and sour cream) in a small saucepan over low heat, stirring occasionally, until smooth and just hot. Set aside in a warm spot.
  • Drain the potatoes and dump them back into the pan. Dry the potatoes over medium heat, shaking the pan and stirring until the potatoes look floury and leave a light film on the bottom of the pan. If using a ricer, dump the potatoes into a bowl and then rice them back into the pot set over very low heat. If using a hand masher, mash them in the pot until completely smooth.
  • Using a wooden spoon, beat in the lemon zest and butter. Add the crème fraîche in small additions, about 1/4 cup at a time, beating well after each addition. Season with salt and pepper and serve right away.


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Reviews (5 reviews)

  • mmmaguire | 02/26/2022

    Light & fluffy. Very good.

  • momsstuffing | 05/20/2017

    Absolutely best mashed potatoes ever. The lemon and creme fraiche make it!!!! Don't skimp on either. Never make anything else. !!

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