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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?