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.

Ingredients

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 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

Preparation

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 (4 reviews)

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. !!
justcookin15 | 09/14/2009
These potatoes turned out really creamy. I used a little under a cup of creme fraiche and that was more than enough.
dineindiva | 12/24/2008
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.
atlgal27 | 10/27/2008
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.

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What We're Cooking Now

Name: Ultimate Fluffy Mashed Potatoes
Yield: four to six. servings
Cuisine: American
Ingredients: 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