This Créme Fraîche Mashed Potatoes Recipe just might be the best mashed potatoes you’ve ever tried! If you can’t find créme fraiche at the store or have absolutely no idea what it is, I’ve got an easy sub for you.
Ok let’s be honest. Who doesn’t LOVE soft and tender potatoes mashed with insane amounts of butter, and a little salt?
You might be thinking that you’ve tried mashed potatoes every way possible and there is really nothing more you can do to them to make any better….oh, but there is!
Créme fraîche is one of the most magical creamy dairy-licious products out there. It’s a French-style cream cheese, so you know it’s rich and delicious. It’s very similar to regular cream cheese, but it has the most lovely tang that transforms sauces, and in this case, mashed potatoes. Imagine the flavor combo of cream cheese with the tang of Greek yogurt….ohhhh so good. You can generally find it in the fancy cheese or dairy section of your store.
A substitute for créme fraîche in mashed potatoes
If you can’t find créme fraîche or prefer not to use it, simply sub with cream cheese and a bit of plain Greek yogurt.
Greek yogurt adds an extra tang that mimics créme fraîche I prefer Greek yogurt because it has less moisture than regular yogurt so it won’t make your mashed potatoes soggy.
Tasty side dishes to serve with mashed potatoes
Upside Down Cast Iron Roasted Chicken
Epic Duck Fat Thanksgiving Roasted Turkey
Southern Cornbread Dressing
Make these potatoes in advance
Pro Tip: If you are hosting Thanksgiving or a dinner party, learn a simple trick for How to Keep Mashed Potatoes Warm for up to 4 hours!
To me, nothing is better at making mashed potatoes smooth and creamy quite like a hand mixer. I don’t own a potato ricer because I like a little skin in my mashed potatoes. A hand masher just doesn’t do the trick. Even if you like your potatoes a little chunky, I recommend the hand mixer to really cream most of the mashed potatoes.
More Créme fraîche recipes
Créme fraiche potato salad
Buttery Salmon Pasta with Créme Fraiche, Feta + Olives
Bon Appétit Ya’ll,
Leslie O.
Créme Fraiche Mashed Potatoes
Ingredients
- 4 large russet potatoes
- 8 oz créme fraiche see note below for an easy sub
- 12 Tbsp butter or butter to your taste
- 1 tsp salt or salt to taste
- 2 Tbsp heavy cream
- 4 sprigs fresh sage optional
Instructions
- Peel and dice the potatoes. Keep a bit of the skin on if you like rustic mashed potatoes.
- Add the potatoes to a large pot of cold salted water. Bring to a boil, and simmer uncovered until the potatoes are fork tender. Drain the potatoes in a colander.
- In a large bowl, add butter, créme fraiche, heavy cream, and salt to the potatoes and mix with a hand mixer until creamy. Adjust the salt to taste. If you like extra butter, I won't judge you 🙂
Optional crispy fresh sage on top
- If you want to add some extra flavor on top, heat a small skillet over medium heat with a drizzle of olive oil. When the pan is heated, add the the fresh sage leaves and fry until they just start to turn a darker green about 30-45 seconds (depending on how hot your pan is). Remove from the pan and place on a plate to drain. They will be crispy so you can break them apart with your fingers once they have cooled.
Notes
Great taste! Mine turned out a little bit in the thin side but my potatoes may have been too small. Will definitely make these again.
I’m so glad you enjoyed it!