Everyone needs a go-to mashed potato recipe to whip out whenever the occasion calls for it. This recipe for creme fraiche mashed potatoes is my go-to! Sometimes I adjust it a little by adding roasted garlic or horseradish or different herbs, but the base recipe always stays the same.
These mashed potatoes only require 5 ingredients, but they’ll be a showstopper whenever you serve them.
Table of Contents
What is Creme Fraiche?
You may also be wondering what creme fraiche is and how it differs from sour cream. Creme fraiche is basically the French equivalent of sour cream but it’s richer, has more milk fat and has no additives or thickeners the way that sour cream does.
It’s luscious with a slight tangy flavor (much less pronounced than the tang of sour cream) and just makes the most dreamy mashed potatoes. My favorite brand is Bellwether Farms and you can find it easily at most well-stocked grocery stores including Whole Foods, Trader Joe’s, HEB, Central Market, etc.
Helpful Cooking Tools
Key Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- Yukon gold potatoes – the elite potato for mashed potatoes!
- Creme fraiche
- Heavy Cream
- Salted Cultured Butter
- Minced Chives
Make Creme Fraiche Mashed Potatoes in Just 3 Steps!
- Boil the potatoes. It may seem counter-intuitive, but to avoid lumpy mashed potatoes I like to make sure the potatoes are thoroughly tender and easily break apart. It’s really hard to over-boil potatoes, but tough and undercooked potatoes are terrible to try to mash.
- Drain and lightly mash the potatoes. I like to drain the potatoes super quickly and then return them to the pot they were boiled in so that they stay hot. Then, add the butter and lightly mash the potatoes to get them started.
- Add the creme fraiche. Add in the creme fraiche and keep mashing until the potatoes are smooth. Don’t overmix them because they will get tough and gluey. Add in a little heavy cream if you want them even smoother.
The Best Methods for Mashing Potatoes
There are obviously a lot of methods for mashing potatoes and a potato rice, hand mixer, and hand masher are the most common. So which is the best method?
Potato Ricer
A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy. Built like a big garlic press, it works by pushing cooked potatoes (one or two at a time) through a perforated grate, creating stringy, broken-down potato bits without releasing a ton of starch.
That being said, this is a tedious and messy process that can feel like a lot when you’re in the process of making a large feast for Thanksgiving or a dinner party. Potato ricers are best for making small batches of mashed potatoes.
Hand Mixer
This is hands-down my favorite method for mashing potatoes! This may be controversial, but it’s the way my grandma and mom did it, and it’s the way I do it. Potatoes made this way are light and fluffy with a few lumps (I don’t mind texture!), and they come together very quickly.
Because you can use your hand mixer with any size bowl, it’s an easy way to make a very big batch at once. Plus, it’s super easy clean up! Take care not to overmix and you’re golden.
Potato Hand Masher
If you love a rustic-style mashed potato, then a potato masher may be for you! A hand masher gets things done quick and dirty. If you’re looking for mashed potatoes with lots of texture, a hand masher is the way to go.
How to keep Mashed Potatoes from turning Gluey
The key is to make sure you add the ingredients to the potatoes while they are very warm and to serve immediately so you don’t end up with gluey potatoes. Mashed potatoes should always be the absolute last thing you make so they are being served immediately before dinner starts.
You should also make sure your ingredients are warm (heavy cream) or room temperature (butter/creme fraiche) before adding them to your potatoes so they don’t cool the potatoes down.
You can cube the potatoes and keep them in water ahead of time (just don’t add the salt) and then start simmering them when space on the stove frees up.
More Mashed Potato Recipes to Try
Sour Cream & Onion Mashed Potatoes
Horseradish Mashed Potatoes
Roasted Garlic Mashed Potatoes
Bacon & Caramelized Onion Mashed Potatoes
Herby Mascarpone Mashed Potatoes
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Easy Creme Fraiche Mashed Potatoes
Ingredients
- 3 lbs yukon gold potatoes peeled or unpeeled and cubed
- 4 oz (1 stick) salted butter, diced
- 8 oz creme fraiche, at room temperature
- 3 tablesoons minced chives
- kosher salt + pepper to taste
- 1/4 cup heavy cream, if needed
Instructions
- Place the cubed potatoes in a medium pot with 1 teaspoon of salt and cover with cold water. Bring to a simmer over medium heat and simmer until potatoes are fork tender.
- Drain the potatoes in a colander and return the potatoes to the pot they were boiled in. Add the butter to the pot with the potatoes. Using a potato masher or hand mixer (I use a hand mixer), gently mash the potatoes.
- Add the crème fraîche to the pot and mix until mostly smooth. Add the chives and stir to combine. Taste before adding salt and pepper and add to your taste preference. If the potatoes are too thick, add a bit of heavy cream until they're your desired texture. Serve immediately.
Notes
Nutrition
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Rate & Review This Recipe
[…] mashed potatoes person and that’s okay! My favorite ever creme fraiche mashed potatoes recipe can be found here. Roast the turkey with or without the potatoes, it’s your show! But I personally love a […]
let me tell you… this recipe is the JAM!!! I’m making this for Thanksgiving this year, and my friends WILL be impressed … do a practice run, I’m a believer!
Respectfully, if you’re not really a dairy person I would not try these mashed potatoes. The creme fraiche made the potatoes very gloopy. I’ve never had that consistency ever, even by mistake. Had to throw out and go back to my routine homemade recipe. Did not care for it.
Alyssa, sorry this was your experience. This is a tried and true recipe for me and it’s definitely a smoother, softer consistency than some mashed potatoes.
I made these tonight with your apple cider braised pork shoulder and holy cow! Incredible! What a pairing! This is not your every day mashed potatoes, as the amount of butter, cream and creme fraiche make this not the most healthy nor the cheapest but definitely my new go-to special mashed potatoes!
So happy you loved them! This is my favorite mashed potato recipe! If you want to make these more economical, I often sub in full-fat sour cream and they’re still so good!
Make them and make them now! These are gonna be my staple for family holidays. Easy and so delicious!
Somptueux
Hello!
I’m making these for 17 people to accompany the beef bourguignon recipe. Should I triple the recipe or make two pots?
Thank you
To be honest, I think two pots would be easier to manage!
Hello! Made these the other day, delish! We have plenty leftover & I was thinking of reheating for Thanksgiving. Is there a good way to reheat them?
Glad you loved them! I typically reheat them on the stove with some extra cream and butter over low heat until warmed through and just really give them a good stir. Hope that helps!