• Chive & Crème Fraîche Mashed Potatoes


Irresistibly Creamy Mashed Potatoes

By Andrew Zimmern

Crème fraîche adds a creamy taste and consistency to these classic mashed potatoes.

Chive & Crème Fraîche Mashed Potatoes

Servings: 8

Total: 30 minutes


  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 8 ounces soft room temperature butter
  • 4 ounces crème fraîche, or more to taste
  • 1/4 cup minced chives
  • Sea Salt
  • Ground white pepper


Peel and quarter the potatoes.

Bring several quarts water to a strong boil over high heat. Salt the water generously and add potatoes. Cook until fork tender, about 15 minutes.

Drain the potatoes and put through a ricer or simply mash in a large bowl.

Stir in the butter, crème fraîche and chives. Season with sea salt and ground white pepper. Serve immediately or cool and reheat slowly on stovetop or in a 225-degree oven.

Photograph by Madeleine Hill.

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