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Creme Fraiche Mashed Potatoes
This simple to make recipe is a delicious
accompaniment to any chicken or fish meal. Creme
Fraiche adds a nice creamy texture to the potatoes. This is not a low
calorie recipe!Serves 6
Make Ahead Note:
Make your creme fraiche the night before. You can also purchase it but the homemade
version is much more economical and equally tasty.
i n g r e d i e n t s
7 medium russet potatoes
4 tablespoons butter
1 cup creme fraiche (see recipe on side panel of this page)
1/4 teaspoon ground white pepper
d i r e c t i o n s
Peel potatoes and place in a large pot of water. Boil over medium
heat until the potatoes are soft then drain. Mash the potatoes
then add the butter, creme fraiche and pepper |
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Creme Fraiche
The French Creme Fraiche and has the flavor of a buttery rich and slightly tart sour
cream. To make your own, place 1 cup whipping cream in a small saucepan on low and
heat just until it is barely warmed. Do not overheat or your creme fraiche won't
thicken. Transfer the cream to a glass container and add two tablespoons buttermilk.
Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very
thick. Stir well before covering and refrigerate up to 10 days. |
