Crème Fraîche Mashed Potato
This crème fraîche mashed potato is incredibly creamy and perfectly smooth. The secret is a generous amount of crème fraîche, butter and cream.
Servings: 6 People
Equipment
- Veg Peeler
- Large Saucepan
- Colander
- Potato Masher
- Measuring Jug
Ingredients
- 1½ kg Maris Piper Potatoes
- 100 g Double Cream
- 150 g Crème Fraîche (Room Temperature)
- 50 g Butter (Room Temperature)
Instructions
- Peel the potatoes then chop into 1 inch chunks. Add into a large saucepan then rinse well under cold water.The water should be clear once rinsed.
- Cover the potatoes with fresh cold water then leave to soak for 30 minutes.If you're short on time, just give the potatoes a good wash in cold water and skip the soak!
- Add 2 teaspoons of table salt into the pan of potatoes then set over a medium-high heat. Cover the pan with a lid and bring the water to the boil.
- Once boiling, turn the heat down slightly then simmer until the potatoes are tender. This will take 10-15 minutes. The best way to check this is by poking a potato with a small knife. It should slide in with no resistance.
- Whilst the potatoes are cooking, place the double cream into a heatproof jug then microwave until hot. Alternatively, warm the cream up in a pan, over a low heat.
- Once cooked, drain the potatoes in a colander then leave to steam dry for 2 minutes.
- Next, transfer the drained potatoes back into the pan that they were cooked in then add in the warm cream, creme fraiche and butter. Season with salt & pepper then mash with a potato masher until smooth.Make sure that the pan is dry!
- Give the mash a taste, to check the seasoning then add in more salt & pepper as needed. Transfer the mashed potato to a serving dish then top with a piece of butter and a sprinkle of sea salt & freshly cracked black pepper.
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1. To Cook On An Aga - Cook the potatoes on the boiling plate. Use the simmering plate to warm the cream.
2. Potatoes - I find that Maris Piper potatoes make the best mash but other floury varieties like King Edwards, Russets or all purpose potatoes like Yukon Golds will work too.
3. Dairy - Make sure to let the butter & creme fraiche sit out of the fridge whilst you cook the potatoes, otherwise they'll make the mash cold!
4. Mashing - A handheld potato masher is the best option for mashing! You could also use a potato ricer or a food mill instead.
5. Making Ahead Of Time - Any leftover mashed potato should be left to cool then stored in the fridge and served within 3 days. To reheat, warm the mash up over a medium-low heat until piping hot. Or reheat in a microwave, until piping hot. It's best to add a splash of milk/cream into the mash to prevent it from drying out.
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