Creme Fraiche Mashed Potatoes

By JJCR

Ingredients

• 1 cup, plus 2 tbsp. heavy cream
• 3/4 cup sour cream
• 2 lbs. small red potatoes
• 1 tsp. salt
• One 8 oz. package cream cheese, at room temperature
• 2 tsp. roasted garlic (from a jar or homemade)
• 1 tsp. The Lady's House Seasoning
• 1 tsp. The Lady's Seasoned Salt
• 4 tbsp. butter, slivered
• 1/4 cup sliced green onions
• 1 tbsp. chopped fresh chives

Preparation

Step 1

Prepare the creme fraiche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours, or until thick. Stir well and refrigerate for at least 4 hours. Creme fraiche will keep for up to 2 weeks.

Put the potatoes in a pot and cover with cold water. Add the salt and bring to a boil. Cook until the potatoes are tender, 20-25 minutes, drain. Preheat the oven to 350 degrees. With an electric mixer, beat the potatoes with the cream cheese, the remaining 1/4 cup sour cream and the 2 tbsp. of heavy cream, the garlic, House Seasoning and Seasoned Salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2 qt. round casserole. Spoon the creme fraiche on top and sprinkle with chives. Bake until the potatoes are hot, 20 to 30 minutes.

THE LADY & SONS

PAULA DEEN'S KITCHEN CLASSICS