Creme Fraiche Mashed Potatoes

By á-174942

Ingredients

• 1 cup heavy cream plus
• 2 tablespoons heavy cream
• 3/4 cup sour cream
• 2 pounds small red potatoes
• 1 teaspoon salt
• 1 package cream cheese - (8 oz) room temperature
• 2 teaspoons roasted garlic
• 1 teaspoon House Seasoning (see recipe)
• 1 teaspoon seasoned salt
• 4 tablespoons unsalted butter
• 1/4 cup sliced green onions
• 1 tablespoon chopped chives

Details

Servings 4

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. Stir well and refrigerate for 4 hours.

Place the potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook potatoes for 20 to 25 minutes, and drain. With an electric mixer, beat the potatoes with the cream cheese, the remaining sour cream, and 2 tablespoons of heavy cream, garlic, house seasoning, and seasoned salt. Stir in the butter and onions.

Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon the creme fraiche on top, and sprinkle with chives. Bake until potatoes are hot, approximately 20 to 30 minutes.

This recipe yields 4 servings.