Creme Fraiche Mashed Potatoes
- 3 1/2 pounds russet potatoes peeled, quartered
- 2/3 cup crème fraîche or sour cream
- 1/4 cup unsalted butter - (1/2 stick)
- Salt to taste
- Freshly-ground black pepper to taste
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)
This recipe yields 6 servings.