I know “best mashed potatoes ever” is a bold claim, but these mashed potatoes really are the silkiest, smoothest and creamiest mashed potatoes ever. Like, lick-the-bowl-clean good. I’ve been making mashed potatoes for years (they’re quite possibly my favorite form of carb) and have learned that there are certain tricks to making mashed potatoes heavenly. And no, my trick is not a pound of butter. First, I like to use a waxier potato like a Yukon Gold rather than Russet. Second, I’ve found that using a potato ricer (or food mill) is a must. It’s the only way to get that ultra-smooth texture. Also, make sure your cream is hot when you add it into the potatoes. Finally, I think just a little tangy creme fraiche cuts through the richness of the cream and butter in a way that is so subtle you probably won’t even notice it. Trust me, you want a big heaping bowl of this on your Thanksgiving table.
Start by peeling your potatoes. Quarter the potatoes and add them to a medium pot of heavily-salted cold water. Bring the water to a boil and then turn down the heat to a gentle simmer. In a small sauce pan, heat (don’t boil) the cream over medium low heat. Once the cream is hot, turn the heat down to low to keep the cream hot.
You can tell the potatoes are done if you can easily pierce the center of the potato with a dull knife. Once they’re done cooking, drain the potatoes and pass them through a potato ricer into a large bowl.
Using a wooden spoon, gently stir about 3/4ths of the cream into the potatoes (but don’t over work the potatoes). Fold the soft butter into the potatoes one tablespoon at a time. Fold in the 3 tablespoons of creme fraiche. The potatoes should be very smooth and silky. Add more cream if your potatoes need it. Remember that as your potatoes sit they will absorb more and more moisture so err on the side adding more liquid to your potatoes. Taste and add salt if needed.
THE BEST MASHED POTATOES EVER
Ingredients:
- 4 yukon gold potatoes (about 2 1/2 pounds)
- 1 cup of heavy cream
- 4 tablespoons of softened butter
- 3 tablespoons of creme fraiche
- sea or kosher salt
Directions:
- Peel the potatoes and cut into quarters.
- Fill a medium-sized pot with cold water. Heavily salt the water and add the potatoes. Turn the heat on high and bring the water to a boil. Lower the heat to a simmer and cook until the potatoes are tender. You can tell the potatoes are done if you can easily pierce the center of the potato with a dull knife.
- In a small sauce pan, heat (don’t boil) the cream over medium low heat. Once the cream is hot, turn the heat down to low to keep the cream hot.
- Strain the potatoes and pass them through a ricer into a large bowl.
- Using a wooden spoon, gently stir about 3/4ths of the cream into the potatoes (but don’t over work the potatoes). Fold the soft butter into the potatoes one tablespoon at a time. Fold in the 3 tablespoons of creme fraiche.
- The potatoes should be very smooth and silky. Add more cream if your potatoes need it. Remember that as your potatoes sit they will absorb more and more moisture so err on the side adding more liquid to your potatoes.
- Taste and add salt if needed.
(images by HonestlyYUM)
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