This recipe is the result of an obsessive-compulsive quest one Thanksgiving to recreate the lump-less, silky, creamy mashed potatoes served at high-end restaurants. The secret is to use a ricer, aka a food mill, to process the potatoes, and crème fraîche, which has a higher fat content than sour cream. These are truly exceptional as-is, but you can use the recipe as a blank canvas to add roasted garlic, Boursin cheese, wasabi, etc.
Crème Fraîche Mashed Potatoes
Time: 1 hour
Serves 8
4 pounds Idaho Russet potatoes, cut in half lengthwise with skin on
Kosher salt
2 cups heavy cream
1 stick Kerrygold unsalted butter
8 ounces crème fraîche
Freshly ground black pepper
A ricer or food mill
Add the potatoes to a large pot and cover with cold water by 2 inches. Generously season with salt until the water is as salty as the sea. Bring to a boil then reduce heat. Simmer until tender, or until they are easily pierced with a paring knife, about 10 to 15 minutes. Drain and spread on a baking sheet.
When the potatoes are cool enough to handle, but still hot, slip them from their skins (Anthony Bourdain’s brilliant trick). Discard the skins. Let the potatoes remain on the baking sheet until dry, another 5 to 10 minutes.
Meanwhile, heat the cream and butter in a medium saucepan over medium-low heat until the butter has melted.
Pass the potatoes in chunks through the ricer or food mill into a reserved pot. Mix in the warm cream mixture and then the crème fraîche. Don’t be alarmed if it seems too soupy at first — it will eventually thicken to a perfect consistency.
Season with salt and pepper to taste (remember that under-seasoning food is a crime). Serve topped with pepper and more butter, if desired.
