Recipe information
Yield
6 Servings
Ingredients
3
1/2 pounds russet potatoes, peeled, quartered
2
/3 cup crème fraîche or sour cream
1
/4 cup (1/2 stick) unsalted butter
Need to make a substitution?
Preparation
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. DO AHEAD Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.