Mashed Potatoes With Creme Fraiche (The Only Recipe You Need) (2024)

FAQs

Are sour cream and crème fraîche the same? ›

Sour cream may contain thickening agents like gelatin or polysaccharides to create a smooth texture, while creme fraiche's fermentation process naturally produces a thicker texture than sour cream. Plus, sour cream has a tangier taste than creme fraiche, which has a rich and creamy taste.

What can I sub for crème fraîche? sour cream or even parmesan will work well as substitutes here! You can also remove all together and just keep it cream and butter for a more classic mashed potato.

Whole milk and light cream are the two components of half-and-half, so it's not that far off from the real deal. Use half-and-half as a 1:1 substitute for heavy cream. It can work nearly as well for bringing creamy texture and flavor to sauces, soups and stews, mashed potatoes, quiches, and casseroles.

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.

Creme fraiche is a great substitute for cream or sour cream in many recipes. Creme fraiche is also ideal when cooking because it can be heated without the risk of curdling, so it's perfect for making velvety thick sauces. Dishes that use creme fraiche include cakes, dips, sauces, pasta and finger food.

It's truly an everyday kitchen staple and is delightful added to sweet or savory dishes. It's good for baking in cakes, or lightly sweetening and topping slices of pie. Its food BFF may be the potato, but we'd also add a spoonful to soups or stews, pasta, or even in a salad dressing.

You can think of crème fraîche as being somewhere between yogurt and sour cream. It generally has a higher fat content than either, so its flavor is much richer and its texture is much creamier. Good quality crème fraîche is usually less aggressively tangy than sour cream.

Crème fraîche is essentially the European equivalent of sour cream. It's used widely throughout Europe but less commonly in the United States and Canada. Crème fraîche is a dairy product much like sour cream but it has a higher fat content.

Terminology. A literal translation of crème fraîche is "fresh cream." However, in French-speaking countries, crème fraîche may refer to either: (A) the thick fermented product, crème fraîche épaisse or fermentée, or (B) a liquid cream, crème fraîche liquide or fleurette.

What is the best potato for mashing? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

The best Creamy Mashed Potatoes consists of perfectly cooked russet potatoes, melted butter, heavy cream and a touch of tartness like crème fraîche.

This is the most common, and perhaps the simplest way, to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry.

Don't overmix the potatoes! For mashed potatoes that are smooth without being gummy, a potato ricer is your best bet. It gently presses the potato into fine pieces, so all that's left to do is add your liquid and a pat or two of butter.

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.