Posted by: marthabernie | November 1, 2013


This is another recipe for Thanksgiving…a nice side dish.  And remember, any root vegetable such as parsnips or turnips, can be used in combination with or in place of the potatoes.


3 pounds Yukon gold potatoes, peeled and quartered

1 cup crème fraiche  (I buy mine at Trader Joe’s)

8 tablespoons unsalted butter

salt and pepper to taste

Boil potatoes in a 6 quart saucepan of salted water until very tender, about 20 minutes.  Drain potatoes and mash with a potato masher, or pass through a food mill or ricer, into a bowl.  Bring crème fraiche and butter to a simmer in a 2 quart saucepan over medium heat.  Pour over potatoes and add salt and pepper; stir to combine.

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