Mashed Potatoes
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 3 lbs potatoes
  • 1 cup butter
  • ½ cup crème fraîche (Mexican crema, sour cream or cream cheese would also work)
  • 2 cloves garlic, minced
  1. Wash and roughly peel the potatoes. Cut into large (2-3 inch) chunks. Place in a bowl of cold water for a few minutes to let some of the starch come out. Drain the water and place potatoes in another pot of cold water on the stove top and bring to a boil. Cook until potatoes are soft and can be poked all the way through with a fork. Drain.
  2. In another large pot, melt the butter. Add the garlic and sauté.
  3. Add the potatoes once they are ready and mash with a potato masher or submersible blender. Add the crème fraîche.
  4. Stir until thoroughly mixed. Taste and add salt if desired (I found that the butter I used had plenty already).
  5. Serve warm. Leftovers can be refrigerated or frozen (with crème fraîche -- I can't vouch for how other creams will freeze).
Recipe by Wolff's Apple House at