Mashed Potatoes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 lbs potatoes
- 1 cup butter
- 1/2 cup crème fraîche (Mexican crema, sour cream or cream cheese would also work)
- 2 cloves garlic, minced
Instructions
- 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.
- In another large pot, melt the butter. Add the garlic and sauté.
- Add the potatoes once they are ready and mash with a potato masher or submersible blender. Add the crème fraîche.
- Stir until thoroughly mixed. Taste and add salt if desired (I found that the butter I used had plenty already).
- Serve warm. Leftovers can be refrigerated or frozen (with crème fraîche — I can’t vouch for how other creams will freeze).
Find it online: https://wolffsapplehouse.com/simplifying-thanksgiving-meal-prep/