Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too.
When it comes to team creamy or team chunky, I am always for team creamy! Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too. If mashed potatoes are one of your favorites try my Savory Mashed Sweet Potatoes they will be the talk of the table.
Creme Fraiche Mashed Potatoes
I don't believe you need any fancy equipment to make ultra creamy mashed potatoes, but the addition of creme fraiche does make all the difference. Creme fraiche is a style of French cream that is tangy and decadent.
The creme fraiche is heated with milk and butter and when added to the cooked potatoes, creates the most comforting and creamy mashed potatoes.
Can't find Creme Fraiche?
I would happily suggest using standard sour cream in place of creme fraiche or a combination of sour cream and mascarpone to achieve the desired tang and texture.
Take the Time to Roast the Garlic
The other must in this simple mashed potatoes recipe, is the roasted garlic. Make the roasted garlic ahead of time so it's ready once the potatoes are done cooking. I do this often and add to a slew of recipes, such as baba ghanoush and to roasted garlic latkes.
Cut the garlic bulbs in half and drizzle with a bit of olive oil. The wrap then in foil and toast in the oven until fragrant and cloves are soft. Once they are done roasting, the garlic will be very hot, so let it cool and then squeeze out the softened cloves into the mashed potatoes.
What to Serve with Roasted Garlic Mashed Potatoes
- Spatchcock Chicken with Lemon Herb Butter
- Roast Turkey with Citrus and Herbs
- Roasted Brussels Sprouts with Lemon Zest
- Braised Short Ribs
- Veal Osso Buco with Gremolata
Creme Fraiche Mashed Potatoes with Roasted Garlic
- 2 whole garlic heads cut in half and keeping the root end in tact
- 5 russet potatoes peeled and cut into 2 inch cubes
- 1 teaspoon of Kosher salt divided
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 4 ounces creme fraiche
- Fresh cracked black pepper
- Fresh chives finely chopped for garnish
- Pre-heat oven to 425 degrees Fahrenheit.
- Wrap garlic heads in foil and roast in the oven for about 35-40 minutes. When done, remove from the oven, unwrap and let cool (it will be very hot) and set aside.
- Add prepped potatoes to a pot and fill with cold water and ½ teaspoon salt. Bring to a boil and cook until potatoes are incredibly fork tender, about 20-25 minutes.
- While potatoes are cooking, melt butter in another small pot and pour in milk, creme fraiche, ½ teaspoon of salt and squeeze in the roasted garlic cloves.. Bring to a gentle simmer (not boiling) and give everything a good whisk to break up the garlic, continue cooking just until mixture is warmed through, about 5 minutes.
- Once the potatoes are done, drain water and place potatoes back in the same pot. Mash the potatoes a bit to give them a head start and pour milk in batches and mashing until smooth.
- Ladle potatoes into a serving dish and garnish with black pepper and chopped chives.