Creamy, buttery and just a little bit indulgent, this mashed potatoes with crème fraîche recipe is the ultimate holiday side dish. The crème fraîche adds a lovely tang that cuts through the richness of turkey and gravy, and the method below gives you fluffy, lump-free mash every time. Serves 6.
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Ingredients
- 1.5 kg floury potatoes, such as Maris Piper or Kerr’s Pinks (or any good mashing/boiling potato variety)
- 160 ml crème fraîche or sour cream
- 60 g butter, diced
- Salt and freshly ground black pepper
Method
1. Peel the potatoes and cut them into 1/2 cm slices. Put them in a large pot of generously salted water and bring to the boil. Simmer until the potatoes are tender, then drain.
2. Return the potatoes to the pot off the heat, cover with a clean tea towel and allow to sit for 5 minutes. This helps dry out the potatoes, giving you a fluffier mash.
3. Mash the potatoes, then add the crème fraîche and butter and beat with a wooden spoon until smooth. Season with salt and pepper to taste.
Frequently Asked Questions
Can I make this mashed potato ahead of time?
Yes. Prepare it as normal, then transfer to an ovenproof dish, cover, and gently reheat in the oven before serving. A splash of extra crème fraîche stirred through helps loosen it back up.
What can I use instead of crème fraîche?
Sour cream works well as a straightforward swap, and it’s already included as an option in the ingredients above. Full-fat natural yoghurt can also be used if you want a lighter option, though the flavour will be slightly less rich.
Why do you let the potatoes sit before mashing?
Letting the drained potatoes sit covered for a few minutes allows excess steam and moisture to escape, which gives you a fluffier, less watery mash.
What’s the best potato for mashing?
Floury varieties like Maris Piper or Kerr’s Pinks give the best texture for mash, as they break down easily and absorb the butter and crème fraîche well.
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- Cider-brined Turkey with Maple Chilli Glaze
- Ice Cream Christmas Pudding
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