Best Mashed Potatoes With Creme Fraiche And Chives Recipes

MASHED POTATOES WITH CREME FRAICHE AND CHIVES

Steps:

• In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
• Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
• Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
• Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
• Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
• Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes.
• Season with salt and pepper and serve!

MASHED POTATOES WITH CREME FRAICHE

Steps:

• Cut the top off garlic head, leaving the cloves exposed, drizzle it with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon of salt and pepper. Wrap garlic in foil and roast for 25 minutes at 450 F.Remove from the oven, unwrap the foil and let the garlic cool.
• Fill a medium pot with water, add 1 teaspoon of salt and add potatoes. Bring to a boil and cook for 15-20 minutes until potatoes are soft.
• Drain and return potatoes to the pot, then squeeze roasted garlic our of skins.Add Creme Fraîche, 4 tbsp butter and using an old-fashioned potato masher, mash the potatoes until desired consistency.
• Transfer the potatoes to a serving bowl, drizzle with 1 tablespoon of melted butter, sprinkle with chopped chives and serve immediately.

CREME FRAICHE MASHED POTATOES

Steps:

• Wash but don't peel the potatoes.
• Place in a large pot of water.
• Boil over medium heat until the potatoes are soft, about 15 minutes, then drain.
• Mash the potatoes then add the butter, creme fraiche, salt and and pepper to taste.

MASHED POTATOES WITH CHIVES

Steps:

• Peel the potatoes and cut them into 2-inch cubes.
• Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
• Meanwhile, heat the milk until it is hot.
• Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.

CRèME FRAîCHE AND CHIVE MASHED POTATOES

Steps:

• Bring 3 quarts water to boil in heavy medium pot. Add 2 tablespoons coarse salt; add potatoes. Cook until potatoes are tender, about 18 minutes. Drain. Press potatoes through ricer into large bowl. Cover bowl with clean towel to keep warm.
• Heat milk, crème fraîche, and butter in saucepan over medium heat, just until bubbles begin to form at edge, stirring until butter melts. Gradually mix hot milk mixture into potatoes. Fold in chives. Season with coarse salt and pepper. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature. Reheat in microwave-safe bowl.
• Available at most supermarkets and at specialty foods stores.