Food & Wine recipe
Ingredients
Original recipe (1X) yields 12 servings
- 4 pounds russet potatoes (5 large potatoes)
- 1 1/3 cups heavy whipping cream
- 1/2 cup salted cultured butter (such as Vermont Creamery) (4 ounces), plus more for serving
- 8 ounces crème fraîche, at room temperature
- 2 teaspoons kosher salt
- 2 tablespoons chopped fresh chives
Directions
- Preheat oven to 450°F. Pierce each potato a couple of times using a fork. Place potatoes directly on oven rack; bake until completely tender, 50 minutes to 1 hour.
- During last 5 to 10 minutes of potato cooking time, heat cream and butter in a small saucepan on medium-low; cook until butter melts and mixture is very warm, about 5 minutes. Set aside, and keep hot.
- Working with 1 potato at a time while potatoes are still very hot, cut potato in half lengthwise. Hold potato halves using a towel or pot holder, and use a spoon to scoop out flesh into bowl of a stand mixer fitted with the paddle attachment. Repeat process with remaining potatoes. Mash potato flesh using a fork or potato masher until broken into small pieces. Beat on medium-low speed, and gradually increase mixer speed to medium, beating until smooth, about 1 minute.
- Remove bowl from stand mixer. Using a silicone spatula, gradually stir in hot cream mixture; stir in crème fraîche and salt until well combined. Sprinkle with chives, and top with pats of butter just before serving.
About this recipe
Ann Taylor Pittman bakes potatoes to create a fluffy, smooth mashed potato that’s a guaranteed crowd favorite. Baking the potatoes instead of boiling them reduces the water content and keeps them dryer from the start. This helps prevent them from becoming gummy and overworked when they are mashed.
With this technique, Pittman relies on russet potatoes, which are prized for their fluffier, dry texture. She mashes them with a duo of crème fraîche and cultured butter, which add tangy richness that turns this simple side dish into a holiday standout. Best of all, these potatoes reheat like a dream, and can easily be made ahead of time: The mashed potatoes are still wonderfully creamy even after being refrigerated for a few days and reheated in the microwave.
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