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Herbed Crème Fraîche Mashed Potatoes

Herbed Crème Fraîche Mashed Potatoes
Serves 4
The classic mashed potato recipe you know and love, made with decadent crème fraîche and swirls of deliciously cultured butter.
  1. 2 1/5 pounds of russet potatoes
  2. 2 oz Vermont Creamery cultured butter, unsalted
  3. 8 oz Vermont Creamery crème fraîche
  4. 1 1/2 teaspoon salt
  5. 1 teaspoon pepper
  6. 2 tablespoons fresh chives, chopped
  1. ►Peel and chop potatoes into large and even 1-inch pieces. Place in a large pot and cover with water.
  2. ►Cook over high heat until the water comes to a boil, then reduce heat to medium low and simmer until the potatoes are cooked through, about 10-15 minutes.
  3. ►Drain the potatoes and transfer back into the pot. To this, add in the cultured butter, and mash the potatoes with a potato masher until smooth.
  4. ►Spoon in the crème fraiche, salt, and pepper and stir to combine. Taste and add more salt and pepper if desired.
  5. ►Gently fold in the chives before serving, reserving a teaspoon to sprinkle on top.
culture: the word on cheese https://culturecheesemag.com/
Photo Credit: Carey Nershi Photography. Sponsored by Vermont Creamery

Vermont Creamery

Vermont Creamery has been making artisanal hand crafted cheeses for over a quarter century. Owners Allison Hooper and Bob Reese started out in a milk house on a goat dairy in Brookfield, Vermont. Quickly they outgrew the converted creamery and in 1989 the team moved to their current location in Websterville, Vermont. Today, Vermont Creamery has over 75 employees and works with 15 family goat farms.

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