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Very Fine Mashed Potatoes

The smoothest of mashed potatoes are made with the help of a potato ricer and creme fraiche.

  • Servings: 12

Source: Martha Stewart Living, November 2006


  • 5 pounds Yukon gold potatoes, peeled and quartered, or halved if small
  • 2 cloves garlic
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 6 tablespoons unsalted butter
  • 7 ounces creme fraiche
  • Freshly ground pepper


  1. Put potatoes and garlic into a large stockpot; cover with cold water. Add 1 tablespoon salt. Bring to a boil; cook until tender, about 10 minutes. Drain. Press through a potato ricer or a food mill into a large bowl, and cover.

  2. Meanwhile, stir milk, cream, butter, and 1 tablespoon salt in a small saucepan. Heat over medium heat until steaming but not boiling. Stir in creme fraiche. Stir into potatoes until just combined; season with pepper. Using a large whisk, whip potatoes until fluffy, 3 to 5 minutes; season with salt.


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