Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Very Fine Mashed Potatoes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 12 The smoothest of mashed potatoes are made with the help of a potato ricer and creme fraiche. Ingredients 5 pounds Yukon gold potatoes, peeled and quartered, or halved if small 2 cloves garlic Coarse salt and freshly ground pepper 1 ½ cups whole milk ¼ cup heavy cream 6 tablespoons unsalted butter 7 ounces creme fraiche Freshly ground pepper Directions 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. 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. Print