Skip to main content
Epicurious
Cookbooks

Crème Fraîche Mashed Potatoes

Recipe information

  • Yield

    serves 8

Ingredients

1 cup, plus 2 tablespoons heavy cream
3/4 cup sour cream
2 pounds small red potatoes
1 teaspoon salt
One 8-ounce package cream cheese, at room temperature
2 teaspoons roasted garlic (from a jar, or homemade)
1 teaspoon The Lady’s House Seasoning
1 teaspoon The Lady’s Seasoned Salt
4 tablespoons butter, slivered
1/4 cup sliced green onions
1 tablespoon chopped fresh chives

Preparation

  1. Step 1

    Prepare the créme fraîche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours, or until thick. Stir well and refrigerate for at least 4 hours. Créme fraîche will keep for up to 2 weeks.

    Step 2

    Put the potatoes in a pot and cover with cold water. Add the salt and bring to a boil. Cook until the potatoes are tender, 20 to 25 minutes; drain. Preheat the oven to 350 degrees. With an electric mixer, beat the potatoes with the cream cheese, the remaining 1/4 cup sour cream, and the 2 tablespoons of heavy cream, the garlic, House Seasoning, and Seasoned Salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole. Spoon the créme fraîche on top and sprinkle with chives. Bake until the potatoes are hot, 20 to 30 minutes.

The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
TagsSouthernAmericanGarlicRoot VegetableVegetableCream CheeseCheeseDairySour CreamSideDinnerGluten FreeNut FreeVegetarianOven BakeElectric MixerCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.