Creme fraiche mashed potatoes

    40 min

    These mashed potatoes taste luxuriously creamy, but don't have all the fat and calories found in mash made with lots of butter and cream. Use floury potatoes meant for mashing, such as Maris Piper or King Edward. Enjoy!


    Ayrshire, Scotland, UK
    28 people made this

    Serves: 8 

    • 1kg potatoes, peeled and quartered
    • 120ml skimmed milk
    • 120ml half fat creme fraiche
    • 4 tablespoons chopped fresh chives (optional)
    • salt and pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place potatoes in a large pan with enough water to come up 5cm (2 in) from the top. Bring to the boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash.
    2. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the creme fraiche and chives (if using), and season with salt and pepper.

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