Mashed Potatoes With Creme Fraiche

A side dish that goes with everything. These Mashed Potatoes With Creme Fraiche And Roasted Garlic are creamy and so flavorful. Add this recipe to your cookbook; it will become your favorite mashed potato recipe!

Mashed Potatoes With Roasted Garlic

Say yes to easy-peasy, creamy-dreamy mashed potatoes with roasted garlic roasted.

I imagine having This kind of dish with my reader's favorite Mustard Chicken, saucy Chicken Paprikash or that Thanksgiving turkey you're making each year.

This is also the kind of mashed potatoes you scrape out the last bits from the pot before throwing the pot into the dishwasher. Because the more you have that creamy, flavorful goodness on your plate, the better.

Every nation has its mashed potato recipe. In Ukraine, we make it super simple to mash boiled potatoes with some butter and potato cooking water. Easy and delicious.

The recipe that I'm sharing with you today has a French twist.

Why?

I'm using Creme Fraîche, an ingredient found in many French dishes. You can find Creme Fraîche in almost any grocery store in the dairy aisle.

What Are The Substitutes For Creme Fraîche?

If you don't have Creme Fraîche, here's a little trick that I personally use quite often.

Mix heavy cream and sour cream in equal proportions. A quick "cheat" version of Creme Fraîche is ready.

How To Make Mashed Potatoes With Garlic

1. Roast garlic

Cut the top off the garlic head, leaving the cloves exposed, drizzle it with 1 teaspoon of olive oil, and sprinkle with salt and pepper. Wrap garlic in foil and roast for 25 minutes at 450 F.

Remove from the oven, unwrap the foil, and let the garlic cool.

2. Cook the potatoes

Fill a medium pot with water, add 1 teaspoon of salt and add peeled and cubed potatoes. Bring to a boil and cook for 15-20 minutes until potatoes are soft.

For this recipe, I used gold potatoes, but you can use red potatoes as well.

3. Combine the ingredients

Drain and return potatoes to the pot, then squeeze roasted garlic our of skins.

Add Creme Fraîche and butter, and using an old-fashioned potato masher, mash the potatoes until desired consistency.

Drizzle potatoes with 1 tablespoon of melted butter, sprinkle with chopped chives, and serve immediately. So flavorful and yummy!

Can You Make Mashed Potatoes Ahead Of Time And Reheat?

Absolutely. Make the potatoes the day before and store them in the fridge. Thirty minutes before serving, transfer mashed potatoes in the baking dish in an even layer.

Add about ⅓ cup of liquid like cream or half and half to rehydrate the potatoes, loosely cover baking dish with a foil and bake at 350 F for about 30 minutes.

If you have food thermometer, check the temperature of the potatoes. For safety reasons, it should be 165 F.

Things To Serve With Mashed Potatoes

• Mustard Chicken Meatballs - this recipe makes a big batch of meatballs, so you can enjoy them few days in a row.
• Chicken With Parmesan Mustard Sauce - one of my favorite 30-minute chicken recipes. Plus you can use the leftovers of Creme Fraiche;
• French Steak Chateaubriand - French classic that requires minimal ingredients;
• Pork Tenderloin With Peach Sauce - simple recipe with an incredibly delicious sauce;
• Garlic Mussels With Sour Cream Sauce - easy 15-minute recipe for shelled mussels.
• Cod Piccata - you have to try that creamy caper sauce!

If you're looking for a quick overview of the recipe, please check my Creme Fraiche Mashed Potatoes web-story.

If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

Recipe