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Stuart O’Keeffe’s Creamy Mashed Potatoes with Creme Fraiche

Stuart O’Keeffe’s Creamy Mashed Potatoes with Creme Fraiche

  • 4 quarts water
  • 3 tablespoons kosher salt
  • 3 lbs yukon gold potatoes, peeled and cubed (3/4 cup whole milk)
  • 1/2 cup creme fraiche
  • 3 tablespoons unsalted butter
  • 4 tablespoons chopped chives
  • Potato ricer


  1. Bring water to a boil with the potatoes already in the saucepan.
  1. Cook potatoes for about 20 minutes.
  1. Drain and place potatoes into a potato ricer and pass through into a regular heatproof glass bowl.
  1. In a saucepan, heat milk, creme fraiche and butter until bubbles start to form.
  1. Mix the hot mixture with the potatoes and blend well with a stand mixer or hand mixer until potatoes are super creamy, add in chives and mix for about 3-4 minutes.
  1. Season with salt and pepper and of course TASTE!!!
  1. Place in a heat proof dish and cover with foil until ready for use. Reheat in oven at 200°F if necessary for 10 minutes.

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