Photo: Farideh Sadeghin
The key to fluffy, creamy potatoes is to combine the ingredients while warm.
Serves 6 to 8
2 1/2 pounds Yukon gold potatoes, peeled and quartered
1 1/2 tablespoons salt
1 cup crème fraiche
8 tablespoons (1 stick) unsalted butter
Salt and freshly ground black pepper, to taste
Place potatoes in a pot and cover with water, add salt under cold. Place in a medium saucepan with salt. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes, drain in a colander. While potatoes are still warm, mash with a fork, in a food mill, or gently in a food processor.
In a medium saucepan, gently warm crème fraiche and butter. Fold warm crème fraiche mixture into potatoes, add salt and pepper to taste and serve immediately.