I’ve had a long time love affair with potatoes, in fact when I was a young girl my grandmother nicknamed me “Spuds”. I’m serious. Just ask my Memah, it’s true!
I love potatoes fried, scalloped, roasted, baked, and mashed! And have I expressed my love for crème fraîche here yet? Well please allow me to. Crème fraîche is like non-sour sour cream or unsweetened whipped cream or the combination of non-sour sour cream and unsweetened whipped cream or something like that and it’s a totally divine invention by the French that you can use in both savory and sweet dishes. I love it!
This week we’ve all got Thanksgiving on our minds so I thought it timely to share my mashed potatoes recipe because it combines butter, roasted garlic, half & half and crème fraîche and truly you can’t go wrong with that combination! Whenever I make this my yoga pants say “bring it” but my jeans beg to differ. Beware, this ain’t low calorie! But hey, who cares about things like waistlines when it’s Thanksgiving!
Ingredients for 8 servings:
7 large russet potatoes
8-10 cloves of roasted garlic*
3-4 tbsp olive oil
1 cup half & half
1 tsp salt (or ½ tsp if you’re sensitive)
1 stick (or ½ cup butter) at room temperature
7 oz. crème fraîche
First things first, you need to roast yerself some garlic! Open up your windows because in a few minutes your kitchen will smell grrrrrreat! But stinky. *To roast garlic, cut the tops off of two heads of garlic (I roast extra and store them in the fridge for the future).
Tuck them into aluminum foil cases and drizzle olive oil over each one. Roast in the oven on a cookie sheet at 400° for 35 to 40 minutes.
Once the garlic is roasted, remove 8-10 cloves (I like about 1 ½ cloves per tater) from the head and squeeze the cloves into a small food processer.
Spoon in 7 oz. of crème fraîche. (You can find this ingredient next to the specialty cheeses and not the sour cream or whipped cream – go figure. Just ask your grocer to point it out to you, in my state it’s stored next to the fancy cheeses).
Blend the two together until they form a divine concoction!
Now peel and quarter 7 large russet potatoes.
Bring them to a boil in water and cook them for 15 minutes or until soft. Drain them and add that full stick of butter and 1 cup of half & half. Oh yeah! Mash ‘em up together with the salt and a potato masher and then the best part! Add the roasted garlic + crème fraîche mixture and bam! You get amazing mashed taters!
If ya like yours extra creamy, use a handheld mixer to make them extra smooth!
Serve ‘em hot and enjoy! Feel free to add extra pats of butter.
Tell me you serve mashed potatoes with your Thanksgiving turkey! I promise you’ll love these – that is, if you dedicate your taste buds to the pursuit of divinity. :)
Handy printable recipe here.