Rich and creamy, this creme fraiche mashed potatoes recipe comes together so easily with only a handful of ingredients! It’s the perfect side dish that goes with everything and is great not just for a weeknight meal but also for holidays.

Overhead view of a pot of creme fraiche mashed potatoes topped with butter and chives.

Why You’ll Love This Recipe

It’s very easy to make. Mashed potatoes is one of my favorite side dishes as it’s so easy to whip up!
It’s very easy to customize! The flavors of this mashed potatoes with creme fraiche are not very overpowering, so you can do so many add-ins! Add some roasted garlic, bacon, fresh herbs, caramelized onions, cheese, and more!
It goes with everything! From Thanksgiving turkey to roasted chicken to Instant Pot chicken, you can serve this with everything.

Ingredients You’ll Need

Ingredients needed to make creme fraiche mashed potatoes.

potatoes — use your favorite potatoes! I’m using russet potatoes, but I also like to use a mixture of starchy russet potatoes and creamy Yukon gold potatoes for a change of texture. Plus, during the holiday season, you might have to get a variety thanks to low stock. Avoid waxy potatoes (like white potatoes and red potatoes), as they’ll be gummy when mashed.
salt & pepper — you’ll want to cook the potatoes in salted water, but also add salt and pepper to the mashed potatoes afterward.
butter — I use unsalted to keep the mashed potatoes as I’m adding salt. However, you can use salted butter for an extra hint of salty flavor.
heavy cream — heavy cream will make for the creamiest mashed potatoes. While you can use half and half or whole milk, I recommend sticking to heavy cream for the creamiest mashed potatoes.
crème fraîche — crème fraîche has a rich, tangy, and slightly nutty flavor that is also slight sweetness and an almost buttery aftertaste. It is similar to sour cream, but its flavor is more subtle and less sharp. It is also richer than sour cream due to its higher fat content. Can’t find creme fraiche? Try my sour cream mashed potatoes or caramelized onion mashed potatoes instead!
chives — I garnish with some chives. It’s up to you if you want to use chives or not.

How to Make Creme Fraiche Mashed Potatoes

Set of two photos showing potatoes in salted water to boil then mashed.

Bring a (covered) pot of salted water with the potatoes to a boil. Once it has reached a boil, slightly uncover the pot and simmer until the potatoes are fork-tender.
Drain the potatoes and add them to a large bowl. Mash with a potato masher (or a potato ricer) until there are no more large chunks.

Set of two photos showing creme fraiche, butter, seasoning added to the mashed potatoes and mixed to combine.

Add the butter, cream, creme fraiche, salt and pepper. Continue to mash until your desired consistency has reached. Use a spatula to finish off the mashed potatoes to make sure everything is evenly distributed. Add additional salt and pepper and top off with chives as desired.

A spoonful of creme fraiche mashed potatoes lifted from the pot.

Recipe Tips and Notes

Boil the potatoes until they’re fork-tender (usually about 15-20 minutes, depending on size). Overcooking can make them waterlogged and mushy.
Season with additional salt, pepper, garlic powder, and onion powder if desired.
Make sure to boil the potatoes in cold water from the start, and not add potatoes to the boiled water. This ensures the potatoes cook evenly.
I usually let my potatoes sit in a colander for a couple of minutes to ensure they are fully drained and dry before I mash them. This will help keep the mashed potatoes from being watery.
I add around 1-2 tablespoons of salt to the water when cooking the potatoes.
Mashed potatoes are best served right away while they’re hot and fluffy, but you can keep them warm in a covered bowl over a pot of simmering water (double boiler-style) or covered with foil in a warm oven.
Overworking mashed potatoes can release too much starch and give them a glue-like texture. Mash the potatoes just until smooth and creamy, and if needed, fold in extra butter or cream to reach your desired consistency.

A plate with chicken, stuffing, and creme fraiche mashed potatoes topped with chives.

Make Ahead Tips

Meal prep: once cooled, store the creamy creme fraiche mashed potatoes in an airtight container for up to 4 days in the fridge.
Reheat: reheat the mashed potatoes in the microwave or on the stovetop. You can add a few splashes of cream into the saucepan as you stir when reheating to help loosen it up.
Reheat in the oven: You can reheat the mashed potatoes in the oven at 350F, uncovered, with extra cream stirred in and extra butter on top for about an hour. The extra liquid should evaporate and your mashed potatoes will warm up without being dry.

Serving Suggestions

Here are some delicious recipes you can make to pair with this fluffy creme fraiche mashed potatoes:

Creamy Creme Fraiche Mashed Potatoes Recipe

Rich and creamy, this creme fraiche mashed potatoes recipe comes together so easily with only a handful of ingredients! It's the perfect side dish that goes with everything and is great not just for a weeknight meal but also for holidays.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Ingredients

3½ pounds russet potatoes, or Yukon gold, peeled and cut in half
4 tablespoons butter
8 to 9 ounces creme fraiche
¼ cup heavy cream, or milk or half & half
1 teaspoon salt, or more
¼ teaspoon pepper, or more
chives

Instructions

Bring a (covered) pot of salted water with the potatoes to a boil. Once it has reached a boil, slightly uncover the pot and simmer until the potatoes are fork-tender. (Around 10-15 minutes, depending on how large you cut the potatoes)
Drain the potatoes and add them to a large bowl. Mash with a potato masher (or a potato ricer) until there are no more super large chunks.
Add the butter, cream, creme fraiche, salt and pepper. Continue to mash until you've reached your desired consistency. Use a spatula to finish off the mashed potatoes to make sure everything is evenly distributed. Add additional salt and pepper and top off with chives as desired.

Notes

You can make this as smooth or as chunky as you’d like!

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Side Dish

Cuisine: American

Nutrition Disclaimer

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