Créme Fraîche Mashed Potatoes Recipe - Bessie Bakes (2024)

FAQs

Créme Fraîche Mashed Potatoes Recipe - Bessie Bakes? ›

What can I sub for crème fraîche? sour cream or even parmesan will work well as substitutes here! You can also remove all together and just keep it cream and butter for a more classic mashed potato.

What can I sub for crème fraîche? sour cream or even parmesan will work well as substitutes here! You can also remove all together and just keep it cream and butter for a more classic mashed potato.

Using a potato ricer or food mill breaks down cooked potatoes without overworking them, and from there you can gently fold in butter and milk for light and airy mashed potatoes, or you can control the level of starch manipulation to produce creamy pommes purée.

Cooking Instructions

Place 18 cubes in a microwavable bowl. 700W/800W/900W full power for: 3 minsFor 2 servings. Place 36 cubes in a microwavable bowl. 700W/800W/900W full power for: 6 mins 30 secsReal good food made properly in just 5 minutes**Allow to stand for 2 minutes then stir and serve immediately.

Crème fraîche is so easy to make at home with just heavy cream and cultured buttermilk. Sure, it takes a couple of days to make, but the effort is minimal, and the payoff is marvelous! It has a higher fat content than sour cream which makes it less likely to curdle when you cook with it.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Crème fraîche is essentially the European equivalent of sour cream. It's used widely throughout Europe but less commonly in the United States and Canada. Crème fraîche is a dairy product much like sour cream but it has a higher fat content.

Sour cream (which has less fat) is the best and easiest substitute, but it's not as rich or tangy as crème fraîche. Full-fat plain Greek yogurt is another substitute, but it doesn't have the same smooth texture or mild flavor.

The secret ingredient is just ice-cold water.

You soak the potatoes in iced water before they are cooked. This eliminates much of the starches in the potatoes, resulting in a super light and fluffy mash. It's also like when you make rice.

Why do restaurant mashed potatoes taste better? ›

There's just something about those velvety smooth, luxuriantly creamy, full-flavored mashed potatoes that have most homemade versions beat beyond comparison. As it turns out, there is a pretty simple reason why steakhouse mashed potatoes are so much better than other versions: They don't skimp on the salt or fat.

Directions. Throw just a pinch of ARM & HAMMER™ Baking Soda into potatoes while mashing to make them fluffier.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Yes, you can use milk instead of water to make instant mashed potatoes. Using milk will provide a creamier and richer taste to the dish. Just make sure to follow the instructions on the packaging as some brands might have specific recommendations for milk usage.

Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

If there ever was a Swiss Army Knife ingredient, crème fraîche is absolutely it. At any meal of the day, I've likely put Trader Joe's super-affordable crème fraîche in it. (I'm talking eggs, soups, scones, and pastas.)

Sour cream may contain thickening agents like gelatin or polysaccharides to create a smooth texture, while creme fraiche's fermentation process naturally produces a thicker texture than sour cream. Plus, sour cream has a tangier taste than creme fraiche, which has a rich and creamy taste.

Though crème fraiche is a staple in Europe, it's not so common in the United States. You can find it in some grocery stores and specialty shops, but many American home cooks choose to make their own (more on that later) or use sour cream as an easy-to-find substitute.

The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.

What do professional chefs use to mash potatoes? ›

Ultra-Creamy Mashed Potatoes

The ricer is the most efficient tool because one single pass is all it takes to get the job done. Epicurious food editor Jesse Szewczyk is a staunch advocate for the kitchen tool: “A ricer is something that can't be replicated or replaced.

Cook the potatoes in salted boiling water for about 15 minutes until they're tender, then drain. Pass through a ricer and return to the pot. Add more butter, heavy cream, the garlic béchamel sauce, fresh parsley, and salt and pepper to taste. Stir everything together and continue cooking for about 2 minutes.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

It can also be whipped, and when sweetened with a little sugar and vanilla, it can be used in place of whipped cream. Or you can stir a little into your savoury sauces to thicken and enrich. Place a dollop on your baked potato, on scrambled eggs, or as an accompaniment to fish or poultry.

Sour cream may contain thickening agents like gelatin or polysaccharides to create a smooth texture, while creme fraiche's fermentation process naturally produces a thicker texture than sour cream. Plus, sour cream has a tangier taste than creme fraiche, which has a rich and creamy taste.

Cream cheese has a similar creamy, slightly tangy flavour to crème frâiche, and can be substituted at a ratio of 1:1 in most recipes.

In a way, creme fraiche is just soured heavy cream, but soured in a very precise way that can be controlled by whomever is making it. That would be you, we hope, because it's easier to make at home than yogurt, ice cream or even a simple salad dressing.