Velvet Mashed Potatoes: The Secret Ingredient Chefs Swear By

Introduction:
Everyone thinks they know how to make mashed potatoes — boil, mash, add milk, maybe a splash of cream. But if you want truly luxurious, restaurant-quality mashed potatoes, you’ll need to ditch the milk entirely. The secret? Crème fraîche. This cultured cream brings an unmatched tangy richness, creating an ultra-smooth texture and deep, gourmet flavor that milk simply can’t match. Whether you're elevating a weeknight dinner or impressing guests at a holiday feast, this version will become your new go-to.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks

• ¾ cup crème fraîche (room temperature)

• 4 tablespoons unsalted butter

• Salt, to taste

• Freshly ground black pepper, to taste

• Optional: chives or roasted garlic for garnish

Preparation:

1. Boil the potatoes:
   Place the peeled potato chunks into a large pot and cover with cold, salted water. Bring to a boil and cook for about 15–20 minutes, or until the potatoes are fork-tender.

2. Drain and dry:
   Drain the potatoes thoroughly and return them to the hot pot. Let them sit over low heat for 1–2 minutes, shaking occasionally to help evaporate any residual moisture. This step ensures fluffy, not watery, potatoes.

3. Mash to your desired texture:
   Use a potato ricer for ultra-smooth mash or a masher for a rustic feel. Avoid using a food processor or blender — they make potatoes gluey.

4. Fold in crème fraîche and butter:
   While the potatoes are still warm, gently fold in the crème fraîche and butter. Stir just enough to combine. Season with salt and black pepper to taste.

5. Taste and finish:
   Adjust the seasoning as needed. For extra richness, drizzle a bit of melted butter on top before serving.

Serving and Storage Tips:

• Serve immediately, garnished with chopped chives or a dollop of crème fraîche.

• To keep warm, place mashed potatoes in a heatproof bowl over simmering water (double boiler method).

• Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or a spoonful of crème fraîche to restore creaminess.

Variations: