SCALLOPED POTATOES WITH CREME FRAICHE
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
- Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
- You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
CREAMY MASHED POTATOES
This decadent mashed potato uses clever substitutions to reduce fat and calories but maintain a rich creaminess
Provided by Angela Nilsen
Categories Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
- Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.
Nutrition Facts : Calories 225 calories, Fat 4.1 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40.5 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 3.3 grams fiber, Protein 6.3 grams protein, Sodium 0.1 milligram of sodium
MASHED POTATOES WITH CREME FRAICHE
Creamy and incredibly flavorful, these Mashed Potatoes With Creme Fraiche and Roasted Garlic are the ONLY mashed potato recipe you need! Super Easy! Try it for yourself!
Provided by Iryna
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Cut the top off garlic head, leaving the cloves exposed, drizzle it with 1 teaspoon of olive oil and sprinkle with 1/4 teaspoon of salt and pepper. Wrap garlic in foil and roast for 25 minutes at 450 F.Remove from the oven, unwrap the foil and let the garlic cool.
- Fill a medium pot with water, add 1 teaspoon of salt and add potatoes. Bring to a boil and cook for 15-20 minutes until potatoes are soft.
- Drain and return potatoes to the pot, then squeeze roasted garlic our of skins.Add Creme Fraîche, 4 tbsp butter and using an old-fashioned potato masher, mash the potatoes until desired consistency.
- Transfer the potatoes to a serving bowl, drizzle with 1 tablespoon of melted butter, sprinkle with chopped chives and serve immediately.
Nutrition Facts : Calories 238 kcal, Carbohydrate 17.2 g, Protein 2.6 g, Fat 18.7 g, SaturatedFat 11.2 g, Cholesterol 44 mg, Sodium 848 mg, Sugar 0.7 g, ServingSize 1 serving
BOBBY'S FAVORITE MASHED POTATOES
Steps:
- Put the potatoes in a large saucepan and cover with water by 2 inches. Add 2 tablespoons of kosher salt, bring to a boil and cook until fork tender, about 25 minutes.
- While the potatoes are cooking, heat the milk in a small saucepan over high heat, bring to a boil, cover and remove from the heat. Keep warm until the potatoes finish cooking.
- Drain the potatoes in a colander and return them to the saucepan over low heat. Stir the potatoes for about a minute in the saucepan to evaporate any additional water.
- Put the potatoes into a ricer or food mill set over a large bowl. Stir in the butter then 1 1/2 cups to all of the warm milk until creamy. Stir in creme fraiche, mascarpone or pesto, if desired. Season with salt and pepper.
CREME FRAICHE MASHED POTATOES
Creamy, tangy, yummy mashed potatoes, what more can I say? I can say delicious and comforting...oh and did I mention delicious? There are quite a few recipes for creme fraiche on Recipezaar. It's so easy to make, and good in so many things.
Provided by ciao4293
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash but don't peel the potatoes.
- Place in a large pot of water.
- Boil over medium heat until the potatoes are soft, about 15 minutes, then drain.
- Mash the potatoes then add the butter, creme fraiche, salt and and pepper to taste.
Nutrition Facts : Calories 551.9, Fat 34, SaturatedFat 21.1, Cholesterol 112, Sodium 124.8, Carbohydrate 55.7, Fiber 5.8, Sugar 3.5, Protein 7.8
MASHED POTATOES WITH CREME FRAICHE AND CHIVES
These mashed potatoes are creamy, fluffy and slightly tangy thanks to the creme fraiche. A ricer is used on the potatoes to make them really smooth, but you could always mash by hand. Simple goodness! From Food & Wine. *Note: the mashed potatoes can be made ahead of time and kept at room temperature for up to 3 hours. Reheat before serving. (You may need to add a bit more milk.)*
Provided by LifeIsGood
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
- Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
- Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
- Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
- Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
- Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes.
- Season with salt and pepper and serve!
VERY FINE MASHED POTATOES
The smoothest of mashed potatoes are made with the help of a potato ricer and creme fraiche.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Put potatoes and garlic into a large stockpot; cover with cold water. Add 1 tablespoon salt. Bring to a boil; cook until tender, about 10 minutes. Drain. Press through a potato ricer or a food mill into a large bowl, and cover.
- Meanwhile, stir milk, cream, butter, and 1 tablespoon salt in a small saucepan. Heat over medium heat until steaming but not boiling. Stir in creme fraiche. Stir into potatoes until just combined; season with pepper. Using a large whisk, whip potatoes until fluffy, 3 to 5 minutes; season with salt.
DILL MASHED POTATOES WITH CRèME FRAîCHE AND CAVIAR
Categories Potato Side Quick & Easy New Year's Eve Winter Sour Cream Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
- Top potatoes with caviar and serve.
CRèME FRAîCHE MASHED POTATOES
Categories Milk/Cream Potato Side Christmas Thanksgiving Vegetarian Kid-Friendly Fall Winter Sour Cream Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)
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GARLIC AND LEEK CREME FRAICHE MASHED POTATOES - CARNALDISH
From carnaldish.com
Reviews 4Servings 8Cuisine AmericanCategory Sides
- Place potatoes in a large pot and fill with cold water, enough to cover the potatoes by 3 inches. Cover and bring to a boil. When it reaches a full rolling boil, uncover it and reduce the heat to medium-high. Boil the potatoes until fork tender, about 25-30 minutes.
- Add the leeks, garlic, fresh thyme, and fresh rosemary. When the butter is fully melted, reduce the heat to low and allow the aromatics and fresh herbs to infuse the butter for the entire duration the potatoes are cooking, uncovered for about 20 minutes. The butter will simmer very softly, and that’s what you want.
- After 20 minutes, pour in the half and half and increase the heat to medium-low. Simmer for another 5 minutes, stirring often.
CRéME FRAîCHE MASHED POTATOES RECIPE - BESSIE BAKES
From bessiebakes.com
Servings 4Estimated Reading Time 3 minsCategory Side Dish, Side Items, Sides, ThanksgivingTotal Time 30 mins
- Add the potatoes to a large pot of cold salted water. Bring to a boil, and simmer uncovered until the potatoes are fork tender. Drain the potatoes in a colander.
- In a large bowl, add butter, créme fraiche, heavy cream, and salt to the potatoes and mix with a hand mixer until creamy. Adjust the salt to taste. If you like extra butter, I won't judge you :-)
- If you want to add some extra flavor on top, heat a small skillet over medium heat with a drizzle of olive oil. When the pan is heated, add the the fresh sage leaves and fry until they just start to turn a darker green about 30-45 seconds (depending on how hot your pan is). Remove from the pan and place on a plate to drain. They will be crispy so you can break them apart with your fingers once they have cooled.
CRèME FRAîCHE MASHED POTATOES RECIPE - VERMONT CREAMERY
From vermontcreamery.com
Servings 8Total Time 45 mins
- Bring a large heavy pot or Dutch oven of salted water to a boil. Add potatoes; reduce heat to a simmer. Cook 10-20 minutes or until they are tender enough to be easily pierced with a fork or paring knife.
- Drain potatoes; let cool slightly. Peel potatoes (the skins should slip off easily). Cut into smaller chunks. Press through a ricer into pot that you cooked them in. Stir in pats of butter until completely incorporated. Stir in crème fraîche. Gradually stir in enough buttermilk until desired consistency (you may not need to use all of it). Season with salt, garlic powder, and black pepper to taste.
- If you won’t be serving the potatoes immediately, transfer them to a crockpot and set to “warm.” At serving time, stir, adding more buttermilk if them seem a little dry. Transfer to serving dish.
HERBED CRèME FRAîCHE MASHED POTATOES ... - VERMONT CREAMERY
From vermontcreamery.com
Servings 4-6Total Time 1 hr
- Peel and chop potatoes into large and even 1-inch pieces. Place in a large pot and cover with water.
- Cook over high heat until the water comes to a boil, then reduce heat to meduim low and simmer until the potatoes are cooked through, about 10-15 minutes.
- Drain the potatoes and transfer back into the pot. To this, add in the cultured butter, and mash the potatoes with a potato masher until smooth.
- Spoon in the créme fraîche, salt, and pepper and stir to combine. Taste and add more salt and pepper if desired.
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From countryliving.com
Cuisine AmericanEstimated Reading Time 1 minServings 1
- Fry shallots, until browned and golden, 6 to 8 minutes. (Discard any shallots that overbrown.) Using a slotted spoon, transfer shallots to a paper-towel-lined plate and sprinkle with sea salt.
CREME FRAICHE RECIPE - MASHED.COM
From mashed.com
4.8/5 (13)Calories 208 per servingCategory Condiment
- In a jar or small bowl, combine heavy whipping cream and buttermilk. Stir a few times to combine well. Cover with cheesecloth or a breathable fabric, and set aside in a cool, warm place out of direct sunlight for 24 hours. After 24 hours, creme fraiche should be thick and slightly tangy to taste. Seal and transfer to the fridge.
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Cuisine FrenchTotal Time 40 minsCategory SidesCalories 337 per serving
- In a medium saucepan, cover the potatoes with 1 inch (25 mm) water. Add the bay leaf and a scant teaspoon of coarse salt.
- Over medium-high heat, bring the water to a boil and cook until the potatoes are tender when pierced with a fork, about 20 minutes.
- Return the potatoes to the saucepan and mash them with a potato masher or fork until they are crushed.
CRèME FRAîCHE AND CHIVE MASHED POTATOES RECIPE | BON APPéTIT
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Servings 6
- Bring 3 quarts water to boil in heavy medium pot. Add 2 tablespoons coarse salt; add potatoes. Cook until potatoes are tender, about 18 minutes. Drain. Press potatoes through ricer into large bowl. Cover bowl with clean towel to keep warm.
- Heat milk, crème fraîche, and butter in saucepan over medium heat, just until bubbles begin to form at edge, stirring until butter melts. Gradually mix hot milk mixture into potatoes. Fold in chives. Season with coarse salt and pepper. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature. Reheat in microwave-safe bowl.
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- In a large pot, cover the potatoes with cold water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 20 minutes; drain. Press the potatoes through a ricer into a large saucepan set over low heat.
- Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over moderate heat until the butter is melted, about 3 minutes.
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