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Mashed potatoes with crème fraîche

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Ingredients for 6 servings:

  • 2 kg potatoes, mostly waxy
  • 2 tbsp vegetable broth, instant
  • 100 g sour cream
  • 200 g crème fraîche with herbs
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick and easy side dish to pan-fried dishes

Peel and wash the potatoes. Then cut them into large pieces and place them in a pot. Dissolve the stock in a little water, pour it over the potatoes, and add enough water to just cover the potatoes. Cook for about 20 minutes. Then drain the water and add the sour cream. Mash the potatoes with a masher. Add the crème fraîche a little at a time and continue mashing until you have a smooth mash that shouldn’t be too runny. Season generously with salt and pepper and serve hot. Great as a side dish for pan-fried dishes and sausages. Serve with a hearty green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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