For a classic twist on an old-time favorite, try these Mashed Potatoes with Horseradish Creme Fraiche. Chef Suzanne Goin goes modern with this unique idea of boiling fingerling potatoes, chopping or mashing them, and serve topped with Creme instead of cheese. In place of the traditional Garlic, the secret ingredient that adds spice and flavor is Horseradish – just what is needed to heat things up! For a flavorful variation, try adding some chopped Chives, Basil, and some Parmesan cheese if you like.
[Recipe courtesy of Chef Suzanne Goin; photo credit Fine Cooking]
Mashed Potatoes with Horseradish Crème Fraîche
Ingredients
Yields about 6 servings
3/4 cup crème fraîche
3 Tbs. prepared horseradish, more to taste
Kosher salt and freshly ground black pepper
1-1/2 lb. small fingerling potatoes or baby potatoes
4 Tbs. unsalted butter
2 Tbs. chopped fresh flat-leaf parsley
Method
Combine the crème fraîche and horseradish in a small bowl. Season to taste with salt, pepper, and more horseradish, if you like.
Put the potatoes in a medium pot, cover with cold water (by about 2 inches), and add 1 Tbs. salt. Bring to a boil, turn down the heat to medium low, and simmer gently until the potatoes are tender when pierced with a skewer, 15 to 20 minutes. Reserve about 1/4 cup of the water and drain the potatoes.
Let the potatoes cool for a moment and then slightly smash them with a wooden spoon just until they crack open. Return the potatoes to the pot over medium heat. Add the butter and 3/4 tsp. salt. Stir to coat the potatoes with the butter. Add a few tablespoons of the reserved potato water to help coat and glaze the potatoes. Stir in the parsley, taste, and adjust the seasoning with salt and pepper.
Top each serving with Crème Fraîche and a sprinkle of fresh black pepper. Serve this classic variation of traditional Mashed Potatoes at your Thanksgiving dinner and your family will love the change!
