[Recipe courtesy of Chef Suzanne Goin; photo credit Fine Cooking]
Mashed Potatoes with Horseradish Crème Fraîche
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
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.