pat's Recipe

Creme Fraiche Mashed Potatoes

Category: Potato

1 cup plus 2 Tbsp whipping cream
3/4 cup sour cream
2 lbs small red potatoes
1 tsp salt
1 8-oz pkg cream cheese, softened
2 Tbsp roasted garlic
1 tsp Paulas House seasoning
1 tsp Paulas Seasoned salt
4 Tbsp (1/2 stick) butter, slivered
1/4 cup green onion, sliced (green and white)
1 Tbsp chopped fresh chives

Prepare the creme fraiche ahead of time by combining 1 cup of the whipping cream with 1/2 cup of the sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours or until thick. Stir well and refrigerate for at least 4 hours. Creme fraiche will keep for up to two weeks.
Put the potatoes in a saucepan and cover with cold water. Add the salt and bring to a boil. Cook until the potatoes are tender, 20-25 minutes. Drain and peel as soon as they are cool enough to handle.
While the potatoes are cooking, prehead the oven to 350F. Lightly grease a 2-quart round casserole.
With an electric mixer, beat the potatoes with the cream cheese, the remaining 1/4 cup sour cream, 2 Tbsp whipping cream, garlic, house seasoning and seasoned salt. Stir in the butter and green onions. Spread the potatoes in the casserole. Spoon the creme Fraiche on top and sprinkle with the chives. Bake until the potatoes are hot, 20 to 30 minutes.

serves 8