How to make it

  • Place diced potatoes into a pan. Add cold water to cover by an inch or so. Bring to a boil. Reduce heat slightly and boil until they are tender.
  • Drain well in a colander.
  • Quickly add them back to the hot pan to evaporate any excess water. Add the butter and creme fraiche, stirring to incorporate. Mash to desired consistancy, adding half-and-half as necessary. (I use a tablespoon or two.)
  • Add some freshly ground pepper and kosher- or sea-salt to taste and serve immediately.

Reviews & Comments 1

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    " It was excellent "
    midgelet ate it and said...
    ooh, love this, thanks for sharing!
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