This recipe is an accompaniment for Short Ribs Provençale with Crème Fraîche Mashed Potatoes.
Recipe information
Yield
Makes 6 servings
Ingredients
3 1/2 pounds russet potatoes, peeled, quartered
2/3 cup crème fraîche or sour cream
1/4 cup (1/2 stick) unsalted butter
Preparation
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)
