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Dill Creme Fraiche Mashed Potatoes

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 TO 8


  • 3 to 4 large russett potatoes peeled and diced
    1/2 cup creme fraiche
    A bunch of black pepper
    Salt to taste
    1/2 cup unsalted melted butter
    1 small bunch of dill, leaves cut into small pieces


  • Bring a medium pot of salted water to a boil. Drop the cubed potatoes into the water and cook for about 15 to 20 minutes, until the potatoes are very tender. Drain in a colander and set aside. Add the potatoes to a ricer and push through, into a a pot (you can use the same one you boiled the potatoes in).

    If you don’t have a ricer, you can use a potato smasher. Repeat with the remaining cubes of potato. Mix in the creme fraiche, black pepper and salt. This can be made the day ahead and reheated by adding a splash or two of milk. Transfer to a serving dish, make pretty swoops in the top and then pour melted butter atop the potatoes and garnish with dill. 


Serving: 6g