Crème Fraiche is France’s version of sour cream…. although if you asked me – different taste, different thickness, different everything. How so? Ah, glad you asked!
Crème Fraiche is made by adding buttermilk to heavy whipping cream. Sour cream is usually made by adding milk and white vinegar to heavy cream. Can you taste the difference? Crème Fraiche is thicker and creamier. Sour Cream is exactly what it sounds like…i.e. soured cream! And now back to our regularly scheduled recipe…
For this recipe, I wanted something light, creamy and mashed potato-y. Apparently, it took a Crème Fraiche v. Sour Cream decision tree to get there, but you can feel free to use either one!
Prep Time: 10 minutes Cook Time: 10-15 minutes Serving Size: 1 serving
2 Honey Gold potatoes, peeled and cubed
1 – 2 tablespoons half-n-half (depending on desired thickness)
1 tablespoon Crème Fraiche
1 tablespoon butter
Salt and pepper, to taste
1. Peel and cube the potatoes and place them in a small saucepan. Add just enough water to cover the potatoes and bring to a boil over medium heat. Let simmer until potatoes are soft enough to easily be pierced with a fork.
2. Once softened, drain the potatoes. Add the butter, half-n-half, crème fraiche and any seasonings you like. You can do this right in the pan, no need to dirty another dish. Mash the potatoes using a fork or a potato masher and mix until creamy and smooth.