Crème Fraîche Mashed Potatoes

8 servings
15 min prep time
45 min total time

Cultured butter and crème fraîche elevate these mashed potatoes from Carey Nershi to the next level. Step-by-step instruction for the best mashed potatoes you've ever made. Promise.


5 pounds Yukon Gold potatoes, washed but still whole and unpeeled

1 pound Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat room temperature

20 ounces Vermont Creamery Crème Fraîche room temperature

1/2 cup buttermilk, room temperature

kosher or large flake salt , (Maldon smoked sea salt is really great)

High-quality garlic powder

Freshly ground black pepper


  • STEP 1

    Bring a large heavy pot or Dutch oven of salted water to a boil. Add potatoes; reduce heat to a simmer.  Cook 10-20 minutes or until they are tender enough to be easily pierced with a fork or paring knife.

  • STEP 2

    Drain potatoes; let cool slightly. Peel potatoes (the skins should slip off easily). Cut into smaller chunks. Press through a ricer into pot that you cooked them in. Stir in pats of butter until completely incorporated.  Stir in crème fraîche. Gradually stir in enough buttermilk until desired consistency (you may not need to use all of it). Season with salt, garlic powder, and black pepper to taste.

  • STEP 3

    If you won’t be serving the potatoes immediately, transfer them to a crockpot and set to “warm.” At serving time, stir, adding more buttermilk if them seem a little dry. Transfer to serving dish. 

Carey Nershi 

Carey Nershi _Image

Carey Nershi 

Reformed picky eater Carey Nershi shares seasonal recipes, baked goods, and beverages on her Instagram page Careynotcarrie . A post-college migration to Vermont awakened Carey’s ties to the farm-to-table culture she experienced as a child in upstate New York, developing her love of from-scratch foods made with local fare and a desire to rethink what it means to be “provincial.”