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Sides | |
| 3 pounds russet potatoes, peeled and roughly chopped 1/2 cup whole buttermilk 1 cup salted butter, softened 8 ounces crème fraîche 1 1/2 teaspoons kosher salt 1/2 teaspoon ground white pepper | |
| Step 1 Place potatoes in a large Dutch oven with cold water to cover by 2 inches. Bring to a boil over medium-high. Boil until tender, 25 minutes. Drain; return potatoes to Dutch oven over medium. Cook, stirring once, until potatoes dry out slightly, 50 seconds. Step 2 Place buttermilk and softened butter in a microwavable glass bowl; microwave on HIGH until warm, 30 to 60 seconds. Add warm buttermilk mixture, crème fraîche, salt, and white pepper to potatoes; mash with a potato masher. | |
Unrated | |
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