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Erica Galindo
Celebrating Food, Faith and Family
Last edited on: March 27, 2012.


Creamy Whipped Potatoes with Creme Fraiche
Serves: 8-10
  • Creamy Whipped Potatoes with Creme Fraiche
  • 6 pounds Yukon Gold potatoes, peeled and halved
  • 1 cup organic whole milk
  • 1 cup heavy whipping cream
  • 1½ sticks unsalted butter
  • 8 oz creme fraiche
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • An electric mixer
  1. In a large stock pot, cover the potatoes with cold water and bring to a boil. Cover and cook over medium heat until the potatoes are tender, about 20-30 minutes; be careful not to overcook. Fully drain.
  2. In a small saucepan, combine the milk, heavy cream, butter, creme fraiche, onion & garlic powder and cook over moderate heat until the butter is melted, about 3-4 minutes.
  3. In a plastic or metal bowl, start by whipping the potatoes at a low speed. Once the potatoes are crumbly add the cream mixture. Whip together slowly at first, turning up the speed, until thick. The potatoes are done when they are a creamy consistency.

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