2 1/2 pounds
yukon gold potatoes, peeled and cut into 1-inch chunks
4 tablespoons
unsalted butter, plus more for serving, if desired
Kosher salt, to taste
Freshly cracked black pepper, to taste
For the creamy herb mix:
3
garlic cloves, peeled and smashed flat
1/2 cup
fresh parsley, stems and leaves roughly chopped
1/4 cup
fresh scallions, thinly sliced
2 to 3 tablespoons
fresh tarragon or basil, de-stemmed
1/2 cup
plus 2 tablespoons crème fraîche
1/2 cup
whole milk, divided, plus more as needed
Directions
In a large pot, cover the potatoes with water, and bring to a boil over medium-high heat. Once boiling, add 1 to 2 teaspoons of kosher salt, stir, and let the potatoes cook undisturbed until fork tender, about 15 to 20 minutes.
Meanwhile, add all the herbs and garlic to a blender (or if using an immersion blender, to a tall canister to blend in). Pulse one or two times to break up the garlic and combine the herbs. Add ½ cup crème fraîche and 4 tablespoons of milk. Blend till a chunky green mixture forms. Add the remaining milk and blend on high still smooth, adding the remaining 2 tablespoons of crème fraîche if needed. Set aside.
When the potatoes are fork tender, drain them well and add them back to the pot. You can turn the heat on low for one minute or two to help rid any excess water clinging to the potatoes or remaining in the bottom of the pot. Cut the heat and add the butter, mashing with a potato masher to incorporate the butter as it melts, and bring the potatoes to a fairly smooth consistency.
Pour the herb purée into the potato mixture and stir gently to combine. Taste for seasoning and adjust with a healthy sprinkle of salt and freshly ground pepper.
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