Grandma Eva'S Mashed Potatoes
- 8 large potatoes, cleaned, pared and sliced (Idaho or Yukon Gold)
- 8 ounces softened cream cheese, cut into chunks
- 1/4 cup creme fraiche
- 3/4 cup hot milk
- 1/2 pound butter
- Kosher or sea salt, to taste
- Zest of 1 Meyer lemon or half a regular lemon
- 1 tablespoon chives, snipped
- Salt sliced potatoes and place in a large pot of boiling water until tender when pierced with a fork. Skim surface of pot as needed. Drain potatoes (save some potato water for gravy, if desired).
- Place one stick of butter into a large bowl and put drained potatoes on top; cut remaining butter into pats and add on top. Allow butter to melt and combine.
- Run potatoes through a potato ricer, or beat with handheld or stand mixer. Stir in hot milk and whip again. Add cream cheese, allow to melt for a moment, then mix into potatoes. Add creme fraiche and lemon zest and thoroughly combine. Taste and correct seasonings.
- Put potatoes into a buttered 9x13 pan and bake for 30-35 minutes in a 350 degree oven, or until lightly browned and golden on top. You can also make them ahead of time and bake for 50-55 minutes at 350 degrees. Finish with chives and serve. Enjoy!
potatoes, cream cheese, creme fraiche, hot milk, butter, kosher, lemon, chives
Taken from food52.com/recipes/3037-grandma-eva-s-mashed-potatoes (may not work)