Creme Fraiche Mashed Potatoes

• 3 1/2 pounds russet potatoes, peeled, quartered
• 2/3 cup creme fraiche or sour cream
• 1/4 cup (1/2 stick) unsalted butter

1. Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes.
2. Drain.
3. Return potatoes to pot.
4. Add creme fraiche and butter; mash until smooth.
5. Season with salt and pepper.
6. (Potatoes can be made 2 hours ahead.
7. Let stand at room temperature.
8. Rewarm over low heat, stirring frequently.)

russet potatoes, creme fraiche, butter

Taken from www.epicurious.com/recipes/food/views/creme-fraiche-mashed-potatoes-106120 (may not work)