Smashed Potatoes w/ Creme Fraiche and Herbs
Ingredients
Scale
- 1 1/4 – 1 1/2 lbs small potatoes (fingerlings are great)
- 4 tablespoons unsalted butter
- 1 cup of reserved potato cooking water
- 3 tablespoons chopped italian parsley
- creme fraiche for topping
- 2–3 tablespoons chives, cut 1/2 inch long
- sea salt
- freshly cracked black pepper
Instructions
- Place the potatoes in a large pot, cover with 4 inches of cold water, and add 2 teaspoons of sea salt. Bring to a boil, turn down the heat, and simmer for 15 minutes or until the potatoes are tender when pierced.
- Reserve a cup of cooking water and strain the potatoes.
- With the back of a spoon, gently smash the potatoes and return them back to the pot with the butter and 1/2 teaspoon of sea salt.
- Gently stir to coat and begin adding a few tablespoons of potato water at a time, stirring and creating a butter sauce that will coat the potatoes.
- Taste for seasoning. Add the parsley and any extra potato water if needed.
- Place the potatoes in a large serving bowl.
- Top with dollops of creme fraiche, chives, and freshly ground black pepper.
- Enjoy!
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