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Smashed Potatoes w/ Creme Fraiche and Herbs


Ingredients

Scale
  • 1 1/41 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
  • 23 tablespoons chives, cut 1/2 inch long
  • sea salt
  • freshly cracked black pepper

Instructions

  1. 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.
  2. Reserve a cup of cooking water and strain the potatoes.
  3. 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.
  4. 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.
  5. Taste for seasoning. Add the parsley and any extra potato water if needed.
  6. Place the potatoes in a large serving bowl.
  7. Top with dollops of creme fraiche, chives, and freshly ground black pepper.
  8. Enjoy!