+
0 (0)

Categories: Quick and easy, Sides

Smashed potatoes with crème fraîche and chives

Thanksgiving is a holiday when we all eat together in a spirit of warmth, kindness and loving togetherness. Unless, of course, someone mentions brining a turkey. Or brings up the matter of mashed versus “smashed” potatoes. Then things can get ... Read more

Total time: 25 minutes | Serves 4
Note: Adapted from a recipe by Suzanne Goin of Lucques restaurant.
  • 1 1/4 pounds small fingerling potatoes
  • 1 tablespoon kosher salt
  • 1/4 cup butter (1/2 stick), cut into pieces
  • 3/4 teaspoon fleur de sel
  • 1 tablespoon finely chopped parsley
  • 6 tablespoons crème fraîche
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons sliced chives, 1-inch long

Step 1Place the potatoes in a medium pot and cover with cold water by at least 4 inches. Add 1 tablespoon kosher salt. Bring to a boil, turn down the heat and simmer gently for about 15 minutes, until the potatoes are tender when pierced. Drain the potatoes and set aside, reserving a cup of the potato water.

Step 2Return the potatoes to the pot over medium heat and smash them slightly with a hand masher.

Step 3Add the butter and fleur de sel. Stir to coat the potatoes with the butter.

Step 4Add about 3 tablespoons of the reserved potato water to help coat and glaze the potatoes. Adjust seasonings and stir in the parsley.

Step 5To serve, place one-half cup potatoes on a serving plate. Top with a generous tablespoon of crème fraîche, a pinch of cracked black pepper and chives.

Each serving:
Calories 245; Protein 3 grams; Carbohydrates 25 grams; Fiber 3 grams; Fat 15 grams; Saturated fat 9 grams; Cholesterol 40 mg; Sugar 2 grams; Sodium 737 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Quick and easy
Laura's winter citrus salad with montealva, arugula, black olives and marconas.
Napoli's capellini al gamberetti
Green panini with roasted peppers and Gruyere cheese
Baked Chilean sea bass with tomatillo sauce