Herbed Red Potatoes with Crème Fraîche


Crème fraîche provides the perfect complement to the savory herbed potatoes. Make enough so everyone can have second helpings!


  • 3 pounds small red potatoes, washed and quartered
  • 3 tablespoons cultured butter 
  • 3/4 cup crème fraîche
  • 1/4 cup chopped onion greens
  • Sea salt, black pepper, basil, and garlic powder (or 2 cloves of minced garlic, if you have them)


  1. Boil potatoes in just enough water to cover until they are tender, about 20 minutes. 
  2. Drain potatoes and transfer them to a large glass or enamel bowl. Add butter. Use a large spoon or ladle to mash the potatoes together just a bit to blend the butter. Leave some large chunks.
  3. Add the salt, basil, and garlic powder to taste, stirring them in gently with the spoon. Then pour in the crème fraîche, stirring and blending as you pour.  
  4. Top with pepper, chopped onion greens, and more butter, if desired. Serve warm. 



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