Valleybrink Road | Recipes | Crushed Potatoes with Creme Fraiche and Chives | 1 1/4 - 1 1/2 lbs small fingerling potatoes 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 fresh.

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Crushed Potatoes with Creme Fraiche and Chives
Steps
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2
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4
Description

This potato recipe is from Suzanne Goin's, The a.o.c Cookbook, and it is insanely delicious. I made a few small alterations to quantity of herbs and creme fraiche. It is very simple to make and a great Memorial Day recipe to share with friends. And, thank you Leanne Citrone for sending this one my way!

Get Started
Step 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. Reserve a cup of cooking water and strain the potatoes.

Next Step
2
Step 2

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. Start adding a few tablespoons of potato water at a time, stirring and creating a butter sauce that will coat the potatoes. 

Next Step
3
Step 3

Taste for seasoning. Add the parsley and any extra potato water if needed.

Next Step
4
Step 4

Place the potatoes in a large serving bowl. Top with dollops of creme fraiche, chives, and freshly ground black pepper. Enjoy!

Done!
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Ingredients
  |  
Shopping List
  |  
  • 1 1/4 - 1 1/2 lbs small fingerling potatoes
  • 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