Ingredients

• 3 1/2 pounds russet potatoes, peeled, quartered
• 2/3 cup crème fraîche or sour cream
• 1/4 cup (1/2 stick) unsalted butter

Instructions

1. Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)