Steamed Fingerling Potatoes With Creme Fraiche

“Recipe created by Suzanne Goin from the April, 2003 issue of O, The Oprah Magazine. Have not tried this recipe but it looked and sounded so good I thought I would post it and share. Had to guestimate the time it takes to prepare.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes in a steamer basket over 1" simmering water. Cover and steam until tender, 15-20 minutes.
  2. In a saucepan, mash half of the potatoes with a potato masher or ricer.
  3. Add remaining potatoes, butter, creme fraiche, fleur de sel (or kosher salt) and pepper.
  4. Gently stir to combine.
  5. Transfer potatoes to a serving bowl.
  6. Garnish with creme fraiche, basil and chives.
  7. *Fleur de Sel is available online at chefsshop.com or at specialty food markets. It is sea salt.

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