Crushed Potatoes with Creme Fraiche and Chives


Crushed Potatoes with Creme Fraiche and Chives


  • 1 1/41 1/2 lbs small fingerling potatoes
  • 4 tbsp unsalted butter
  • 1 C of reserved potato cooking water
  • 3 tbsp Italian parsley, chopped
  • creme fraiche for topping
  • 23 tbsp chives, cut 1/2 inch long
  • Sea salt
  • Freshly cracked black pepper


Place the potatoes in a large pot, cover with 4 inches of cold water, and add 2 tsp 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.

With the back of a spoon, gently smash the potatoes and return them back to the pot with the butter and 1/2 tsp sea salt. Gently stir to coat. Start adding a few spoonfuls of potato water at a time, stirring and creating a butter sauce that will coat the potatoes. Taste for seasoning. Add the parsley and any extra potato water if needed. Place the potatoes in a large serving bowl. Top with dollops of creme fraiche, chives, and freshly ground black pepper. 

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