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  • 1 1/2 pounds red mini potatoes

  • 1 clove garlic, sliced

  • 3 tbsp butter

  • 3/4 cup crème fraiche (or full-fat sour cream)

  • 1 x green onion, chopped

  • salt and pepper


  • 1.

    Cut mini potatoes into quarters and bring to a boil with garlic in salted water. Simmer until potatoes are tender, about 10 minutes. Drain and return potatoes to pot. Add butter and roughly stir potatoes with a fork to mash and melt in butter. Stir in crème fraiche and green onion, again roughly mashing – lumps should be visible. Season to taste and serve.

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Posted by RondaReport
Thanks Anna -This is how I like my mash - Not that creamed babyfood some chefs get so snobby about!