Thanksgiving centers on the turkey, but for many of us the best parts are the sides and desserts. Sides offer endless possibilities, and between family favorites and new experiments you can create a memorable menu. While Pinterest and recipe sites can be helpful for inspiration, this time I stayed with a new take inspired by a favorite restaurant side.
I’ve long made a traditional Sweet Potato Casserole for Thanksgiving because everyone loves it, but this year I wanted something different. When my daughter asked if I could recreate The Cheesecake Factory’s mashed potatoes, I started researching. Most copycat recipes I found included Gouda and garlic, but the potatoes she remembers were simple—red potatoes with butter and cream. That simplicity appealed to me.
I tested small red potatoes and they turned out wonderfully creamy. I made one small change that boosted the flavor dramatically: I used Crème Fraîche in place of plain cream. The result is richer and silkier, with a subtle tang that complements the potatoes.
Crème fraîche (pronounced “krem fresh”) is a thick, velvety cultured cream commonly used in French cooking. Unlike some creams, it won’t curdle when heated, so it’s perfect for sauces, soups, and mashed potatoes. It’s also excellent on fruit, cakes, and desserts. If store-bought crème fraîche feels expensive, you can easily make a simple homemade version.
Homemade Crème Fraîche
Ingredients:
- 1 pint heavy cream
- 2 tablespoons cultured buttermilk
Directions:
- Combine the heavy cream and cultured buttermilk in a nonreactive container. Cover and leave at room temperature until thickened, about 12 hours. Refrigerate and use within two weeks.
I tested this mashed potato recipe using a store-bought Crème Fraîche tub from Whole Foods; it was delicious and well worth the cost. My family approved these mashed red potatoes, and although I often prefer Yukon Golds, the small red potatoes were outstanding. For best texture, give them a rough mash so some chunks remain; if you want silkier potatoes, peel before boiling and use a ricer or mash thoroughly.
To estimate how many potatoes to prepare: for large potatoes, plan on one per person or 1½ per person if you want leftovers. For small red potatoes, plan 1/3–1/2 pound per person; increase to about 1 pound per person if you definitely want leftovers. Leftovers can be repurposed into potato pancakes or other dishes.
Below is the recipe I’ll be serving this Thanksgiving. I’ve also included a few other dishes I’ve posted in the past that pair well with this menu, such as a mashed cauliflower variation and a refreshing cranberry tea.
Candied Pecans
Pumpkin Gingerbread Trifle
Browse additional Thanksgiving dishes in my holiday collection for more ideas. I’m still reorganizing some older posts after a site update, so more recipes will appear as I tidy things up.
Now for the recipe for Mashed Red Potatoes with Crème Fraîche.
Mashed Red Potatoes with Crème Fraîche
Yield: 9 Servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
- 3 pounds small red potatoes
- 8 oz. container Crème Fraîche
- 6 Tbsp. unsalted butter, melted
- Salt and freshly ground pepper, to taste
Directions:
- Wash and remove any blemishes from the potatoes. Cut them in halves or quarters depending on size so pieces are fairly uniform.
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil, then reduce heat to a simmer and cook about 20 minutes, until a knife easily pierces the potatoes.
- Drain the potatoes and return them to the pot. Over low heat, cook 1–2 minutes, stirring occasionally, until some moisture has evaporated and potatoes begin to stick slightly—do not let them burn. This step removes excess water.
- Turn off the heat. Add about 6 heaping tablespoons of Crème Fraîche and the melted butter. Mash to your desired consistency—leave some chunks for texture or mash until smooth. Add more Crème Fraîche or butter if you prefer a creamier result.
- Season with kosher salt and freshly ground black pepper to taste. Serve warm.
Enjoy!