Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Prepare the crème fraîche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours, or until thick. Stir well and refrigerate for at least 4 hours. Crème fraîche will keep for up to 2 weeks.
Step 2
Put the potatoes in a pot and cover with cold water. Add the salt and bring to a boil. Cook until the potatoes are tender, 20 to 25 minutes; drain. Preheat the oven to 350 degrees. With an electric mixer, beat the potatoes with the cream cheese, the remaining 1/4 cup sour cream, and the 2 tablespoons of heavy cream, the garlic, House Seasoning, and Seasoned Salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole. Spoon the crème fraîche on top and sprinkle with chives. Bake until the potatoes are hot, 20 to 30 minutes.
