- 6 pounds Russet potatoes, peeled
- 1 1/2 cups salted butter
- 3/4 cup cre`me fraiche
- 3/4 cup roasted garlic, chopped
- 3/4 cup milk
- salt and freshly ground pepper to taste
Peel potatoes and bring a large pot of water to a boil. Add potatoes and cook until done. Remove from heat and drain. Place potatoes in mixing bowl and beat until mixture is fine, add cre`me fraiche, milk, butter and roasted garlic. Mix until just incorporated. Season to taste with salt and pepper. Keep warm until serving time.