Instructions: Melt 1 tablespoon butter with oil in heavy large pot over medium heat. Add onions and saute until soft, about 5 minutes. Add potatoes and 2 cups water; bring to boil.

Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes. Uncover and simmer until almost all water evaporates, about 5 minutes. Remove from heat.

Add creme fraiche and 1 tablespoon butter. Stir gently to blend, being careful not to break up potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.) Sprinkle with parsley.

This recipe yields 4 servings.

Comments: Cubed and cooked simply with small white onions, Yukon Gold potatoes are combined with creme fraiche and butter while hot.

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