Instructions: Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add creme fraiche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)

This recipe yields 6 servings.

Comments:
This recipe is an accompaniment for "Short Ribs Provencale With Creme Fraiche Mashed Potatoes" (see recipe).

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