|In the picture: Sous vide petit filet (from the tenderloin last week) |
crème fraîche potatoes and some green beans
If you don't want to make crème fraîche, or you don't have the time to do so, most supermarkets will carry crème fraîche. The larger the store, the greater the chance they will have it. I usually find it in the corners of the cheese section, but it could just as easily be with the other diary products as well. Check both thoroughly before you give up searching. They will only reserve a small amount of space for it, which makes it difficult to find sometimes.
While I am posting a full recipe here, I encourage you make the mashed potatoes the way you would normally do, then just substitute crème fraîche for the milk or cream. To do so, cook the potatoes the way you always do, mash them and add your usual amount of butter. Then, add a little crème fraîche to the potatoes, mix it in, taste, and keep doing this until you have the flavor that you want. If you get the flavor you want but they aren't creamy enough, add milk or cream until you get your desired consistency.
Crème Fraîche Potatoes:
2 pounds russet potatoes, peeled
1/4 to 1/2 cup unsalted butter
3/4 cup to 1 1/2 cup crème fraîche
1. Boil the potatoes in salted water until tender. About 20 minutes.
2. Drain potatoes, return potatoes to the pot and add butter. Mash potatoes until butter is completely melted, mix thoroughly.
3. Add a small amount crème fraîche and mix. Taste the potatoes and keep adding and mixing until you get your desired flavor. If the potatoes taste or look dry, add more butter. If the potatoes are too thin, add more crème fraîche, milk, or cream to taste.