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Crème Fraîche Mashed Potatoes

Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable, such as parsnips or turnips, can be used in combination with or in place of the potatoes. From: Saveur SERVES 8

3 lb. Yukon gold potatoes, peeled and quartered
1 cup crème fraîche
8 tbsp. unsalted butter
Kosher salt and freshly ground black pepper, to taste

Boil potatoes in a 6-qt. saucepan of salted water until very tender, about 20 minutes. Drain potatoes and mash with a potato masher, or pass through a food mill or a ricer into a bowl. Bring crème fraîche and butter to a simmer in a 2-qt. saucepan over medium-high heat. Pour over potatoes and add salt and pepper; stir to combine.