Ingredients

serves 8

　　1 cup, plus 2 tablespoons heavy cream

　　3/4 cup sour cream

　　2 pounds small red potatoes

　　1 teaspoon salt

　　One 8-ounce package cream cheese, at room temperature

　　2 teaspoons roasted garlic (from a jar, or homemade)

　　1 teaspoon The Lady’s House Seasoning

　　1 teaspoon The Lady’s Seasoned Salt

　　4 tablespoons butter, slivered

　　1/4 cup sliced green onions

　　1 tablespoon chopped fresh chives

　　

Step 1

Prepare the crème fraîche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours, or until thick. Stir well and refrigerate for at least 4 hours. Crème fraîche will keep for up to 2 weeks.

　　

Step 2

Put the potatoes in a pot and cover with cold water. Add the salt and bring to a boil. Cook until the potatoes are tender, 20 to 25 minutes; drain. Preheat the oven to 350 degrees. With an electric mixer, beat the potatoes with the cream cheese, the remaining 1/4 cup sour cream, and the 2 tablespoons of heavy cream, the garlic, House Seasoning, and Seasoned Salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole. Spoon the crème fraîche on top and sprinkle with chives. Bake until the potatoes are hot, 20 to 30 minutes.

　　Paula Deen's Kitchen Classics