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 créme 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. Créme 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 créme fraîche on top and sprinkle with chives. Bake until the potatoes are hot, 20 to 30 minutes.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.