These delicately flavored, lush and silky mashed potatoes with tangy crème fraîche have already become a dinner table favorite. And they’re on the table in under 45 minutes.
About Susan Herrmann Loomis
Susan Loomis is an award-winning cookbook author and culinary instructor based in France. Originally from Seattle, she moved to France in the early 1980s to study cooking and opened a culinary school in 2001. Loomis is the author of nearly a dozen cookbooks, including On Rue Tatin and Nuts in the Kitchen. Her work has also appeared in Gourmet and Bon Appétit, among other publications. @susanonruetatin