I instantly fell in love with Ina Garten's mashed potatoes, mostly due to the genius secret ingredient she uses for the ...

Bring the crème fraîche to room temperature as the potatoes bake.

Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half. Pour in the stock ...

Cook until sauce reduces and darkens, about 7 minutes. Set aside. Meanwhile, place potatoes in a pot with salted water to cover. Boil until tender, about 15 minutes. Drain and return potatoes to ...