Mashed Potatoes With Creme Fraiche and Chives

Name: Mashed Potatoes With Creme Fraiche and Chives
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 6 lbs yukon gold potatoes, peeled and halved; 2 cups whole milk; 3/4 cup unsalted butter, divided; 1 tablespoon kosher salt; 1 cup creme fraiche; 1/2 cup finely chopped chives; freshly ground black pepper and kosher salt, to taste

(33)

Recipe by LifeIsGood

These mashed potatoes are creamy, fluffy and slightly tangy thanks to the creme fraiche. A ricer is used on the potatoes to make them really smooth, but you could always mash by hand. Simple goodness! From Food & Wine. *Note: the mashed potatoes can be made ahead of time and kept at room temperature for up to 3 hours. Reheat before serving. (You may need to add a bit more milk.)*

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READY IN: 1hr

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

6

lbs yukon gold potatoes, peeled and halved
2

cups whole milk
³⁄₄

cup unsalted butter, divided
1

tablespoon kosher salt
1

cup creme fraiche
¹⁄₂

cup finely chopped chives
freshly ground black pepper and kosher salt, to taste

DIRECTIONS

In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes.
Season with salt and pepper and serve!

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