Mashed Potatoes with Crème Fraiche and Chives

By Shaylie

These are the perfect mashed potatoes: creamy, fluffy and slightly tangy thanks to the addition of crème fraiche.The chopped chives add an appealing freshness, but purists can omit them.

ACTIVE: 40 MIN; TOTAL: 1 HR

Ingredients

• 6 pounds Yukon Gold potatoes, peeled and halved
• 2 cups whole milk
• 1-1/2 sticks unsalted butter
• Kosher salt
• 1 cup crème fraiche
• 1/2 cup finely chopped chives
• Freshly ground pepper

Details

Servings 12

Preparation

Step 1

1. In a large pot, cover the potatoes with cold water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender, about 20 minutes; drain. Press the potatoes through a ricer into a large saucepan set over low heat.
2. Meanwhile, in a small saucepan, com¬bine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over moderate heat until the butter is melted. about 3 minutes.
3. Pour the hot milk overthe riced potatoes and cook over moderate heat, stirring occasionally, until blended, about 2 minutes. Stir in the crème fralche, the remain¬ing 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes. Season with salt and pepper, transfer the mashed potatoes to a bowl and serve.

MAKE AHEAD The mashed potatoes can be kept covered at room temperature for up to 3 hours. Reheat before serving.