Mashed Potatoes with Creme Fraiche and Chives

1. 1

   In a large pot, cover the potatoes with cold water and bring to a boil.

2. 2

   Cover and cook over moderate heat until the potatoes are tender, about 20 minutes; drain.

3. 3

   Press the potatoes through a ricer into a large saucepan set over low heat.

4. 4

   Meanwhile, in a small saucepan, combine 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.

5. 5

   Pour the hot milk over the riced potatoes and cook over moderate heat, stirring occasionally, until blended, about 2 minutes.

6. 6

   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.

7. 7

   Season with salt and pepper, transfer the mashed potatoes to a bowl and serve.

No nutritional information available.

No additional tips available.