Irresistibly Creamy Mashed Potatoes
Crème fraîche adds a creamy taste and consistency to these classic mashed potatoes.
Chive & Crème Fraîche Mashed Potatoes
- 3 pounds Yukon Gold potatoes, peeled and quartered
- 8 ounces soft room temperature butter
- 4 ounces crème fraîche, or more to taste
- 1/4 cup minced chives
- Sea Salt
- Ground white pepper
Peel and quarter the potatoes.
Bring several quarts water to a strong boil over high heat. Salt the water generously and add potatoes. Cook until fork tender, about 15 minutes.
Drain the potatoes and put through a ricer or simply mash in a large bowl.
Stir in the butter, crème fraîche and chives. Season with sea salt and ground white pepper. Serve immediately or cool and reheat slowly on stovetop or in a 225-degree oven.
Photograph by Madeleine Hill.