Mashed Potatoes with Crème Fraîche and Chives
*recipe can easily be halved
6 pounds Yukon Gold potatoes, peeled and quartered
1 Tablespoon kosher salt plus more to taste
2 cups whole milk, divided and warmed
12 Tablespoons (6-ounces) unsalted butter, at room temperature
1 cup crème fraîche
1/2 cup chopped chives
Place the potatoes in a large pot and cover with cold water by one inch. Add 1 tablespoon of kosher salt and bring to a boil over hight heat. Reduce the heat to medium and simmer the potatoes until they are tender and can easily be pierced by a knife, about 18-20 minutes; drain in a colander. Press the potatoes through a ricer set over the saucepan.
Pour 1 1/2 cups the warm milk over the riced potatoes and cook over medium heat, stirring occasionally until blended. Stir in the butter and crème fraîche; cook until the potatoes are heated through. Add up to an additional 1/2 cup warm milk to reach desired consistency. Season with salt and serve. Potatoes can be made and kept covered at room temperature up to 3 hours ahead of time. Reheat before serving. Enjoy!
Printed from thegalleygourmet.net
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