Mashed Potatoes with Crème Fraîche and Chives

serves 12


*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