Mashed Potatoes With Creme Fraiche and Chives
These mashed potatoes are creamy, fluffy and slightly tangy thanks to the creme fraiche. A ricer is used on the potatoes to make them really smooth, but you could always mash by hand. Simple goodness! From Food & Wine. *Note: the mashed potatoes can be made ahead of time and kept at room temperature for up to 3 hours. Reheat before serving. (You may need to add a bit more milk.)*
Ingredients
12 serv.Step-by-step instructions
- 1
In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
- 2
Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
- 3
Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
- 4
Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
- 5
Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
- 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
Season with salt and pepper and serve!
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