Chive & Crème Fraîche Mashed Potatoes

Photograph by Madeleine Hill. Recipe by Andrew Zimmern

Photograph by Madeleine Hill. Recipe by Andrew Zimmern

 

Instructions

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

SERVINGS: 8

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 stove-top or in a 225-degree oven.

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