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
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 stove-top or in a 225-degree oven.