Mashed Potatoes With Creme Fraiche and Chives |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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:
6 lbs yukon gold potatoes, peeled and halved |
2 cups whole milk |
3/4 cup unsalted butter, divided |
1 tablespoon kosher salt |
1 cup creme fraiche |
1/2 cup finely chopped chives |
freshly ground black pepper and kosher salt, to taste |
Directions:
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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