Mashed Potatoes with Crème Fraîche and Chives
Crème fraîche and chives add a tasty twist to plain 'ol mashed potatoes!
Servings: 12
Equipment
Ingredients
- 6 pounds Yukon Gold potatoes peeled and quartered
- 1 tablespoon kosher salt plus more to taste
- 2 cups whole milk
- 12 tablespoons (6 ounces) unsalted buter
- 1 cup crème fraîche Homemade or store-bought
- ½ cup chopped chives
Instructions
- 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 ½ cups of 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 and tender. Add up to an additional ½ cup of warm milk to reach the 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!
Notes
The recipe can easily be halved.
The recipe can be prepared and stored covered at room temperature for up to 3 hours ahead of time. Reheat before serving.
Nutrition
Calories: 338kcal | Carbohydrates: 42g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 125mg | Potassium: 1048mg | Fiber: 5g | Sugar: 4g | Vitamin A: 612IU | Vitamin C: 46mg | Calcium: 101mg | Iron: 2mg
