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! ---------------------------------------------------------------------------
Nutrition
Ingredients
