Crème Fraîche and Chive Mashed PotatoesGail Albert Halaban
Use a potato masher—or even just a large fork—if you don't have a ricer.
Recipe information
Yield
Makes 6 servings
Ingredients
3 quarts water
2 tablespoons coarse kosher salt plus additional for seasoning
2 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1-inch wedges
1/2 cup whole milk
1/2 cup crème fraîche*
2 tablespoons (1/4 stick) unsalted butter
3 tablespoons chopped fresh chives
Preparation
Step 1
Bring 3 quarts water to boil in heavy medium pot. Add 2 tablespoons coarse salt; add potatoes. Cook until potatoes are tender, about 18 minutes. Drain. Press potatoes through ricer into large bowl. Cover bowl with clean towel to keep warm.
Step 2
Heat milk, crème fraîche, and butter in saucepan over medium heat, just until bubbles begin to form at edge, stirring until butter melts. Gradually mix hot milk mixture into potatoes. Fold in chives. Season with coarse salt and pepper. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature. Reheat in microwave-safe bowl.
Step 3
- Available at most supermarkets and at specialty foods stores.
Nutrition Per Serving
Per serving: 214.1 kcal calories
42.6% calories from fat
10.1 g fat
6.4 g saturated fat
33.3 mg cholesterol
27.6 g carbohydrates
2.5 g dietary fiber
2.3 g total sugars
25.1 g net carbs
3.6 g protein
#### Nutritional analysis provided by Bon Appétit
