Ingredients
-
6
-
2
-
3/4
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Large Pot, Cover the Potatoes With Cold Water and Bring to a Boil Over High Heat. |
|
2
Done
|
Cover and Cook Over Med-High Heat Until the Potatoes Are Tender to a Fork, About 20 Minutes; Drain. |
|
3
Done
|
Press the Potatoes Through a Ricer (for Very Smooth Mashed Potatoes) Into a Large Saucepan Over Low Heat. |
|
4
Done
|
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
Done
|
Pour the Hot Milk Over the Riced Potatoes and Cook Over Medium Heat, Stirring Occasionally, Until Blended - About 2 Minutes. |
|
6
Done
|
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
Done
|
Season With Salt and Pepper and Serve! |
