Ingredients
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6
-
2
-
3/4
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Mashed Potatoes With Creme Fraiche and Chives,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.)*
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Steps
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1
Done
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In a Large Pot, Cover the Potatoes With Cold Water and Bring to a Boil Over High Heat. |
|
2
Done
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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. |
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5
Done
|
Pour the Hot Milk Over the Riced Potatoes and Cook Over Medium Heat, Stirring Occasionally, Until Blended - About 2 Minutes. |
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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. |
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7
Done
|
Season With Salt and Pepper and Serve! |
