Ingredients

Instructions

  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!