- 4 quarts water
- 3 tablespoons kosher salt
- 3 lbs yukon gold potatoes, peeled and cubed (3/4 cup whole milk)
- 1/2 cup creme fraiche
- 3 tablespoons unsalted butter
- 4 tablespoons chopped chives
Bring water to a boil with the potatoes already in the saucepan.
Cook potatoes for about 20 minutes.
Drain and place potatoes into a potato ricer and pass through into a regular heatproof glass bowl.
In a saucepan, heat milk, creme fraiche and butter until bubbles start to form.
Mix the hot mixture with the potatoes and blend well with a stand mixer or hand
mixer until potatoes are super creamy, add in chives and mix for about 3-4 minutes.
Season with salt and pepper and of course TASTE!!!
Place in a heat proof dish and cover with foil until ready for use. Reheat in oven at
200°F if necessary for 10 minutes.
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