MASHED POTATOES WITH CREME FRAICHE AND CHIVES
Number Of Ingredients 7
Steps:
- In a large pot, cover the potatoes with cold water and bring to a boil. Cover and cook over moderate heat until the potatoes are tender about 20 minutes, drain. Press the potatoes through a ricer into a large saucepan set over low heat.
- Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of talk and cook over moderate heat until the butter is melted, about 3 minutes.
- Pour the hot milk over the riced potatoes and cook over moderate heat, stirring occasionally until blended, about 2 minutes. 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. Season with salt and pepper, transfer the mashed potatoes to a bowl and serve.
- Make ahead - The mashed potatoes can be kept covered at room temperature for up to 3 hours. Reheat before serving.
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