Recipes Mashed Potatoes with Crème Fraîche and Chives 5.0 (5,308) Add your rating & review These are the perfect mashed potatoes: creamy, fluffy and slightly tangy thanks to the addition of crème fraîche. The chopped chives add an appealing freshness, but purists can omit them. More Potato Recipes By Rachel Soszynski Updated on October 8, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 40 mins Total Time: 1 hrs Yield: 12 Ingredients 6 pounds Yukon Gold potatoes, peeled and halved 2 cups whole milk 1 1/2 sticks unsalted butter Kosher salt 1 cup crème fraîche 1/2 cup finely chopped chives Freshly ground pepper Directions 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 salt 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 crème fraîche, 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. Rate it Print