Ingredients
3 lb yukon gold potatoes, peeled
2 sticks butter
7 oz creme fraiche
1/4 C heavy cream
Salt and pepper
Preparation
Peel and cut potatoes into 2 inch chunks. Put the potatoes in a large pot, cover with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes. In a large bowl, cut up the butter. Working over the bowl, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon, and add the creme fraiche and cream, until light and fluffy. Season generously with salt and pepper and stir in the chives.
