> 2 1/5 lbs russet potatoes
> 2 oz Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
> 8 oz Vermont Creamery Crème Fraîche
> 1 1/2 tsp salt
> 1 tsp pepper
> 2 tbsp fresh chives, chopped
Peel and chop potatoes into large and even 1-inch pieces. Place in a large pot and cover with water.
Cook over high heat until the water comes to a boil, then reduce heat to meduim low and simmer until the potatoes are cooked through, about 10-15 minutes.
Drain the potatoes and transfer back into the pot. To this, add in the cultured butter, and mash the potatoes with a potato masher until smooth.
Spoon in the créme fraîche, salt, and pepper and stir to combine. Taste and add more salt and pepper if desired.
Gently fold in the chives into the mashed potatoes before serving, reserving a teaspoon to sprinkle on top.
Recipe provided by Vermont Creamery