Ingredients
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2 1/5 lbs russet potatoes
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2 oz Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
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8 oz Vermont Creamery Crème Fraîche
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1 1/2 tsp salt
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1 tsp pepper
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2 tbsp fresh chives, chopped
Steps
1
Peel and chop potatoes into large and even 1-inch pieces. Place in a large pot and cover with water.
2
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.
3
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.
4
Spoon in the créme fraîche, salt, and pepper and stir to combine. Taste and add more salt and pepper if desired.
5
Gently fold in the chives into the mashed potatoes before serving, reserving a teaspoon to sprinkle on top.
Comments
Recipe provided by Vermont Creamery