- 3 quarts water
- 2 tablespoons coarse kosher salt plus additional for seasoning
- 2 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1-inch wedges
- 1/2 cup whole milk
- 1/2 cup crème fraîche
- 2 tablespoons (1/4 stick) unsalted butter
- 3 tablespoons chopped fresh chives
Bring 3 quarts water to boil in heavy medium pot. Add 2 tablespoons coarse salt; add potatoes. Cook until potatoes are tender, about 18 minutes. Drain. Press potatoes through ricer into large bowl. Cover bowl with clean towel to keep warm. Heat milk, crème fraîche, and butter in saucepan over medium heat, just until bubbles begin to form at edge, stirring until butter melts. Gradually mix hot milk mixture into potatoes. Fold in chives. Season with coarse salt and pepper.
Tip: This recipe can be made 1 hour ahead. Let stand at room temperature. Reheat in microwave-safe bowl.