Crème Fraîche and Chive Mashed Potatoes

Ingredients

• 2 tablespoons coarse kosher salt plus additional for seasoning
• 0.5 cup crème fraîche 
• 3 tablespoons chives fresh chopped
• 2 pounds finn potatoes yellow peeled cut into 1-inch wedges
• 2 tablespoons butter unsalted ()
• 3 quarts water 
• 0.5 cup milk whole

Equipment

• bowl
• sauce pan
• pot
• potato ricer

Directions

1. Bring 3 quarts water to boil in heavymedium pot.
2. Add 2 tablespoons coarsesalt; add potatoes. Cook until potatoesare tender, about 18 minutes.
3. Drain. Presspotatoes through ricer into large bowl.Cover bowl with clean towel to keep warm.
4. Heat milk, crème fraîche, and butterin saucepan over medium heat, just untilbubbles begin to form at edge, stirringuntil butter melts. Gradually mix hot milkmixture into potatoes. Fold in chives.Season with coarse salt and pepper.DO AHEAD: Can be made 1 hour ahead.
5. Letstand at room temperature. Reheat inmicrowave-safe bowl.
6. * Available at most supermarkets and atspecialty foods stores.
7. Bon Appétit