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Chenin Blanc + Viognier

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Crème Fraîche Mashed Potatoes

Serve with Pine Ridge Chenin Blanc + Viognier

Serves 4–6

Ingredients:

3 pounds Yukon Gold potatoes

Salt

4 ounces unsalted butter, at room temperature

¼ cup whole milk, warmed

6 ounces crème fraîche

¼ cup thinly sliced chives

Instructions:

Peel the potatoes and cut into chunks. Place in a large saucepan and add cold water to cover the potatoes by an inch. Salt the water and bring to a boil. Cook the potatoes, uncovered, until very tender.

Drain the potatoes and put them back in the pan. Return the pan to medium heat for 1 or 2 minutes to help dry out the potatoes. You can put the potatoes through a food mill or a ricer or mash them by hand with a potato masher. Add the butter and milk and stir into the potatoes. Add the crème fraîche and chives. Season with salt and serve.

 

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Aromas of summer jasmine, honeyed pears, and chai spice lead to flavors of succulent tropical fruits like guava, papaya, and kiwi, complemented by melons, fresh apples, and lemon-lime. Crisp and refreshing as an aperitif or mixed as a cocktail. Enjoy with almost any cuisine. CB+V is always Better Together with friends.

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