Crème Fraîche Mashed Potatoes
Serve with Pine Ridge Chenin Blanc + Viognier
3 pounds Yukon Gold potatoes
4 ounces unsalted butter, at room temperature
¼ cup whole milk, warmed
6 ounces crème fraîche
¼ cup thinly sliced chives
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.