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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, cover the potatoes with cold water and bring to a boil over high heat. | 2. Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain. | 3. Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat. | 4. Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes. | 5. Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes. | 6. Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes. | 7. Season with salt and pepper and serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	6		peeled halved	-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	3/4	cup	unsalted divided	1220.6925	0.1022	1.4471	138.0898
kosher salt	1	tablespoon		-	-	-	-
creme fraiche	1	cup		-	-	-	-
chive	1/2	cup	chopped	7.2	1.044	0.7848	0.1752
kosher salt			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.