Ingredients:

  • 1 kg Yukon Gold potatoes, peeled and cut into uniform 1-inch chunks
  • 1 tbsp sea salt
  • 100 g unsalted butter, chilled and cubed
  • 100 ml whole milk
  • 2 tbsp crème fraîche
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 bunch fresh chives, finely minced

Instructions:

  1. Place the potato chunks in a large saucepan and cover with cold water. Add 1 tablespoon of sea salt. Bring to a boil, then reduce heat to a simmer.
  2. Cook the potatoes for 15–18 minutes until fork-tender, ensuring they slide off a knife with no resistance.
  3. Drain the potatoes in a colander and let them sit for 30 seconds to shed excess water.
  4. Return the drained potatoes to the warm pot over the turned-off burner. Shake gently for 2 minutes until the potatoes appear matte and floury, indicating the moisture has evaporated.
  5. Pass the potatoes through a ricer or food mill back into the pot to ensure a lump-free texture.
  6. While processing the potatoes, warm the milk in a small saucepan over low heat; do not bring to a boil.
  7. Gently fold the cold, cubed butter into the hot potatoes first, allowing the fat to emulsify and coat the starch.
  8. Gradually pour in the warm milk while folding, followed by the crème fraîche. Season with salt, pepper, and minced chives before serving.