Crushed Potatoes with Creme Fraiche and Chives

Serves 4

• 1 1/4 – 1 1/2 lbs small fingerling potatoes

• 4 tbsp unsalted butter

• 1 C of reserved potato cooking water

• 3 tbsp Italian parsley, chopped

• creme fraiche for topping

• 2–3 tbsp chives, cut 1/2 inch long

• Sea salt

• Freshly cracked black pepper

Instructions

Place the potatoes in a large pot, cover with 4 inches of cold water, and add 2 tsp of sea salt. Bring to a boil, turn down the heat, and simmer for 15 minutes or until the potatoes are tender when pierced. Reserve a cup of cooking water and strain the potatoes.

With the back of a spoon, gently smash the potatoes and return them back to the pot with the butter and 1/2 tsp sea salt. Gently stir to coat. Start adding a few spoonfuls of potato water at a time, stirring and creating a butter sauce that will coat the potatoes. Taste for seasoning. Add the parsley and any extra potato water if needed. Place the potatoes in a large serving bowl. Top with dollops of creme fraiche, chives, and freshly ground black pepper.