• Place the cubed potatoes in a medium pot with 1 teaspoon of salt and cover with cold water. Bring to a simmer over medium heat and simmer until potatoes are fork tender.
• Drain the potatoes in a colander and return the potatoes to the pot they were boiled in. Add the butter to the pot with the potatoes. Using a potato masher or hand mixer (I use a hand mixer), gently mash the potatoes.
• Add the crème fraîche to the pot and mix until mostly smooth. Add the chives and stir to combine. Taste before adding salt and pepper and add to your taste preference. If the potatoes are too thick, add a bit of heavy cream until they're your desired texture. Serve immediately.

Notes:

• This recipe can be doubled if needed.
• Because there are so few ingredients, use the best quality butter and crème fraiche you can find. Most grocery stores carry crème fraiche and cultured butter, but I usually get mine at Trader Joe's.
• If you prefer to use a potato ricer for your potatoes, you can absolutely do that.