Crème Fraiche Potatoes
- 800 g potatoes, peeled and chopped
- 150 ml milk
- 25 g butter
- 110 g crème fraîche
- sea salt, to taste
Boil the potatoes in a pan of salted water until tender.
Remove from the heat, drain well and return to the hot pan.
Mash the potatoes until smooth.
Heat the milk and butter in a small pan over a medium heat, until the butter has melted (do not allow the mixture to boil).
Beat the hot butter and milk into the potatoes, then fold in the crème fraîche.
Season, to taste, with sea salt.