Steamed Fingerling Potatoes With Creme Fraiche

• 2 lbs tiny fingerling potatoes, well scrubbed
• 2 tablespoons butter
• 2 tablespoons creme fraiche, plus
• additional creme fraiche, for garnish
• 1 teaspoon fleur de sel or 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon basil, coarsely chopped (Opal is preferred)
• 2 tablespoons minced chives
• chives (to garnish)

1. Place potatoes in a steamer basket over 1" simmering water. Cover and steam until tender, 15-20 minutes.
2. In a saucepan, mash half of the potatoes with a potato masher or ricer.
3. Add remaining potatoes, butter, creme fraiche, fleur de sel (or kosher salt) and pepper.
4. Gently stir to combine.
5. Transfer potatoes to a serving bowl.
6. Garnish with creme fraiche, basil and chives.
7. *Fleur de Sel is available online at chefsshop.com or at specialty food markets. It is sea salt.

potatoes, butter, creme fraiche, additional creme fraiche, kosher salt, cracked black pepper, basil, chives, chives

Taken from www.food.com/recipe/steamed-fingerling-potatoes-with-creme-fraiche-188711 (may not work)