Creamy No-Fail Make-Ahead Mashed Potatoes

Ingredients

• 4 pounds russet potatoes (5 large potatoes)
• 1 1/3 cups heavy whipping cream
• 1/2 cup salted cultured butter (such as Vermont Creamery) (4 ounces), plus more for serving
• 8 ounces crème fraîche, at room temperature
• 2 teaspoons kosher salt
• 2 tablespoons chopped fresh chives

Steps

1. Preheat oven to 450°F. Pierce each potato a couple of times using a fork. Place potatoes directly on oven rack; bake until completely tender, 50 minutes to 1 hour.
2. During last 5 to 10 minutes of potato cooking time, heat cream and butter in a small saucepan on medium-low; cook until butter melts and mixture is very warm, about 5 minutes. Set aside, and keep hot.
3. Working with 1 potato at a time while potatoes are still very hot, cut potato in half lengthwise. Hold potato halves using a towel or pot holder, and use a spoon to scoop out flesh into bowl of a stand mixer fitted with the paddle attachment. Repeat process with remaining potatoes. Mash potato flesh using a fork or potato masher until broken into small pieces. Beat on medium-low speed, and gradually increase mixer speed to medium, beating until smooth, about 1 minute.
4. Remove bowl from stand mixer. Using a silicone spatula, gradually stir in hot cream mixture; stir in crème fraîche and salt until well combined. Sprinkle with chives, and top with pats of butter just before serving.