Place cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of kosher salt. Bring to a boil over medium heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.

Drain the potatoes in a colander and return them to the warm pot.

Add the diced butter to the drained potatoes. Using a potato masher or hand mixer, mash the potatoes until smooth but slightly chunky for texture. Gradually stir in Bellwether Farms Crème Fraîche and mix until fully combined and creamy.

Heat the whole milk in a small saucepan until warm, and then slowly stir it into the mashed potatoes. If the potatoes are too thick, add heavy cream, a little at a time, until you reach your desired consistency.

Stir in the chopped chives and season with salt and freshly ground pepper to taste. Serve warm, garnished with extra chives if desired.

Enjoy!