3 Lbs. Yukon Gold Potatoes, Washed, Skin On, Cut into 2” Chunks
8 Tablespoons (1Stick) Unsalted Butter, Softened at Room Temperature
¾ Cup Crème Fraiche, Room Temperature
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
White Truffle Oil to Drizzle (Optional)
Place the potatoes in a pot of cold water to cover by at least an inch, along with 2 teaspoons coarse sea salt. Bring the potatoes to a boil and cook until tender, about 20 to 25 minutes. Drain the potatoes and return them to the pot. Over medium high heat shake the potatoes in the pan to evaporate any remaining water. Remove the pan from the heat.
Add the butter, crème fraiche, salt and pepper and, with a potato masher, smash the potatoes to the consistency you like. (I always leave a little bit of lumpy potato. I just like it that way.) Place the potatoes in a large bowl or plate individually. Drizzle a bit of white truffle oil just before serving. Serve immediately.