How to Make It
Start potatoes in cold heavily salted water over high heat, and bring to boil.
Once boiling cook 15-20 minutes until completely tender. Drain potatoes completely and return to pot over low heat to dry out slightly, shaking and stirring a bit, just a couple of minutes.
Using a ricer or a food mill, process the potatoes over a large bowl with cubed butter and cream cheese. If you like a chunkier mash, just put the potatoes in the bowl and mash with hand masher or a hand mixer on medium speed. Using a large spatula or spoon, mix the potatoes with the butter and cream cheese until smooth. Add half of the crème fraiche and mix through, and taste for tang. If you like more tang, add the other half, if not, season to taste with salt and pepper. If the mix is too thick and you’d like it smoother, add half and half or whole milk a couple tablespoons at a time until you get the texture you prefer.
Garnish with chives before serving.