Ingredients

• 1 five-pound bag of medium russet potatoes, peeled and cubed
• 1 to 2 pints heavy whipping cream
• 1 to 2 sticks salted butter (room temperature)
• 1/4 cup crème fraiche
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon tarragon, minced

Directions

1. Place potatoes in a saucepan and cover with water.  Bring the potatoes to a boil and allow them to boil on medium high for 20-25 minutes or until very tender.
2. Once cooked drain well and place in a large mixing bowl.
3. Mash potatoes with masher, or whipped with a hand mixer. For the smoothest most luxurious mashed potatoes whip with hand beaters.
4. Add 1 pint heavy whipping cream, 1 stick of butter, the crème fraiche and the black pepper and begin mashing.  If they are still too thick, add moderate amounts of additional whipping cream alternating with the additional butter, until you reach a consistency that works best for you.
5. Serve the mashed potatoes garnished with the minced tarragon and a pinch of salt.