Categories: Sides
Ingredients
- 1 1/2 lb. fingerling potatoes
- 8 tbsp. butter
- 1 large garlic clove, thinly sliced
- 3 tbsp. crème fraiche
- 3 tbsp. chopped fresh chives
- 2 tsp chopped fresh tarragon
Directions
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Place a steamer insert in a large pot. Add enough water to reach the bottom of the steamer. Add the potatoes. Cover and bring to a boil. Steam until tender, 15-20 minutes.
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Meanwhile, in a small skillet, melt 2 tbsp. butter over medium-low heat. Add the garlic. Cook, stirring occasionally, until softened but not browned, 1-2 minutes. Let cool.
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In a mini food processor, pulse the garlic butter, the remaining 6 tbsp. butter, the crème fraiche, chives, and tarragon until smooth; season the herb butter with salt and pepper.
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Transfer the potatoes to a bowl. Using the back of a large spoon, gently break the potatoes open (do not mash). Mix in half of the herb butter or more to taste; season.