• 2 pounds tiny fingerling potatoes , well scrubbed
• 2 tablespoons butter
• 2 tablespoons creme fraiche , plus additional for garnish
• 1 teaspoon fleur de sel or kosher salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon basil , preferably opal, coarsely chopped
• 1 tablespoon minced chives plus several whole, for garnish

Place potatoes in a steamer basket over 1 inch simmering water. Cover and steam until tender, 15 to 20 minutes.

In a saucepan, mash half of the potatoes with a potato masher. Add remaining potatoes, butter, crème fraîche, fleur de sel (or kosher salt) and pepper. Gently stir to combine.

Transfer potatoes to a serving bowl. Garnish with crème fraîche, basil, and chives.

Recommended ingredient: Fleur de sel is available online at chefshop.com or at specialty food markets.