Step 1Place the potatoes in a medium pot and cover with cold water by at least 4 inches. Add 1 tablespoon kosher salt. Bring to a boil, turn down the heat and simmer gently for about 15 minutes, until the potatoes are tender when pierced. Drain the potatoes and set aside, reserving a cup of the potato water.
Step 2Return the potatoes to the pot over medium heat and smash them slightly with a hand masher.
Step 3Add the butter and fleur de sel. Stir to coat the potatoes with the butter.
Step 4Add about 3 tablespoons of the reserved potato water to help coat and glaze the potatoes. Adjust seasonings and stir in the parsley.
Step 5To serve, place one-half cup potatoes on a serving plate. Top with a generous tablespoon of creme fraiche, a pinch of cracked black pepper and chives.