a small bunch of chives
a few tablespoons of crème fraiche
1tbsp mustard (wholegrain, English or Dijon whatever you prefer)
salt and pepper
For the pork, lay the pork skin side down and season the meat with salt and pepper
Boil the potatoes for 10-15 minutes until tender.
Drain well and put the back in the pan, crush lightly with a fork.
Add the creme fraiche, which will melt in the heat of the potatoes, stir in the mustard and snipped chives, season and serve immediately or eat cold.