Boursin Mashed Potatoes
Ingredients
- 3 1/2 pounds potatoes, cut into 2 inch chunks
- 2 - 5oz pkg Boursin cheese with garlic and herbs, softened
- 1/2 cup whole milk or half and half, heated
- salt to taste
- freshly ground pepper to taste
Instructions
Method
Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat; reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain the potatoes in a colander. Return the potatoes to the pot and cook over low heat for 30 seconds or so to evaporate any water that may be remaining on the potatoes.
With a mixer, beat the potatoes until they are smooth. Add the two rounds of Boursin cheese and continue beating until thoroughly incorporated. Thin the potatoes by beating in the milk or half-and-half. Season the potatoes with salt and pepper to taste.
Transfer the mashed potatoes to an ovenproof casserole and cover.
You may rewarm the potatoes either by baking in a 350 degree F. oven or by microwaving until piping hot. Serve at once.
Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat; reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain the potatoes in a colander. Return the potatoes to the pot and cook over low heat for 30 seconds or so to evaporate any water that may be remaining on the potatoes.
With a mixer, beat the potatoes until they are smooth. Add the two rounds of Boursin cheese and continue beating until thoroughly incorporated. Thin the potatoes by beating in the milk or half-and-half. Season the potatoes with salt and pepper to taste.
Transfer the mashed potatoes to an ovenproof casserole and cover.
You may rewarm the potatoes either by baking in a 350 degree F. oven or by microwaving until piping hot. Serve at once.
Recipe Info
Views
793
Date
December 8, 2003
Categories
Mashed Potatoes