Boursin Mashed Potatoes
3 1/2 pounds all-purpose potatoes peeled and cut into 2-inch chunks
2 packages (5 ounces each) imported French Boursin cheese with garlic and herbs
1/2 cup whole milk or half-and-half
Salt and freshly ground pepper to taste
1. Place the potatoes in a large pot and cover amply with water. Bring to a boil over medium-high heat and continue to cook 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
2. With a handheld mixer, beat the potatoes until they are smooth. Add the two rounds of Boursin cheese and continue beating until it is thoroughly incorporated. Thin the potatoes by beating in the milk or half-and-half. Season the mashed potatoes with salt and pepper to taste.
3. Transfer the mashed potatoes to an ovenproof casserole and re-warm either by baking in a 350°F or by micro waving until piping hot. Serve at once.
Yield: 8 servings
Submitted by sooz
Vegetables, Side Dishes & Salads
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