Boursin Mashed Potatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

Next time you make mashed potatoes add a package of Boursin Garlic and Herb Cheese to them for more flavor and taste.  OMG they are so delicious!  They’ve got all the usual comfort of your classic mashed potatoes but the creamy Boursin adds an herby, garlicky boost that makes every bite smooth, velvety, extra tasty, and unforgettable.  Another trick… boil your potatoes in chicken broth not water.

 

 

 

 

 

 

 

 

Boursin Mashed Potatoes

 

2 pounds Yukon Gold potatoes

1 tablespoon coarse salt

3 cups chicken broth, (or just enough to cover the potatoes for boiling)

6 tablespoons unsalted butter, divided

5.3 ounce round Garlic & Herb Boursin cheese, room temperature

1/2 cup whole milk, hot

3/4 teaspoon freshly ground black pepper

parsley, finely chopped for garnish

 

Peel your potatoes and then cut into 1½-inch cubes.

Place the potatoes in a large pot with 1 tablespoon of coarse kosher salt (not table salt) and enough chicken broth to cover the potatoes by 1 inch.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring to a boil, then reduce the heat to a gentle simmer until the potatoes are just fork-tender, about 10 minutes. Drain the potatoes in a colander, give them a couple of shakes, and return them to the warm pot. Remove from heat.

 

 

 

 

 

 

 

 

 

 

 

 

Add 4 tablespoons of diced butter; stir until melted and combined. Then add in the Boursin cheese, milk, and the pepper; mash with a potato masher until the desired consistency is reached.

 

 

 

 

 

 

 

 

 

 

 

 

You can also use an electric mixer for extra smooth and silky mashed potatoes, but be careful not to over mix or you could end up with gummy potatoes!

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer hot mashed potatoes to a serving bowl and top with butter and finely chopped parsley.

 

Photography is the property of and copyrighted to Welcome Home.