Boursin Mashed Potatoes
6 standard portions
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Dietary & allergen details
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Ingredients
- 2 pounds (900g) potatoes
- 2 tablespoons unsalted butter
- 5.2 ounce (180g) Boursin Garlic & Fine Herbs Gournay Cheese
- ΒΌ cup (60g) whole milk
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
Method
- Start by peeling and cubing the potatoes into 1" pieces. Add them to a pot, or saucepan, and cover with cold water. Bring to a boil over medium high heat, salt the water and cook (partially covered with a lid) until the potatoes are fork tender.
- Remove the potatoes from the heat, and drain all of the water.
- Add Flavors and Mash: Next, you want to add the Boursin cheese, butter, salt, and pepper. Use a potato masher to mash everything together.
- The potatoes will be a little too thick, so gradually add in warm milk and mix again until you reach the desired consistency.
- I like to serve the potatoes in a semi-shallow dish for nice presentation. Garnish with chopped fresh parsley and a piece of butter.