Boursin Cheese is a great way to add creaminess, herbs, garlic, and excitement to everyday mashed potatoes.
Unless your Russet or Ideo potato is giant, I usually count one potato per person. It is easy to adjust to more people and more potatoes by following my formula.
And the formula is simple, per each potato, I do
One tablespoon butter
1/4 cup cream
1/4 round Boursin Cheese
Boursin Mashed Potatoes
Creamy mashed potatoes infused with garlic and herbs.
Ingredients
- 2 russet potatoes
- 2 tbsp butter
- 1/2 cup cream, milk, or half and half
- 1/2 round Boursin cheese
- kosher salt and white pepper to taste
Instructions
- peel and cut potatoes into even-sized cubes.
- Place in a pan of cold water or chicken stock, add 2 large pinches of salt, and bring to a boil.
- Reduce heat to a simmer and simmer for 10 to 15 minutes.
- While the potatoes are cooking, add the butter, cream, Boursin, salt, and pepper to a bowl, and set the bowl over the pot to melt the butter.
- When potatoes are fork tender, drain and add to the bowl with the melted butter, Boursin and cream.
- Mash with a potato masher, and taste for seasoning.
Tried this recipe?Let us know how it was!