So this isn’t even really a recipe, it’s more of a method to get beautifully creamy, sinfully delicious herbed garlic mashed potatoes with the least amount of effort possible. I did this to the mashed potatoes we made for Christmas dinner on a whim and all six of us agreed that mashed potatoes have to be done this way from now on. But only for special occasions given the calorie count!
Boursin Mashed Potatoes
6-8 potatoes (preferably yukon gold or russet), peeled and cubed
1 wheel (150 g) of Boursin Garlic & Herb cheese (Costco sells a two-pack for a very reasonable price)
1/4 cup milk
Choose your method of cooking potatoes. Either boil in salted water on the stove top till soft OR microwave in a glass bowl covered with plastic wrap on high for approximately 10 minutes, stirring once. Then let stand for 5 minutes.
When the potatoes are soft, either place in a stand mixer, or use a hand mixer with the milk and cheese and whip with medium power until well combined and fluffy. Serve immediately.
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