Mashed Potato and Herbed Cheese Bake

By kawaibaby

Cook's Country …. can be made a day in advance, refrigerated, and then baked, increasing the cooking time by 5 to 10 minutes

Ingredients

• 4 tablespoons unsalted butter, plus extra for greasing baking dish
• 3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch chunks
• 2 (5-ounce) packages Boursin cheese spread
• ½ cup milk
• ¾ teaspoon table salt
• ¼ teaspoon ground black pepper
• 3 tablespoons plain bread crumbs
• 3 tablespoons grated Parmesan chees

Preparation

Step 1

Boursin cheese spread, which is flavored with garlic and herbs, is the secret ingredient in this recipe. The casserole can be prepared a day in advance, refrigerated, and then baked, increasing the cooking time by 5 to 10 minutes.
1. Adjust oven rack to middle position and heat oven to 350 degrees. Butter 8-inch-square baking dish.
2. Place potatoes in large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into pot, and mash with cheese spread, milk, and 3 tablespoons butter until smooth. Stir in salt and pepper. Spoon potatoes into prepared pan.
3. Melt remaining tablespoon of butter and toss with bread crumbs and Parmesan in small bowl. Sprinkle bread crumb mixture over casserole. Bake until casserole is very hot and top is golden brown, about 45 minutes. Cool for 10 minutes before serving.