- 5
- 45 mins
Ingredients
- 5 ea russet potatoes; peeled and cut into 1/2" pieces
- 5 cloves garlic; peeled and root end sliced off
- 1 package Boursin Cheese; (5.2 oz)
- 1/2 cup Sour cream
- 1/4 cup heavy cream*
- salt; and pepper to taste
Preparation
Step 1
Fill a 3 qt pot about 2/3rds full with water and bring to a boil Add about 1 Tbsp of salt, the garlic and the potatoes. Cook about 8-10 minutes or until the potato pieces are fork tender.
Drain the pot into a colander. If you like smoother potatoes, press the cooked potatoes and garlic through a ricer into the pot. If you like more coarse mashed potatoes, just put them back in the pot and mash them with a masher or just a wooden spoon.
Stir in the Boursin cheese. The residual heat should melt the cheese quickly. Stir in the sour cream. *If the consistency of the mashed potatoes call is too thick, add the heavy cream.
Now just season with salt and pepper to taste. You can garnish with a few crumbles of extra Boursin cheese.
http://www.nibblemethis.com/2010/04/boursin-cheese-mashed-potatoes.html