Boursin Cheese Mashed Potatoes

By Beefman-2

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

Details

Servings 5
Cooking time 45mins
Adapted from bigoven.com

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