Boursin Mashed Potatoes
These Boursin Mashed potatoes are herby, creamy and so easy to make! They are an elevated twist on regular mashed potatoes.
Equipment
- 1 Potato ricer
- 1 3.5 quart pot
Ingredients
- 3 pounds Russet potatoes washed, peeled and diced into 2 inch cubes
- 1 Tablespoon Kosher salt I use diamond crystal brand (for the boiling water)
- ½ Cup Salted butter 1 stick, 8 tablespoons.
- 5.2 Ounces Boursin cheese (Shallot and Chive) 1 whole package
- ¾ Cup Heavy whipping cream
- Salt and pepper to taste
- Chives For garnish
Instructions
- Wash the potatoes and peel them. Cut them into 2 inch cubes.
- In a heavy bottom pot add enough water to cover the potatoes, at least 2 inches over and give yourself enough room for the water to boil, another 2 inches.
- Add the one tablespoon of salt and bring to a boil over medium-high heat.
- Cook until potatoes are fork tender, about 15-20 minutes.
- While the potatoes are cooking, melt the butter in a sauce pan over medium-low heat.
- Add the heavy whipping cream and the wheel of Boursin cheese. Use a wooden spoon to break down the cheese and mix until well combined.
- Once the potatoes are fork tender, drain the water and return them to the pot.
- Mash the potatoes or run them through a potato ricer (my preferred method)
- Slowly add the warm cream mixture and mix with a wooden spoon until just combined.
- Taste for salt and pepper.
- Add chopped chives and serve.
Nutrition
Calories: 518kcalCarbohydrates: 43gProtein: 8gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 100mgSodium: 1337mgPotassium: 979mgFiber: 3gSugar: 3gVitamin A: 1166IUVitamin C: 13mgCalcium: 71mgIron: 2mg
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