Boursin Mashed Potatoes
3-1/2 Pounds all-purpose potatoes, peeled & cut into 2-inch chunks
2 Packages (5 ounces) Boursin cheese with garlic and herbs, softened
1/2 Cup whole milk, or half-and-half, heated
To Taste salt
To Taste freshly ground pepper
Place the potatoes in a large saucepan and cover with cold water. Bring to a
boil over medium-high heat; reduce heat and simmer until the potatoes are very
tender, 20 to 25 minutes. Drain the potatoes in a colander. Return the potatoes
to the pot and cook over low heat for 30 seconds or so to evaporate any water
that may be remaining on the potatoes.
With a mixer, beat the potatoes until they are smooth. Add the two rounds of
Boursin cheese and continue beating until thoroughly incorporated. Thin the
potatoes by beating in the milk or half-and-half. Season the potatoes with salt
and pepper to taste.
Transfer the mashed potatoes to an ovenproof casserole and cover.
You may re-warm the potatoes either by baking in a 350 degree F. oven or by
microwaving until piping hot. Serve at once.