My husband’s favorite comfort food is mashed potatoes. It’s like chicken soup to him when he gets sick. I’m always trying to find new ways to dress up mashed potatoes to get a little variety into our life and one day the morning show we were listening to on our way to work was talking about using Boursin cheese. I’d used this cheese as a spread on sandwiches and as an appetizer before and knew I loved the creamy, garlicky flavor; it would be the perfect accompaniment to mashed potatoes.
I made these potatoes to go along with my Perfect Roast Beef and they were a winner!
Here’s what you need:
Wash the potatoes and cut them into about 2 inch chunks. You want them to be relatively even so they cook evenly. Cover with cold water and bring to a boil. Reduce heat to a simmer and cook until tender when pierced with a fork, about 20 minutes. Drain the potatoes and return to the hot pot. The heat of the hot pot will help evaporate some of the residual moisture from the potatoes.
Add in some butter, half and half, and the Boursin cheese.
Now it’s time to mash the potatoes. Add more half and half as needed to achieve the texture you want. I used a hand mixer this time because I wanted fluffy, creamy, smooth mashed potatoes. Sometimes I want a rustic more smashed potatoes and use a potato masher. It’s completely up to you.
Serve as the perfect side dish to almost any meat (I highly recommend you try my perfect roast beef!) or as an entrée to a sick husband.
- 2 large Yukon gold potatoes
- 2 tablespoons butter
- ½ package of boursin garlic and herb cheese
- Fat-free half and half
- Wash potatoes and cut into rough two inch chunks. Add to a medium saucepan and add water to cover potatoes. Bring to a boil and simmer until tender, about 20 minutes. Drain.
- Return potatoes to hot pan. Add butter, boursin, and half and half. Mash until you achieve your desired texture.
Dana, you’re Grandma Forsman would have a fit knowing that you cover the potatoes with water to cook them. She would tell you that 1/2″ of water would be plenty and that doing it your way “you are cooking all the vitamins out of them”. 🙂