Description
Make rich, flavorful mashed potatoes quickly by incorporating Boursin Garlic & Fine Herbs cheese for a gourmet upgrade perfect for any dinner or holiday meal.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1 cup water
- 1 teaspoon salt, plus more for boiling
- 1/2 cup heavy cream, warmed
- 4 ounces Boursin Garlic & Fine Herbs cheese, softened
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon black pepper
Instructions
- Place the peeled and quartered potatoes in a large pot. Cover them with 1 inch of cold water and add 1 teaspoon of salt.
- Bring the water to a boil over high heat. Reduce heat to maintain a steady simmer and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes completely in a colander. Return the drained potatoes to the hot, empty pot.
- Let the potatoes sit in the hot pot for 2 minutes to allow excess moisture to evaporate.
- Add the warmed heavy cream, softened Boursin cheese, and butter pieces to the potatoes.
- Using a potato masher or a hand mixer on low speed, begin mashing or whipping the potatoes until they are mostly smooth.
- Continue mixing until the cheese and butter are fully incorporated and the potatoes reach your desired creamy consistency. Do not overmix.
- Stir in the black pepper and add more salt to taste if needed. Serve immediately.
Notes
- For extra smooth potatoes, use a potato ricer after draining.
- If you prefer a tangier flavor, substitute half of the heavy cream with sour cream.
- You can use Russet potatoes, but Yukon Golds provide a naturally buttery texture.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 75