Boursin Garlic & Herb Mashed Potatoes
Boursin Garlic & Herb Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes
- 1 tablespoon coarse salt
- 3 cups chicken broth, or enough to cover potatoes by 1 inch
- 4 tablespoons unsalted butter, diced
- 1 round Boursin Garlic & Fine Herbs spreadable gourmet cheese, at room temperature
- 1/2 cup whole milk, hot
- 3/4 teaspoon freshly cracked black pepper
For Garnish (Optional)
- butter, additional, as needed
- fresh herbs, chopped, as needed (such as parsley)
Instructions
- 1
Place the peeled and cubed Yukon Gold potatoes into a large pot. Add 1 tablespoon of coarse salt and 3 cups of chicken broth (or enough broth to cover the potatoes by about 1 inch).
⏱️ 2 min
- 2
Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Cook the potatoes until they are just fork-tender, which takes approximately 10 minutes.
⏱️ 10 min
- 3
Carefully drain the cooked potatoes using a colander. Give the colander a couple of shakes to remove excess moisture from the potatoes.
⏱️ 2 min
- 4
Transfer the drained potatoes back into the large pot.
⏱️ 1 min
- 5
Add 4 tablespoons of diced unsalted butter to the hot potatoes and stir until it melts.
⏱️ 2 min
- 6
Crumble the room-temperature Boursin Garlic & Fine Herbs cheese over the potatoes.
⏱️ 1 min
- 7
Pour 1/2 cup of hot whole milk into the pot, followed by 3/4 teaspoon of freshly cracked black pepper.
⏱️ 1 min
- 8
Using a potato masher, mash all the ingredients together until you achieve your desired consistency. Avoid over-mixing to prevent the mashed potatoes from becoming gummy.
⏱️ 3 min
- 9
Serve the finished mashed potatoes warm, optionally garnished with an extra pat of butter and fresh chopped herbs.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Boursin Garlic & Herb Mashed Potatoes
Ingredients
For the Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes
- 1 tablespoon coarse salt
- 3 cups chicken broth, or enough to cover potatoes by 1 inch
- 4 tablespoons unsalted butter, diced
- 1 round Boursin Garlic & Fine Herbs spreadable gourmet cheese, at room temperature
- 1/2 cup whole milk, hot
- 3/4 teaspoon freshly cracked black pepper
For Garnish (Optional)
- butter, additional, as needed
- fresh herbs, chopped, as needed (such as parsley)
Instructions
- 1
Place the peeled and cubed Yukon Gold potatoes into a large pot. Add 1 tablespoon of coarse salt and 3 cups of chicken broth (or enough broth to cover the potatoes by about 1 inch).
⏱️ 2 min - 2
Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Cook the potatoes until they are just fork-tender, which takes approximately 10 minutes.
⏱️ 10 min - 3
Carefully drain the cooked potatoes using a colander. Give the colander a couple of shakes to remove excess moisture from the potatoes.
⏱️ 2 min - 4
Transfer the drained potatoes back into the large pot.
⏱️ 1 min - 5
Add 4 tablespoons of diced unsalted butter to the hot potatoes and stir until it melts.
⏱️ 2 min - 6
Crumble the room-temperature Boursin Garlic & Fine Herbs cheese over the potatoes.
⏱️ 1 min - 7
Pour 1/2 cup of hot whole milk into the pot, followed by 3/4 teaspoon of freshly cracked black pepper.
⏱️ 1 min - 8
Using a potato masher, mash all the ingredients together until you achieve your desired consistency. Avoid over-mixing to prevent the mashed potatoes from becoming gummy.
⏱️ 3 min - 9
Serve the finished mashed potatoes warm, optionally garnished with an extra pat of butter and fresh chopped herbs.
⏱️ 1 min