Guys!! Ladies!!! We are making one of my favorite foods - mashed potatoes. Such an important staple for so many fall favorites. From shepherds pie to short ribs, whether its Thanksgiving day or just Thursday.
The result? Creamy, buttery mashed potatoes that are made even better by adding a whole block of Boursin cheese. This recipe keeps it simple and delicious without being overly indulgent.
Time: About 40 minutes
Serves: 6
Ingredients
3 lbs Yukon gold or other yellow potatoes
1 tablespoon kosher salt, plus more to taste
1/4 cup whole milk
4 tablespoons salted butter
1 (5.2 oz) block Boursin cheese
Freshly cracked black pepper, to taste
Fresh chives, for serving
Instructions
Prep the potatoes. Peel the potatoes and cut them into roughly 2-inch chunks. Transfer to a large saucepan or Dutch oven and cover with cold water by about an inch.
Add 1 tablespoon kosher salt and bring the water to a rolling boil. Reduce the heat slightly, cover, and cook for about 20–30 minutes, or until the potatoes are very fork-tender. You should be able to easily mash a piece with the back of a fork.
Drain the potatoes well, then return them to the warm pot. Let them sit for a minute or two so any excess moisture can evaporate.
Meanwhile, add the 1/4 cup whole milk, 4 tablespoons salted butter, and Boursin cheese to a small saucepan. Warm over medium-low heat, stirring occasionally, until the butter and cheese are melted and the mixture is smooth. Avoid letting it boil.
Use a potato masher to begin breaking down the potatoes. Pour in the warm Boursin mixture and continue mashing until the potatoes are smooth and creamy.
For an extra-smooth, restaurant-style texture, press the finished potatoes through a fine-mesh sieve or potato ricer.
Taste and season with additional salt and freshly cracked black pepper as needed.
Transfer to a serving bowl and finish with fresh chives. Serve warm.
A Few Tips
Yukon gold potatoes are especially good here because they naturally have a buttery flavor and creamy texture. Warming the milk, butter, and Boursin before adding them also helps keep the potatoes smooth instead of cooling them down.
For the best texture, avoid using a blender or food processor — overworking potatoes can make them gummy.
