I hope you all enjoyed a wonderful Thanksgiving holiday and survived Black Friday if you ventured out into the shopping chaos. The extent of my Black Friday purchases occurred online in the comfort of my home and in my pajamas. Hurray for no lines!
Speaking of comfort, it’s that time of year again when I start to bake casseroles, simmer soups and cook heartier foods. One of my all time favorites is mashed potatoes. It’s such a simple dish, but there’s just something about it that makes me so happy.
I usually make a roasted garlic version for the holidays, but this year I wanted to try something a little different and opted to use generous helpings of Boursin cheese. I first tasted Boursin about seven years ago and I immediately fell in love. It’s a soft, garlic and herby delight that is incredibly good on water crackers (any cracker, really) and makes a tasty addition to mash.
These potatoes are creamy, full of flavor, and the perfect accompaniment for meats or stews. If you’re looking to spice up your mashed potatoes, I highly recommend this yummy and oh-so-easy recipe!
Mashed Potatoes with Boursin Cheese
Adapted from Paula Deen
Makes: 10-12 hearty servings, Difficulty: Beginner
- 5 pounds red potatoes, peeled and halved
- 2-5.2 ounce packages of Boursin Cheese (Garlic and Herb)
- 1/2 cup unsalted butter
- 1/2 cup whipping cream
- salt, to taste
Peel, wash, and cut the potatoes. Set them in a large pot, cover with water, and place over medium-high heat to boil. Boil the potatoes for 15-20 minutes until tender. In a large mixing bowl, mash the potatoes. Add in the cheese and butter and continue to mash until creamy. Mix in the cream and add salt to taste. Serve warm.