Ditch the boxed potatoes this year and make this luxurious take on mashed potatoes with full-flavor Boursin cheese.
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Yields: 8 - 10 serving(s)
Prep Time: 45 mins
Total Time: 1 hr 25 mins
Ingredients
Save Recipe- 4 lb.
medium Yukon gold potatoes
- 2
(5.2-ounce) package herb-garlic cheese (such as Boursin), softened
- 6 tbsp.
softened butter, divided
- 1/3 c.
chopped fresh chives
- 1 1/2 tsp.
kosher salt
- 1/2 tsp.
freshly ground pepper
- 1 3/4 c.
to 2 1/4 cup whole buttermilk
Chopped fresh chives to garnish
Directions
- Step 1Bring potatoes and cold salted water to cover to a boil in a large Dutch oven. Boil 20 to 25 minutes or until tender; drain. Let stand until cool enough to handle and peel.
- Step 2Preheat oven to 400°F. Press peeled potatoes through a potato ricer or food mill into a large bowl. Lightly fold cheese, 4 tablespoons butter, and next 3 ingredients into potatoes. Stir in 1 3/4 to 2 1/4 cups buttermilk, stirring just until smooth and fluffy (do not over- mix). Spoon into a lightly greased 3-quart baking dish. Dot top of potatoes with remaining 2 tablespoons butter and cover with aluminum foil.
- Step 3Bake, covered, at 400°F for 30 minutes. Uncover and bake 10 more minutes or until thoroughly heated. Sprinkle with additional chives before serving.
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