Creamy Boursin Mashed Potatoes
Creamy Boursin Mashed Potatoes
Melanie Richtman
Perfect Dinner Recipe
Products used: 4 Quart Stainless Steel Stock Pot with Cover
Products used: 4 Quart Stainless Steel Stock Pot with Cover
Ingredients
- 2 pounds of red potatoes, scrubbed and cut into quarters
- 1 stick of butter, melted
- ½ cup of warmed heavy cream
- 1 package of Boursin cheese
- Salt and pepper to taste
- Green onions or fresh chives for garnish as desired
Directions
- Scrub and quarter your red potatoes and place them in your 4 quart stock pot, and cover with cold water.
- Bring the water to a boil and simmer the potatoes for about 15 minutes or until fork tender, then drain the water.
- Place the potatoes back in your stock pot and mix in 1 stick of melted butter. Use a potato masher to gently mash the potatoes, removing any large pieces of skin if desired.
- Mix in ½ cup of warm heavy cream and stir until combined.
- Fold in the Boursin cheese until it’s fully melted and combined.
- Season with salt and pepper to taste. Top with some green onions or chives if desired.
