Yield: 8 Servings
|3½ pounds||All purpose potatoes, peel|
|\N \N||And cut into 2 inch chunks|
|2 packs||Imported French Boursin|
|\N \N||Cheese with garlic and herbs|
|½ cup||Whole milk or half & half|
|\N \N||Salt and Freshly ground|
|\N \N||Pepper to taste|
Directions; 1. Place the peeled potatoes in large pot, cover with water. Bring to boil cook 20 -25 minutes until potatoes are tender and done. Drain potatoes in colander. Return the potatoes to pot and cook over low heat 30 seconds to evaporate any water remaining. 2.
With hand held mixer mash, potatoes until smooth. Add the two packages of Boursin cheese and continue beating until thoroughly incorporated. Thin mashed potatoes with milk or half & half, beat 1 minute more. 3. Add salt and pepper to taste. 4. Transfer the mashed potatoes to ovenproof casserole and rewarm by baking in 350 F. or microwaving until piping hot. Serve at once.
Note: Boursin is a soft and rich French cheese laced with garlic and herbs. It is widely available in America and just happens to make one of the easiest and most sensational tasting mashed potato recipes in the world.
Source Sarah Leah Chase, for Butterball turkey submitted by marina