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X-tremely rich mashed potatoes

(Jim Scherer)
November 17, 2010

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Serves 10

Salt and pepper, to taste
5 pounds (about 10) russet potatoes, peeled and cut into 1-inch pieces
4 tablespoons ( 1/2 stick) butter, cut up
1/2 cup heavy cream
1 cup milk
1 round (5.2 ounces) garlic & fine herb Boursin cheese

1. In a soup pot filled with cold water and a large pinch of salt, bring the potatoes to a boil. Lower the heat and let them bubble steadily for 15 minutes or until the potatoes are tender. Drain and return to the pot. Let them stand for 5 minutes.

2. In a small saucepan, heat butter, cream, and milk until hot.

3. Stir butter mixture, Boursin, and pepper into the potatoes. With a potato masher or handheld mixer, beat potatoes until smooth. Take care not to overbeat. Taste for seasoning and add more salt and pepper, if you like.

Karoline Boehm Goodnick