Ingredients Jump to Instructions ↓

  1. 3-1/2 pounds all-purpose potatoes peeled and cut into 2-inch chunks

  2. 2 packages (5 ounces) Boursin cheese with garlic and herbs softened

  3. 1/2 cup whole milk or half-and-half, heated Salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Preparation: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat; reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain the potatoes in a colander. Return the potatoes to the pot and cook over low heat for 30 seconds or so to evaporate any water that may be remaining on the potatoes. With a mixer, beat the potatoes until they are smooth. Add the two rounds of Boursin cheese and continue beating until thoroughly incorporated. Thin the potatoes by beating in the milk or half-and-half. Season the potatoes with salt and pepper to taste. Transfer the mashed potatoes to an ovenproof casserole and cover. You may rewarm the potatoes either by baking in a 350 degree F. oven or by microwaving until piping hot. Serve at once. Yield: 8 servings Recipe Source: Butterball Turkey Talk-Line Reprinted with permission.


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