- 3 1/2 lbs. russet potatoes, peel and cut into 2 inch pieces
- 2 pkgs. Boursin cheese with garlic and herbs
- 1/2 cup half & half
- 4-tbsp. butter
- Salt and freshly ground black pepper to taste
Preparation
Place the peeled potatoes in large pot, cover with water. Bring to boil and cook 20 -25 minutes until potatoes are tender and done. Drain potatoes thoroughly in a colander.
With hand held mixer, masher, or ricer, process the potatoes until smooth.* Add the Boursin cheese and butter and process until thoroughly incorporated. Thin mashed potatoes with half & half, beat 1 minute more.
Add salt and pepper to taste. Serve immediately.
*To avoid a glue-like consistency, avoid over-mixing your potatoes.
