Directions
- 1Peel and dice potatoes into even-sized chunks (roughly 1-1.5").
- 2Add potatoes to a large pot, pour in chicken stock to cover, stir in 1 tsp salt, bring to a boil and cook until knife tender (approx. 12-15 mins).
- 3Drain potatoes in a colander and let them steam for 1 minute.
- 4In the empty pot, add butter and milk, stir to melt. If needed, put the pot back on high heat.
- 5Add potatoes to the pot and mash until smooth.
- 6Add Boursin cheese and continue mashing until smooth. Season with salt and pepper.
- 7Add to a serving dish, swirl the top, drizzle with melted butter and sprinkle with chives and pepper.
Ingredients
- 1.2 kg Maris Pipers or Russets potatoes
- 1 litre Chicken Stock
- 1 150g pack Garlic & Herbs Boursin Cheese
- 80 ml Whole Milk
- 4 tbsp Butter
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Butter
- 1 tbsp Fresh Chives
Equipment
large potcolanderwooden spoonpotato masher
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