Directions
- 1Peel and dice potatoes into even-sized chunks (roughly 1-1.5”). Add to a large pot and pour in enough stock to comfortably cover them. Stir in 1 tsp salt then bring to a boil. Cook until knife tender (approx 12-15 mins). Drain.
- 2Leave potatoes to steam for 1 minute. Add butter and milk to the pot and stir to melt the butter.
- 3Add potatoes to the pot and mash until relatively smooth. Add the Boursin and continue mashing until smooth, then season with salt and pepper.
- 4Add to a serving dish and use a spoon to swirl the top. Drizzle over the melted butter and sprinkle with chives.
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
- 0.25 tsp Black Pepper
- 1 tbsp Butter
- 1 tbsp Fresh Chives
Equipment
large potcolanderwooden spoonpotato masher
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