Boursin Mashed Potatoes
Directions
- 1Peel and dice potatoes into even-sized chunks. Add to a large pot, pour in enough chicken stock to cover, add 1 tsp salt, and bring to a boil. Cook until knife-tender (approx. 12-15 mins). Drain and shake.
- 2Let potatoes 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 smooth. Add Boursin cheese and continue mashing. Season with salt and pepper.
- 4Add 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
- 0.25 tsp Black Pepper
- 2 tbsp Butter
- 1 tbsp Fresh Chives
Equipment
large potcolanderwooden spoonpotato masher