Lunch: Buttermilk-Boursin Mashed Potatoes

Recipe by Marian Cooper Cairns and Mary Allen Perry Ditch the boxed potatoes this year and make this luxurious take on mashed potatoes with full-flavor Boursin cheese.

Ingredients

4 lb. medium Yukon gold potatoes
2 package herb-garlic cheese (such as Boursin)
6 tbsp. softened butter
1/3 c. fresh chives
1 1/2 tsp. kosher salt
1/2 tsp. Freshly ground pepper
1 3/4 c. whole buttermilk
fresh chives

Instructions

Bring potatoes and cold salted water to cover to a boil in a large Dutch oven. Boil 20 to 25 minutes or until tender; drain. Let stand until cool enough to handle and peel.
Preheat oven to 400 degrees F. Press peeled potatoes through a potato ricer or food mill into a large bowl. Lightly fold cheese, 4 tablespoons butter, and next 3 ingredients into potatoes. Stir in 1 3/4 to 2 1/4 cups buttermilk, stirring just until smooth and fluffy (do not over- mix). Spoon into a lightly greased 3-quart baking dish. Dot top of potatoes with remaining 2 tablespoons butter and cover with aluminum foil.
Bake, covered, at 400 degrees F for 30 minutes. Uncover and bake 10 more minutes or until thoroughly heated. Sprinkle with additional chives before serving.

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