Easy Creamy Mashed Potatoes with Boursin Cheese
A super simple recipe for ultra-rich Easy Creamy Mashed Potatoes with Boursin Cheese
Ingredients
- 4 russet potatoes about 1.5 lbs
- 1 tbsp salt
- 4 tbsp butter
- 1/3 cup heavy cream 1/4 to 1/2 cup
- 5.3 oz package Boursin garlic & fine herbs cheese
- salt to taste
Instructions
- Peel the potatoes and cut into uniform chunks. Avoid super small pieces as they will absorb too much water and practically disintegrate while boiling.
- Place the potatoes in a pot with cold water and 1 tbsp salt. The water should be about two inches higher than the potatoes.
- Boil the potatoes for 15-20 minutes. The time can vary, so you want to boil them until you can easily pierce them with a fork or the tip of a sharp knife. Overcooking will lead to mush and undercooking will lead to lumps, so be sure to check often.
- Near the end of the cooking time, warm the heavy cream. I do this in a microwave safe dish in the microwave. You can also gently warm - but do not boil - the cream in a saucepan on the stove.
- The tool you use to make your mashed potatoes will depend on the texture you want. I prefer my mashed potatoes to be really smooth, so I use a stand mixer with the paddle attachment. A hand mixer will work for this as well. If you prefer more texture, you can use a hand masher.
- Place the cut potatoes in a mixing bowl.
- Cut the butter into cubes and add it to the potatoes.
- Mix on low speed until the butter melts.
- Add in the warmed cream in a slow stream. You can add a bit, mix, and add more until you achieve the texture you prefer.
- Crumble the Boursin and add to the potato mixture.
- Mix on low speed until completely incorporated.
- Salt to taste.