Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lb. Russet Potatoes
  • 2 oz. Boursin Garlic and Herb Cheese
  • 1/2 c. Heavy Cream
  • 3 tbsp. Salted Butter
  • 1/4 tsp. Kosher Salt
  • 1/8 tsp. Black Pepper

Instruction

  • Peel your potatoes and cut them into large uniform pieces. Place the potatoes in a pot of water and bring to a boil; then reduce the heat and allow to cook over medium high heat until the potatoes are fork tender.(The timing may vary depending on how big you cut your pieces; however, mine were about 2-inches and took about 15 minutes after the water started to boil.)
  • Once the potatoes are cooked, drain the water and place the potatoes back in the pot. 
  • Next, add your cheese, heavy cream, and butter and mash them with an electric mixer or immersion blender; then season with salt and pepper to taste. (I find it makes the potatoes really creamy with little chunks, but if you prefer your mashed potatoes more on the chunkier side, you can use a handheld potato masher.)