Buttermilk-Boursin mashed potatoes
Yields 8-10 servings
Prep time 45 minutes
Total time 1 hour, 25 minutes
Ingredients:
4
lb.
medium Yukon gold potatoes
2
package herb-garlic cheese (such as Boursin)
6
tbsp.
softened butter
c.
fresh chives
1 1/2
tsp.
Kosher salt
1/2
tsp.
freshly ground pepper
1 3/4
c.
whole buttermilk
fresh chives
Directions:
- 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.
- Recipe from Good Housekeeping.
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