Ingredients
Method
- Fill a pan a few inches with cold water, add 1-2 Tbsp salt to water. Cut potatoes into small 1/2 inch-1 inch cubes. Add to water. Cover.
- Over Medium heat bring potatoes to a rolling boil, adjusting temperature so that the potato water doesn't boil over. I crack the lid and rest it part way over the pan so that is doesn't boil over.
- Continue to boil until tender when stabbed with a fork.
- Drain water using the pan the lid of the pan. Unwrap, Boursin cheese. Toss it in with potatoes. Add salt and pepper. Put the lid back on and let sit for a minute or so to soften the cheese.
- Using a potato masher, mash potatoes until they are to your desired consistency, adding a splash of milk if to dry. Enjoy.
Notes
*I never peel my potatoes. I also don't have a strong preference on which variety I use...but I do love Yukon and Red for mashers. Yukon and Russet for baked. Purple and Baby Reds for roasting.
*Boursin cheese. I buy mine in a three pack from Costco. It comes with two flavors, Garlic and Fine Herbs and Shallot and Chive. Both are equally yummy in these potatoes.
*I also never weigh my potatoes or measure any salt and pepper, I just toss into taste... for the purpose of this recipe I tried my best at my measurements used. But do more or less to you liking.
Potato Masher