Boursin Mashed Potatoes
If you've never put Boursin cheese in your mashed potatoes you haven't quite lived. These mashed potatoes are ultra creamy and bursting with flavour!
Servings: 5 - 6
Cost: £1 / $1
Equipment
- Potato Peeler
- Sharp Knife & Chopping Board
- Large Pot & Wooden Spoon
- Jug (for stock)
- Colander
- Potato Masher
Ingredients
- 1.2kg / 2.6lb Maris Pipers or Russets
- 1 litre / 4 cups Chicken Stock, or enough to cover potatoes for boiling (sub water)
- 1x 150g/5.3oz pack of Garlic & Herbs Boursin Cheese, leave at room temp
- 80ml / 1/3 cup Whole Milk, or as needed (leave at room temp)
- 4 tbsp / 60g Butter, diced (leave at room temp)
- Salt & Black Pepper, as needed
To serve
- 1-2 tbsp Butter, melted
- 1 tbsp finely diced Fresh Chives, or as needed
Instructions
- Peel and dice the potatoes into even-sized chunks (roughly 1-1.5"). Add to a large pot and pour in enough stock to comfortably cover them (top up with water if needed). Stir in 1 tsp salt then bring to a boil. Cook the potatoes until knife tender right through (approx 12-15 mins depending on size). Drain in a colander and give it a couple of shakes.
- Leave the potatoes to sit and steam for 1 minute. During this time immediately add the butter and milk to the now empty pot and stir to melt the butter. The residual heat should be sufficient but temporarily add the pot back over high heat quickly if needed.
- Give the colander another shake then add the potatoes to the pot and mash until relatively smooth. Add the Boursin and continue mashing until smooth, then season with salt and pepper and mash once more (I recommend 1/2 tsp salt and 1/4 tsp pepper, but work to taste). If you want to smooth the potatoes with more milk, warm it in the microwave or on the stove and mash it in a splash at a time.
- Add to a serving dish and use a spoon to swirl the top. Drizzle over the melted butter and sprinkle with chives. I also like a few pinches of black pepper. Tuck in and enjoy!
Video
Notes
a) Chicken Stock - I love boiling the potatoes in chicken stock, just for an extra hit of flavour. Chicken goes with both garlic and herbs beautifully, so works really well here. Not a deal breaker if you just use water. They'll still be delicious.
b) Milk or Cream - I tend to use milk, just because the cheese already makes the mash quite rich. In both cases though I recommend using the liquid at least at room temp. Warmer milk/cream will warm more efficiently in the pot.
c) Make Ahead - Leave off the final drizzle of butter and chives and cover in the fridge. I usually bring to room temp before I microwave so it warms through more evenly. It dries up a lot as it rests, so you'll likely want to incorporate some more milk/cream to smooth it back out. Just warm the liquid beforehand before adding it.
d) Calories - Assuming 1/3 cup whole milk is used and 1 tsp salt in total is in the dish. Divided by 5.
Nutrition
Calories: 265kcal | Carbohydrates: 30.32g | Protein: 5.93g | Fat: 13.77g | Saturated Fat: 8.546g | Polyunsaturated Fat: 0.586g | Monounsaturated Fat: 3.583g | Trans Fat: 0.027g | Cholesterol: 37mg | Sodium: 667mg | Potassium: 799mg | Fiber: 4.4g | Sugar: 3.94g | Vitamin A: 487IU | Vitamin C: 16.5mg | Calcium: 60mg | Iron: 1.38mg