Wednesday, December 11, 2013

Thanksgiving: Mashed Potatoes

Super smooth and creamy mashed potatoes are a wonderful thing. Perfectly seasoned too.
There's no secret on how to make good mashed potatoes but you just have to put in a little effort. That's all.

Mashed Potatoes

5 lbs Yukon Gold Potatoes
2 sticks unsalted butter, softened
1 qrt whole milk
1 5.2oz box Boursin Garlic and Fine Herbs Cheese

1. Peel and cut up potatoes into large chunks. Add enough cold water to cover. And season with salt.
2. Bring potatoes and water to boil. Continue to boil for about 10 minutes until a fork passed through a piece of the potato easily without effort.
3. Drain and plate potatoes into food mill or rice. Process potatoes over a bowl already filled with butter and milk.
4. Lastly,  mix in Boursin cheese. Fold in lightly until well incorporated. Serve immediately or cover and keep warm over double boiler.

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