It’s Thanksgiving time, and that means it’s time for mashed potatoes! I polled my audience on their favorite Thanksgiving sides, and mashed potatoes were overwhelmingly one of the main answers. I wanted to put a little spin on mashed potatoes and thought, why not add some boursin cheese?!
This recipe is based on my family’s favorite mashed potato recipe by Food Network: Grainy Mustard Mashed Potatoes. The potatoes are cooked in a mixture of milk and cream, so they are extra rich and creamy. Fold in the boursin cheese at the end for extra creamy flavorful surprise.
Boursin Mashed Potatoes
8-10
servings15
minutes20
minutesIngredients
4-5 lb yukon gold potatoes, quartered
3 cups milk (I use 2 percent)
3 cups heavy cream
3 cloves minced garlic
1 bay leave
4 sprigs fresh thyme
2 tbsp butter
5oz Boursin cheese
Directions
Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 20 minutes until potatoes are fork tender.
Strain potatoes and reserve the cream mixture but discard the bay leaf and thyme stems.
Mash the potatoes (I use a hand mixer) and fold in the cream mixture until the potatoes are smooth and creamy. I start with about a cup of the cream and keep adding until smooth.
Mash in butter and Boursin cheese.
Season with salt and pepper as desired.
Who’s ready for Thanksgiving?! Check out my other favorite Thanksgiving recipes here. Thankful for y’all!
Biscuits & blessings,
Leels
