Boursin Mashed Potatoes Recipe

I am utterly speechless when I eat these potatoes, except of course for the mmm-ing I'm doing. These are the best mashed potatoes ever and we love them at our house. This recipe is adapted from my SIL, Tonya's, Sour Cream Mashed Potato Recipe. The original recipe calls for cream cheese but someone in the family thought the Boursin would be a great addition. Was that you Ma? Anyway this is a super dee duper dressed up mashed potato that is no harder than regular mashed potatoes. In fact you don't even have to peel the little things. The red skins are so pretty and add such a nice flavor and texture to the dish. After trying these you will never go back to regular. I am giving you the basic recipe but I really enjoy when you all make my recipes and comment back with your own additions of creativity. Give these a go and let me know!

By Robin

Boursin Mashed Potatoes

Ingredients:

2 lb. bag organic little red potatoes, scrubbed
one package Boursin Garlic and Fine Herbs Cheese
1 T. dried shallots or dried chives
1 t. Kosher salt
fresh ground black pepper, as much as you like
1/2 cup sour cream

Directions:

In a large pot of salted water, boil potatoes until fork tender, about 20 minutes. Drain potatoes and add to the bowl of your stand mixer or in a bowl to use with your hand mixer. Add the rest of the ingredients and mix on medium speed until the potatoes are creamy and smooth. Place in a pretty serving bowl and top with a tablespoon of butter. Serves 1. No, it serves about 5-6. You may want to double this it is that good.

Note - If you have fresh herbs then use those. If you use the shallots fresh then you will have to saute them a bit to soften.