I love potatoes. I love them cooked any way possible. However, this is my new favorite way to eat them at the moment. When I made the slow cooked brown sugar and maple pork roast I shared yesterday, I was looking for something to accompany the dish. I was thinking garlic mashed potatoes, but did have the time to roast the garlic. I happened to have some Boursin spreadable garlic and herb cheese in my fridge and decided it would be the perfect addition to some mashed potatoes and I was right.
I mean you can’t really loose by adding cheese to potatoes! The herb and garlic was just what I was looking for. Top each serving with a little pat of butter and allow it to melt. Pure potato perfection! You don’t have to have Boursin cheese, any other spreadable garlic and herb cheese like Alouette or Rondele will do. I usually find these cheeses over in the deli section of the Grocery store. I got a 2 pack of the Boursin cheese from Sam’s Club. I find that most stores carry one of the before mentioned brands.
- 2 1/2 pounds baking potatoes, peeled and quartered (this is about 7–8 russet potatoes)
- 1 (5.2 oz – 8 oz) container of spreadable garlic and herb cheese (like Boursin, Alouette, or Rondele)
- 2 Tbsp butter
- salt to taste
- Place the potatoes in a large saucepan with enough water to cover. Bring to a boil and boil for 20 minutes or until tender.
- Drain potatoes and mash. Mix in the cheese, butter, and enough milk to reach desired consistency.