Ingredients
Scale
- 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
- milk
- salt to taste
Instructions
- 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.
