Nothing beats a classic! Unless of course you expand upon it and make a new favorite dish your friends and family will enjoy. In this spin on Mashed Potatoes, the dish is elevated with creamy and flavorful Boursin cheese and fresh herbs. The potatoes are made even more luxurious by whipping them in a stand mixture to create an ethereal texture. The key to fantastic whipped potatoes is to make sure there is just the right amount of water in the pot so they do not become water logged. Another tip is to heat the butter and cream together so the temperature during the whipping process doesn’t dip too much which would result in tough and gummy spuds. Follow these simple steps and you’ll have the most incredible mashed potatoes to feature at your next family get together or holiday feast.
Ingredients
Whipped Potatoes
3 pounds Russet Potatoes, washed, peeled and cut into 2 inch dice
4 Tablespoons Kosher Salt
1½ cups Half & Half (half whole milk and half heavy cream can be substituted)
3 Tablespoons Unsalted Butter
5.2 ounce pkg. Boursin Cheese, Garlic and Herb Flavor
¼ cup Chives, chopped fine
¼ cup Parsley, chopped fine
1 teaspoon Freshly Ground Black Pepper
Preparation
Prep Time: 10min | Cook Time: 55min
Place the potatoes in a large heavy bottom pot, cover the potatoes with cold water until the water line is about 1 inch above the potatoes (This is important, too much water can change the texture of your final recipe). Add the salt and place over medium high heat. Allow the water to come to a boil and then reduce the heat until it is at a bare simmer.
Allow the potatoes to cook until fork tender, this should take about 45 minutes.
Drain the potatoes well in a strainer or colander. Return the pot to the stove and add in the half & half as well as the butter, heat the mixture until the butter is melted and the half and half is at a bare simmer (be careful not to burn the half & half).
Add the Boursin Cheese to the hot dairy mixture.
Add the hot potatoes to a stand mixture fitted with a whip attachment.
Add in the butter, half & half, and the boursin cheese mixture. Turn the mixer on low speed and gradually increase the speed as the liquid gets incorporated into the potatoes. Whip on medium high speed for about a minute until the potatoes are light and airy.
Reduce the speed on the mixer to low and add in the chives and parsley
Adjust the seasoning with freshly ground black pepper and keep warm or serve immediately.
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