Sunday, December 12, 2010

Bousin Mashed Potatoes

Mashed potatoes are an all-purpose side dish, almost as American as apple pie! The recent revival of "diner" dining and trendy diner-style upscale restaurants has elevated this blue plate special side dish to new heights. Garlic mashed potatoes and other flavored varieties abound today on chain restaurant menus despite the trend for low-carbohydrate diets.

These Boursin Mashed Potatoes are flavorful with garlic and herbs, are a snap to prepare and can be made ahead. Reheating is usually an issue with mashed potatoes, but the additions of the Boursin cheese spread, sour cream and milk provide enough liquid and fat to ensure creamy, delicious results. Serve as a side dish to our Garlic-Herb Prime Rib (recipe available on this site), or this also makes a terrific side with oven-roasted salmon or store-bought rotisserie chicken and gravy.

  • 3 pounds Yukon gold potatoes
  • 1 3-ounce container herb and garlic flavored cheese spread*
  • 8 ounces sour cream
  • 1/2 cup milk
  • Salt and freshly ground black pepper, to taste
Wash, peel, dice and cook potatoes in salted boiling water until tender. Press through a potato ricer and add cheese spread, sour cream, milk, salt and pepper to taste. Place in a large casserole dish, cover with foil and refrigerate.

Preheat oven to 325 degrees F. Remove potatoes from the refrigerator 30 minutes before baking. Bake for 30 minutes, or until heated through.

Makes 6 servings.

*Boursin brand herb and garlic cheese spread was used for testing purposes.