Creamy Mashed Potatoes with Chives and Boursin
32
- Prep Time15 min
- Total Time40 min
- Makes8 servings
Produced by Chantal Braganza and Stephanie Han Kim, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Andrea McCrindle
Mashed potatoes are a must-have at any Thanksgiving feast, and this 2004 version is extra dreamy. Chives add a fresh burst of flavour, and creamy Boursin lends richness and a slight tang.
Ingredients
10 medium yukon gold potatoes, peeled and cut into small pieces (about 2 kg)
1 cup 18% cream
1 150-g pkg Cracked Black Pepper or Garlic & Fine Herbs Boursin
1/3 cup snipped chives, about 1 bunch
2 tbsp butter
1 tsp salt
Instructions
Boil potatoes in a large pot of water, partially covered, until fork-tender, 20 to 25 min. Drain potatoes, then return to pot (or press through a ricer into pot).
Microwave cream in a heatproof measuring cup on high for 2 min. Add to potatoes, along with cheese, chives, butter and salt. Season with pepper. Mash until fluffy and combined.
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Get more of our best mashed potato recipes.
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