Creamy Mashed Potatoes with Chives and Boursin
37
- 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.
To celebrate our 95th anniversary, we journeyed back into our archives to find our all-time best Thanksgiving side dish recipes.
Get more of our best mashed potato recipes.
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