These mashed potatoes couldn’t be any easier to make thanks to a secret ingredient: Boursin cheese. Yes, I know, it’s not the healthiest ingredient, but potatoes are a vegetable so the whole thing cancels itself out. It’s creamy, it’s garlicky, and it’s way too easy to eat straight out of the pot.
This recipe makes enough for 10 people, so halve it unless you want leftovers for days.
- 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 12 cups water
- 1 teaspoon salt, plus more to taste
- 2 cups garlic-and-herb spreadable cheese (such as Boursin) (from 3 [5.2-ounces] packages), at room temperature
- 1 1/2 cups whole milk, warmed
- Black pepper, for garnish
- Place potatoes in a large pot. Add 12 cups water; bring to a boil over high. Add salt, and reduce heat to medium; simmer until tender, about 20 minutes. Drain.
- Place potatoes back in the pot and mash with a ricer. Add cheese and milk; fold until smooth. Season to taste with salt and garnish with pepper.