- 2 pounds potatoes - Russets or Yukon Gold (900g)
- ⅓ cup half and half (also known as single cream) (80ml)
- ½ box Boursin garlic and herb soft cheese (2.5 ounces / 75g)
- 2 tablespoons salted butter
- salt and pepper added to taste
Peel the potatoes and cut into chunks. Place in a pot of salted cold water.
Set on a high heat and boil until fork tender, but not falling apart.
Drain and set aside.
Place the pot back on the stovetop on a medium heat.
Add the half and half, Boursin, butter and a generous pinch of salt and pepper to the pot. Heat to melt everything together, giving it a stir to combine the Boursin.
Add the potatoes back to the pot and mash together til smooth and combined. Add more half and half if the mash is too thick.
Taste and season with additional salt and pepper if needed.
- I used half of a package of Boursin for a mild garlic and herb flavor. Feel free to add in more, but you will also have to add in more half and half or it will be super thick!
- Start the potatoes in cold water and bring them up to a boil so that hey cook evenly.
- Salt your water when you cook the potatoes to add flavor right from the get go.
- Take care not to over cook the potatoes. They should be fork tender but not falling apart. Over boiled potatoes can become quite dry.
Calories: 329kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 196mg | Potassium: 983mg | Fiber: 5g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 45mg | Calcium: 63mg | Iron: 2mg