The results were ridiculously tasty.Boursin Cheese Mashed Potatoes
Source: Nibble Me This
5 ea russet potatoes, peeled and cut into 1/2" pieces
5 cloves garlic, peeled and root end sliced off
1 package Boursin Cheese (5.2 oz)
1/2 cup sour cream
1/4 cup heavy cream*
salt and pepper to taste
Fill a 3 qt pot about 2/3rds full with water and bring to a boil Add about 1 Tbsp of salt, the garlic and the potatoes. Cook about 8-10 minutes or until the potato pieces are fork tender.
Drain the pot into a colander. If you like smoother potatoes, press the cooked potatoes and garlic through a ricer into the pot. If you like more coarse mashed potatoes, just put them back in the pot and mash them with a masher or just a wooden spoon.
Stir in the Boursin cheese. The residual heat should melt the cheese quickly. Stir in the sour cream. *If the consistency of the mashed potatoes call is too thick, add the heavy cream.
Now just season with salt and pepper to taste. You can garnish with a few crumbles of extra Boursin cheese.
And what are mashed potatoes without a good gravy? I made a quick roux with 2 Tbsp of butter and 2 Tbsp of flour in a saute pan over medium-high heat. Then I whisked in the 1/2 portion of au jus from the roast. The gravy was still just a touch too thick so I whisked in about another 1/2 cup of beef stock to get it where I wanted. Then I added in about 1 tsp on cracked black pepper.
Time for a game of Versus-Comfort Food in the comment section: Mashed Potatoes or Mac and Cheese?
What if? What if I had no Nibble Me This to read, how boring would dinner be at The Bumpkin's ?
ReplyDeleteohman, that's a hard one. I'm going to have to say Mac n Cheese. The boursin added to the potatoes sounds like a great idea. I love the flavor of that cheese.
ReplyDeleteMashed potatoes... Now I have to add Boursin cheese to my weekly food hunt
ReplyDeleteReally tough one, but after much thought Mashed potatoes.
ReplyDeleteThat sounds ridiculously delicious! Your roast beef looks wonderful too. I'd definitely choose smashed taters over mac and cheese any day. Sorry about the bread fiasco in the precious post - I bet you won't ever forget the eggs again.
ReplyDeleteThese look amazing Chris - and I'm still swooning over that roast beef.
ReplyDeleteI think I'd pick mashed potatoes - especially if they have a little borson cheese added. Wait a minute . . . is it bourson mac & cheese? :)
Um, that's a hard choice, but probably mashed potatoes - and I even love them without gravy!!
ReplyDeleteAny kind of cheese with potatoes is alright by me!! I do cream cheese in my mashed potatoes too, so can only imagine that Boursin makes it that much better. What a great plate. Could you please come live with me???? ;)
Now I'm going to have to make them like this too! Thanks for the linky love :-) If I HAD to choose, I'd choose potatoes but I love me some mac & cheese!
ReplyDeleteKeep up those "what ifs" - you are very good at it!
ReplyDeleteI pick mashed potatoes...why? I am from Idaho of course. :)
ReplyDeleteThis recipe is awesome - rich, creamy and extra delicious. My kind of potatoes.
cheesy mashed potatoes please! Though Mac and cheese is good too. Can't I have both? GREG
ReplyDeleteI am on my way over for a late night potato attack, I mean snack!
ReplyDeleteWhat if you made me really hungry for Boursin Mashed Potatoes at 11:30 at night! So not good....
ReplyDeleteI see you have discover the deliciousness that is boursin!
ReplyDeleteI'm a mac and cheese addict myself.
ReplyDeleteBut mashed potatoes are a close second.
Funny. I just saw a commercial for Boursin yesterday when my brother was over. And he had no idea what it was. Heaven I said to him. Heaven.
I love Mac and Cheese too. I have never used Boursin cheese before? What style of cheese is that?
ReplyDeleteThat prime rib distracted me...what were you saying?
ReplyDeleteYou know what they always say "everything goes better with Boursin."
ReplyDeleteI've made garlic mashed,and Parmesan mashed, but yours sounds rich and tasty!
ReplyDeleteYour recipe sounds great, I've never tried boursin in taters and it looks tasty!
ReplyDeleteThose mashed potatoes look sinful!
ReplyDeleteMashed potatoes versus macaroni and cheese...hmmm...that is one SERIOUS question! I've never really compared those two before. I'm surprised to say that I'd go with mashed potatoes. Very surprising since I'm the pasta queen.
I love it when you pose those type of questions at the end of your post. It's always fun to read the comments and see the answers.
Boursin. Just that word makes me want to cry. The price tag, the calorie count, the fat content, the sheer bliss of spreading it on toasted baguette and sinking my teeth and tongue into it's soft creamy mess. I freakin' LOVE that stuff. In mashed potatoes? Heaven help me. I have a recipe for creamed spinach that included Boursin, which I bought, and now awaits me in my fridge. Oh dear, help me please as I cannot resist !!
ReplyDeleteI happen to have some left over Boursin in the fridge that will be going into tonight potatoes. I usually use cream cheese and garlic, but this sounds like a great pick me up.
ReplyDeleteAs for the quandry, for me it is a real toss up. I love them both, but if I'm looking for straight out comfort, I'd say mac & cheese (as long as it's home made!)