RECIPE: REC: Boursin Mashed Potatoes (not exactly heart healthy....)

[deb-in-mi]

Made these last night to go with the pork chops - they were great. I also added some chopped up chives fresh from the garden.

Boursin Mashed Potatoes

3.5 lbs. potatoes, peeled and cut into 2-9nch chunks (about 10 med. Potatoes)

2 (5.2 oz. packages boursin cheese with garlic and herbs

1/2 cup whole milk, half-and-half or light cream

1. Cover potatoes with boiling water. Cook, covered for 20 to 25 minutes or till tender. Drain, return potatoes to pot. Add boursin and mash with potato masher or beat with mixer on low speak till smooth.

2. Add cream and continue to blend. Also, I felt the potatoes were a bit dry to I ended up adding some ((((butter)))) too. Not exactly a low fat side dish.

 

[dawn_mo]

Hi deb, it's funny you posted this recipe...REC: Boursin (homemade)

the same night you made yours, I made twice-baked potatoes with Boursin. I used thinly sliced green onions (green part only), some browned prosciutto, and a little sharp white cheddar. Well also the usual milk, butter, salt and pepper. They turned out great. I love Boursin. Have you tried this recipe for homemade Boursin? I like this one better because of the addition of butter to it. It gives it the more authentic texture of commercial Boursin.

* Exported from MasterCook *

Boursin Cheese (Homemade) #80675

Recipe By : evelyn/athens/Recipezaar
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers Cheese

Amount Measure Ingredient -- Preparation Method

2 garlic cloves
8 ounces butter -- at room temperature
16 ounces cream cheese -- at room temperature
3 tablespoons grated parmesan cheese (the real stuff -- and freshly-grated)
1 tablespoon fresh dill or
1 teaspoon died dillweed, crumbled
1/2 teaspoon dried marjoram
1/2 teaspoon basil
1/2 teaspoon chives
1/2 teaspoon black pepper (herbs crumbled)
1/4 teaspoon dried thyme -- crumbled
2 tablespoons minced fresh parsley

Have cheeses and butter at room temperature. Crush garlic. Mix cheeses, butter and garlic.
Add remaining ingredients, mix well. Pack into a container just large enough to hold the boursin and store in refrigerator. To serve, bring to room temperature. Serve with crackers.

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[deb-in-mi]

I'll have to try this soon - thanks for posting

 

[mimi]

I have made this before, it's amazing!