These are not regular mashed potatoes, they are extra special and only come out a few times a year around Big Red Kitchen. This dish is all dressed up with Boursin. That should say it all.
Boursin Mashed Potatoes
2 lb. bag organic little red potatoes, scrubbed
one package Boursin Garlic and Fine Herbs Cheese
1 T. dried shallots or dried chives
1 t. Kosher salt
fresh ground black pepper, as much as you like
1/2 cup sour cream
In a large pot of salted water, boil potatoes until fork tender, about 20 minutes. Drain potatoes and add to the bowl of your stand mixer or in a bowl to use with your hand mixer. Add the rest of the ingredients and mix on medium speed until the potatoes are creamy and smooth. Place in a pretty serving bowl and top with a tablespoon of butter. Serves 1. No, it serves about 5-6. You may want to double this it is that good.
Note- If you have fresh herbs then use those. If you use the shallots fresh then you will have to saute them a bit to soften.
Preparation Tip: You may make this a few days ahead of Thanksgiving being sure you add a bit of milk so that you do not dry it out in the reheating process. I cover mine with foil and place it in a 350 degree oven about an hour before serving. Do not over-crowd your oven on Thanksgiving Day with too many things to be reheated, it will take forever, trust me. You may also microwave this dish to reheat if you are short on time. You will have to stir it occasionally to get even heating. A great way to keep things all hot and ready to go, is to reheat your dishes a few hours before dinner and place them in a large cooler wrapped in towels. We do this all the time.
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