Hello, friends! Boursin Cheese is one of the most underrated foods on this planet. If you haven't tried it yet, you're seriously missing out. It's absolutely delicious on crackers, stuffed into mushroom caps, and stirred into mashed potatoes. It is deliciously creamy and jam packed with herbs.
My Aunt Nancy aka Aunt Nasty was a phenomenal cook. I always loved it when she came to visit us because she brought with her some incredible recipes. One thing that she always prepared when she visited was a homemade Boursin Cheese that I affectionately named Aunt Nasty in her honor.
Although she is no longer with us, we definitely feel Aunt Nasty with us in spirit each time the family gets together around a bowl of her famous dip.
This Easter I decided to play around with the idea of mixing this yummy mixture into mashed potatoes. Bulls-eye! The potatoes were crazy good and an instant hit with the family.
I mean... come on, they even look pretty!
Ingredients (serves 6):
2 lb Yukon Gold potatoes, peeled and cubed
5.2 oz Boursin Cheese
2/3 cup half-and-half
4 oz cream cheese, softened
1/4 cup butter
1/4 tsp salt
1/4 tsp pepper
Parsley (for garnish)
Pre-heat your oven to 350 degrees. Lightly spray a 9x9 inch pan with cooking spray.
Bring potatoes and water to a boil in a large pot. Reduce the heat and allow the potatoes to cook for 15 to 20 minutes or until fork tender.
Drain the water and place the potatoes back into the pot. Add the remaining ingredients and beat at medium speed with an electric mixer until the potatoes have a smooth consistency.
Place your yummy mixture into the 9x9 pan and cook for 15 minutes.
Garnish with parsley and serve immediately.
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