Buttermilk Boursin Mashed Potatoes

Whip up some comfort food to help your kids get back into the swing of things as the school year begins. These flavor-packed mashed potatoes will give everyone the energy they need to get through the fall semester.

Recipe by Kimme Hargrove

  • 2 pounds small yellow creamer potatoes, quartered (leave skin on)

  • ½ cup buttermilk (or regular milk, if preferred)

  • 4 tablespoons butter, cut into cubes

  • 5.2-ounce package Boursin garlic and herb cheese

  • 2 teaspoons salt

  • 1 teaspoon pepper

  • Green onions, chopped (optional)

Place cut potatoes in a medium saucepan and cover with water. Boil on medium heat until fork-tender, about 20 minutes.

In a large bowl, add buttermilk, butter, Boursin cheese, salt and pepper. Pour drained potatoes over the top. Mix together, and mash potatoes until smooth and creamy using a hand mixer or a potato masher.

Garnish with chopped green onions, if desired.


Oxford, Mississippi | United States

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