Best Mashed Potatoes
These Best Mashed Potatoes are light and fluffy, while still rich and creamy; making these the perfect mashed potatoes for any meal or holiday.
- 5 lbs red potatoes
- 1/2 cube butter I used salted
- 5 ounces Boursin Garlic & Herb Gourmet Cheese
- 2/3 cup heavy cream or half and half whole milk will work as well
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly chopped garlic
- 1/4 cup finely chopped chives
- ground pepper
Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; and boil gently for 15 to 20 minutes or until potatoes break apart when pierced with fork.* Time may vary depending on the size you cut the potatoes.
In a large mixing bowl or stand mixer add potatoes, butter, heavy cream and cheese. Beat until nice and creamy with no lumps present. Stir in salt, garlic and pepper, if desired.
Place potatoes in serving dish and top with chopped chives and ground black pepper. Serve immediately or cover with tin foil until ready to serve.If you are making this a day in advance or hours before. Allow potatoes to come to room temp, cover with foil and place in the refrigerator until ready to use. Be sure to heat back up before serving.