Loaded Boursin Mashed Potatoes
Ingredients
- 1 1/2 pounds bite-sized baby gold potatoes, halved
- 1 teaspoon salt
- 2 strips bacon
- 15.2 5.2 ounce) cheese
- 1/4 cup melted unsalted butter
- 2 tablespoons grated Parmesan cheese
- 1/4 cup half-and-half
- salt and freshly ground black pepper
- 1 tablespoon chopped parsley
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Instructions
- Place potatoes in a large pot, and sprinkle with salt. Fill the pot with cold water, covering potatoes by about an inch. Bring to a boil over medium high heat with the pot partially covered with a lid. Reduce the heat to medium, and simmer until potatoes are fork tender, 15 to 20 minutes. Drain potatoes and return to pot.
- Meanwhile, place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
- Break up potatoes with a potato masher or an electric mixer on low speed, add Boursin, butter, Parmesan, and bacon.
- Continue mashing, gradually adding half-and-half until all ingredients are well combined and you reach your desired consistency, adding more half-and-half if needed. Season with salt and pepper.
- Transfer to a serving dish, garnish with parsley, and serve.
Source
Original recipe: View Original