Ingredients
- 14 oz Yukon-gold potatoes (around 4 cups, diced)
- 1 Tbsp milk
- 1 Tbsp unsalted butter
- 1/3 cup Boursin garlic herb cheese (about 3 oz)
- 1/3 tsp kosher salt
- 2 tsp fresh chives chopped
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Instructions
- Place the potatoes in a medium saucepan and cover with cold water by about 1 inch.
- Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes, or until the potatoes are fork tender.
- Drain well and return the potatoes to the warm pot for 1–2 minutes to allow excess moisture to evaporate.
- While the potatoes are cooking, combine the milk, butter, Boursin cheese, and salt in a small saucepan over medium-low heat. Stir until the butter and cheese are melted and the mixture is smooth and heated through. Do not boil.
- Transfer the cooked potatoes to a large mixing bowl. Add the warm milk mixture. Mash with a potato masher until smooth and creamy or use a hand mixer on low speed for an extra-light texture. Fold in fresh chives to finish.
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