Boursin Buttermilk Mashed Potatoes

 

Meet my oldest kid's favorite side dish. To his credit, they are delicious. These make a very large bowl, so feel free to half the recipe for a smaller family. These make an appearance every Thanksgiving, and someone asks for the recipe every year.

I subbed Alouette Garlic and Herb cheese here because the store was out of Boursin and I was making them that evening. Use Boursin when you can find it - I prefer it over Alouette.

Ingredients:

4 lbs. Yukon gold potatoes (I use the entire 5 lb bag)

Fresh chopped chives

2 packages soft garlic herb cheese, such as Boursin

6 T Butter

1 3/4 - 2 1/4 cup whole buttermilk

1 1/2 tsp salt

1/2 tsp pepper (I use more)

Directions:

Preheat oven to 400. Cook peeled potatoes in salted water until fork tender. Drain and mash with potato masher. Add cheese, 4 T butter, salt, pepper, and chives until combined. Stir in buttermilk until well combined. The mixture should be slightly more liquid than you would want but not overly so.  Spoon into a lightly greased dish. Cover with foil and bake for 20 min. Uncover and add 2 T butter to top and bake for 10 more min. Top with additional chives.