Aired April 17, 2014
8-10 medium potatoes, peeled and cubed
5 to 6 ounces Boursin garlic-and-herb soft cow’s milk cheese, fresh ricotta or goat cheese with herbs
1 to 1 1/2 cups warm milk and/or stock
1/4 cup minced parsley, chives and thyme
2 teaspoons lemon zest
2 cloves grated or pasted garlic, optional
Pepper, to taste
Cover potatoes with cold water and bring to boil. Salt water and cook potatoes to tender. Drain and return to hot pot to dry them out a bit.
Mash potatoes with soft cheese of choice, warm milk and/or stock, herbs, lemon zest and garlic; season with salt and pepper to taste.
To hold mashed potatoes, cover and place pan in 1 inch of simmering water in a larger pan, making a bain marie to keep potatoes warm without changing their consistency.
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