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Playing Mashed Potatoes with Soft Cheese and Herbs

A secret ingredient (spoiler alert: Boursin cheese!) in Rach's mashed potatoes make them cheesy + irresistible.

Rach serves them with Slow-Roasted Bone-In Leg of Lamb, Mom's Mint SauceQuick Fennel Slaw + Green Beans with Caramelized Shallots.


  • 8-10 medium potatoes, peeled and cubed
  • Salt
  • 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


Serves: 8-10 servings


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.