Ingredients
Equipment
Method
- Chop the yukon gold potatoes into 2 inch cubes. Add the potatoes to a large pot and cover with water. Place the pot on the stove and bring to a simmer.
- Boil the potatoes for 14 to 18 minutes, until they are fork tender. Then drain the potatoes and return to the pot.
- Add Boursin cheese, butter, milk, parmesan, salt, and pepper and mash with a potato masher until they reach the desired consistency. For a smooth consistency, use an electric mixer on low until everything is just combined.
- Garnish the top with extra melted butter and chopped chives.
Notes
- Tip 1: Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the microwave with a splash of milk to restore creaminess.
- Tip 2: You can freeze these mashed potatoes for up to two months. Thaw them in the fridge overnight before reheating.
- Tip 3: These mashed potatoes pair wonderfully with roasted chicken or a savory beef dish.
- Tip 4: Adjust the milk and butter amounts to achieve your preferred level of creaminess.
- Tip 5: Serve in a warm bowl and top with additional chives and a pat of butter for that extra special touch.