Boursin Mashed Potatoes for Two

These creamy mashed potatoes would go great with any grilled meat or poultry.

Ingredients:

2 medium russet potatoes, peel and cut into uniform pieces
1 teaspoon salt
2 tablespoons butter
1/2 package Boursin cheese with garlic and herbs
1/8 cup heavy cream
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste

Preparation:

Place the peeled potatoes and salt in a pot and cover with water. Bring to boil and simmer until the potatoes are fork tender. Drain the potatoes thoroughly and put them back into the pan. Return them to the stove for a minute or two over low heat to remove any excess moisture. Remove them to a bowl.

While the potatoes are hot, process them using a potato ricer. Add the butter and blend in, then add the Boursin cheese and cream and mix thoroughly.

Season with salt and Naughty Nelly's Deadly Twelve Pepper Blend to your liking and serve.

CHEF’S NOTE: We add the butter first in this process because the fat coats the starch molecules which helps prevent the cream and cheese from making a too dense mashed potato.