Boursin Smashed Potatoes

12:00 AM, Nov 14, 2012   |    comments
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4 lbs. red potatoes
5 oz. Boursin cheese
1 stick butter
3/4 c. buttermilk
kosher salt
white pepper
1/2 c. minced fresh chives
1 gallon water for cooking potatoes


Place potatoes in stock pot, cover with water about 1 inch above potatoes. Bring to boil and cook until tender. Drain well. Salt & pepper the potatoes while still warm. Fold in butter, Boursin cheese, then slowly add buttermilk and mayo. Finish with chives. Serves 10-12.

NOTE: Figure about 2 people per lb. of potatoes.

Presented by: The Grill at Highlands Row

Date Aired: November 14, 2012

The Grill at Highlands Row

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