4lbsrusset potatoespeeled and cut into 2 inch chunks
1lbYukon potatoescut into 2 inch chunks
4teaspoonkosher saltdivided into 1tbsp & 1 tsp
½cupunsalted buttermelted
½cupmilkwarmed
20.8ozBoursin Cheese4 packages, room temp
¼teaspoonblack pepper
Instructions
Making the Boursin Mashed Potatoes
Place potatoes into a stock pot completely covering them with cold water. Add 1 tablespoon kosher salt then turn to high heat. Boil about 20 minutes or until potatoes are soft
While the potatoes are boiling, melt the butter in a small sauce pot then add ½ cup milk over low heat. Stir and heat until warm but do not simmer or boil. Turn the heat off once warm
Drain the potatoes well, about 1-2 minutes, then add them to the bowl of a stand mixer or a large mixing bowl along with the salt, butter, Boursin and pepper
Using the paddle attachment of the stand mixer or an electric mixer, mix the potatoes on medium speed until smooth (potato masher can also be used)
Taste to check salt level then adjust if needed
Notes
Cook potatoes until a sharp knife is easily inserted to the potato and comes back out with no resistance.Drain potatoes well. Leave in colander 1-2 minutes. Make sure to add warm ingredients to mashed potatoes. Butter and milk should be warm, Boursin cheese should be melted.Add a little milk or half & half when reheating potatoes in a pot over low-medium heat while stirring constantly.