These loaded boursin mashed potatoes dress up any dinner without much extra effort. Leaving the skins on gives the dish a bit of a rustic look, and it’s much less work than peeling potatoes. This garlic-fresh herb flavor is a clever and savory way to style up classic, creamy mashed potatoes.
Ingredients
- 1/2 pounds unpeeled bite-sized baby gold potatoes: 1 piece (halved)
- salt: 1 tsp
- strips bacon: 2 piece
- gournay cheese, such as Boursin® Garlic and Fine Herbs Cheese, cut into chunks: 1 pack (5.2 ounce pack)
- unsalted butter: 0.25 cup (melted)
- freshly grated Parmesan cheese: 2 Tbsp
- half-and-half: 0.25 cup
- salt and freshly ground black pepper: (to taste)
- parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Place potatoes in a large pot, and sprinkle with salt. Fill the pot with cold water, covering potatoes by about an inch. Bring to a boil over medium high heat with the pot partially covered with a lid. Reduce the heat to medium, and simmer until potatoes are fork tender, 15 to 20 minutes. Drain potatoes and return to pot.
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Meanwhile, place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
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Break up potatoes with a potato masher or an electric mixer on low speed, add Boursin, butter, Parmesan, and bacon.
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Continue mashing, gradually adding half-and-half until all ingredients are well combined and you reach your desired consistency, adding more half-and-half if needed. Season with salt and pepper.
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Transfer to a serving dish, garnish with parsley, and serve.
