Make-Ahead Boursin Potatoes
Ingredients
- 3 lbs Yukon gold potatoes, peeled, chunked
- 5 garlic cloves, peeled
- 8 oz Boursin cheese
- 4 tbsp butter
- 1½ cups sour cream
- ½ cup ½ and ½
- ½ cup Parmesan, grated
- kosher salt
- freshly ground black pepper
Instructions
- Preheat oven to 375 ° F.
- Place potatoes, garlic and 1 Tbsp of salt in a large pot with enough water to cover potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 minutes, until very tender.
- Drain potatoes and garlic, process the, together through a food mill (I used a potato ricer but you could probably use a masher to mash them too). While the potatoes are still hot, stir in cheese, butter, sour cream, half and half and salt and pepper to taste, until smooth.
- Pour mixture into a 9 x 12 x 2 inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake 30-40 minutes, until lightly browned.
- Can be made ahead and refrigerated up to 3 days. I made it the day before but let it come to room temp before baking.
Share this Recipe
Powered byWP Ultimate Recipe
Comments are closed, but trackbacks and pingbacks are open.