Steam the potatoes over boiling water about 25 minutes, until very tender. Drain. Either rice the potatoes into a mixing bowl or mash lightly with a potato masher...

Share story


8 to 10 servings

– 3½ pounds baking or white potatoes, peeled and cut into 2-inch chunks


– 2 (4- to 5-ounce) packages French Boursin cheese with garlic and herbs (see note)


– ¾ cup milk


– 4 tablespoons butter, divided, plus extra for casserole dish


– ½ to ¾ teaspoon salt


– ¼ teaspoon pepper

– ¼ cup dry bread crumbs


1.
Steam the potatoes over boiling water about 25 minutes, until very tender. Drain. Either rice the potatoes into a mixing bowl or mash lightly with a potato masher.


2.
Add cheese, milk, 3 tablespoons butter, salt and pepper. Mash until smooth. Pile lightly into a buttered 2-quart casserole dish. Cover and refrigerate overnight.

Most Read Stories

Unlimited Digital Access. $1 for 4 weeks.


3.
Bring casserole out of refrigerator 1 hour before cooking. Bake covered in a preheated 325-degree oven about 1 hour or until heated through.


4.
Toss bread crumbs with remaining 1 tablespoon butter, which has been melted, and sprinkle buttered crumbs over potatoes. Continue baking, uncovered, about 30 minutes longer.


Note:
Garlic-herb flavored Alouette cheese can be substituted for the Boursin.

From Sarah Leah Chase for Butterball Kitchens.