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...
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
- Swastika-wearing man punched on Seattle street, removes swastika, police say
- 'Polite Robber' suspect told similar sob story when arrested 8 years ago
- FBI investigating off-duty work by Seattle police at construction sites, parking garages
- Pete Carroll on Seahawks offense: 'There will be some things that will be a little bit different this week' WATCH
- In Seattle mayoral race between Jenny Durkan and Cary Moon, it’s the same old sexist nonsense | Nicole Brodeur
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.