These mashed potatoes are THE Thanksgiving staple in my family. I’m pretty sure they rank as high, if not higher, than Turkey. They are fluffy, creamy, cheesy, and delicious. I made them once for friends visiting from the UK and was told they were the best “mash” ever. Needless to say these are frequently on my table, my sister’s and my mother’s because they are a true unicorn – comfort and gourmet food all rolled into one. Make them tonight with the Cast Iron Meatloaf or Roasted Chicken, or Chuck Steak! Yum!

Recipe

• 3 lbs potatoes, peeled (or not, your choice!)
• 1 block Boursin Cheese
• 1/2 – 1 stick of unsalted butter (depending on your taste)
• 1 cup of fat free half and half (you can also use milk, heavy cream, or chicken broth)

Boil potatoes until fork tender and drain (about 20 minutes). Add butter and stir till melted. Then add the boursin cheese and milk. Mix together, either by hand or with a mixer, until fluffy. Add pepper to taste. If needed, you can add salt as well, but wait until the end because sometimes the cheese adds more than enough. If using salted butter, don’t add salt. Feel free to add in some freshly cut chives, sage, dill or more to create some nice color contrast!

Bon Appetit!