Boursin Mashed Potatoes Culinary Hill Step by step instructions. place the potatoes in a saucepan or stock pot and cover with cold water. bring to a boil and cook until potatoes are softened, 15 to 20 minutes. drain well and return to the pot. to the pot, add butter and mash until all the potatoes are mostly broken up. Step 1: peel and boil potatoes. to start, peel potatoes and cut into large chunks. place the peeled potatoes in a large pot. fill with cold water until it covers the potatoes by two inches. bring to a boil and reduce to a low simmer. cook the potatoes until they are fork tender, about 10 15 minutes.
Boursin Mashed Potatoes Recipe Mashed Potatoes Potatoes Vegetabl Put diced potatoes into medium saucepan and fill with cold water. add large pinch of salt. turn heat to high and bring to boil. reduce to a simmer and cook until very tender, about 10 minutes. drain, reserving 1 4 cup potato water. In a large pot or saucepan, add potatoes and 2 tablespoons salt. add cold water to cover potatoes by 1 inch. over medium high heat, bring to boil and partially cover pot. cook until potatoes are fork tender, stirring once or twice, about 10 to 15 minutes. drain well, tossing in colander to remove excess water. Prepare the potatoes: wash and quarter the potatoes. feel free to leave the skins on if you prefer. boil the potatoes: add the potatoes to a large pot then fill the pot with enough water to cover the potatoes. boil for 10 15 minutes or until tender. drain: drain the potatoes and return them to the pot. Start timer. while the potatoes are boiling, place the heavy cream, cubed butter, boursin cheese, and sour cream into a large microwave safe bowl and heat in the microwave until the butter has melted and the cream is warm (you don’t want the cream to boil), stir in 1 1 2 teaspoons of salt, then set aside.
Comments are closed.