|Salt and pepper, to taste|
|5||pounds (about 10) russet potatoes, peeled and cut into 1-inch pieces|
|4||tablespoons ( 1/2 stick) butter, cut up|
|1/2||cup heavy cream|
|1||round (5.2 ounces) garlic & fine herb Boursin cheese|
1. In a soup pot filled with cold water and a large pinch of salt, bring the potatoes to a boil. Lower the heat and let them bubble steadily for 15 minutes or until the potatoes are tender. Drain and return to the pot. Let them stand for 5 minutes.
2. In a small saucepan, heat butter, cream, and milk until hot.
3. Stir butter mixture, Boursin, and pepper into the potatoes. With a potato masher or handheld mixer, beat potatoes until smooth. Take care not to overbeat. Taste for seasoning and add more salt and pepper, if you like.
Karoline Boehm Goodnick