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My Favorite Mashed Potatoes

Name: My Favorite Mashed Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 to 6 white and/or Russet potatoes, peeled and cut into small ½-inch cubes; 3 cups cups of whole milk or 2% milk, plus a little more if needed; 0.5 cup unsalted butter; 0.33 cup Boursin herb cheese or cream cheese or sour cream; 1 tbsp flat-leaf parsley or chives, finely chopped; Freshly ground black pepper (to taste); 2 tsp kosher salt (or more)

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Preparation 10 min Cooking 45 min Level Easy

Purée de pommes de terre onctueuse, cuite directement dans le lait, sans égouttage. Une méthode simple en un seul chaudron!

My new favorite mashed potato recipe!

Cooking with milk makes the mashed potatoes extremely creamy. I love that you don’t have to drain the potatoes and that everything is done in one pot. I add a little Boursin cheese to round out the flavor of the mashed potatoes. Keep this recipe in mind for your holiday meals (or any other occasion)!

Why make this recipe?

Hard-to-beat creaminess: cooking the potatoes directly in milk infuses every cube with richness and softness. A level of creaminess you simply can’t achieve with classic mashed potatoes.
No draining required: everything cooks in a single pot, and all the milk stays in the mash. Nothing goes down the sink!
Just one pot: comforting mashed potatoes without a sink full of dishes. Personally, I never get tired of one-pot recipes!
One simple addition that changes everything: with just a spoonful of Boursin (or sour cream or cream cheese), the mash is transformed with herbaceous notes, roundness, and irresistible creaminess.

Tips for a perfect recipe :

Simmer gently and stir often: let the potatoes cook slowly in milk, stirring frequently to prevent sticking. This ensures even cooking and a perfectly creamy texture.
Add Boursin at the very end: fold in the herbed cheese after mashing the potatoes. It melts gently, adding rich, aromatic flavor without becoming stringy or rubbery.
Adjust quantities as needed: for the milk, if the mash seems too thick, add a little at a time until you reach the ideal consistency. Same for butter: it enriches the potatoes and makes them silky smooth.
For freezing: once cooled, store the mashed potatoes in an airtight bag in the freezer for up to 6 months.

The tools I recommend:

Knife Peeler Large pan or dutch oven Large measuring cup Potato masher

My Favorite Mashed Potatoes

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Preparation 10 min Cooking 45 min Level Easy

To start things well

You use:

You cook for:

6 à 8 portions

Ingredients

4 to 6 white and/or Russet potatoes, peeled and cut into small ½-inch cubes 3 cups cups of whole milk or 2% milk, plus a little more if needed 0.5 cup unsalted butter 0.33 cup Boursin herb cheese or cream cheese or sour cream 1 tbsp flat-leaf parsley or chives, finely chopped Freshly ground black pepper (to taste) 2 tsp kosher salt (or more)

Preparation

1. Cook the potatoes:

Place the potato cubes, milk, and salt in a large saucepan.
Then, reduce the heat and simmer uncovered, stirring regularly, for about 30 to 40 minutes, or until the potatoes are tender and almost all the milk has been absorbed.

2. Prepare the mash:

Remove from heat. Add butter and mash with a potato masher until almost smooth and very creamy. Add a little milk, if needed, to adjust the texture. Stir in the Boursin cheese.

3. Servir:

Serve on a plate or in a serving bowl and garnish with finely chopped chives or flat-leaf parsley and a knob of butter.

Nutritional information per serving (1/4 of the recipe)