The Ultimate Mashed Potatoes

The Ultimate Mashed Potatoes, Picture

The Day Before:

1. Make the Boursin cheese by placing all of the ingredients in a bowl, and beating with a mixer until the mixture is thoroughly blended and smooth. If you've forgotten, and made this the morning of, don't place it in the refrigerator. Just set it on the counter for the flavors to blend.

2. Peel the potatoes, and place in a pot with salted water. After you've peeled all of the potatoes, cut them into 1" pieces. Then, let them sit in the pot at least another 15 minutes. This will remove the surface starch from the potatoes, so they won't foam up while boiling.

3. Dump the old, now cloudy, water and replace with fresh, cold salted water. Place the pot on the stove, turn the temp to high, and bring to a boil. Boil until the potatoes are "fork" tender, meaning that you can insert a fork easily into a potato and have no resistance.

4. Drain the potatoes immediately, then rice into another bowl or pot. Place 1 stick of real soft butter, in the pot, and gently stir until the butter has melted. Add the other stick of butter 1/2 at a time, gently stirring until each addition of butter has melted. Add the softened boursin cheese, and stir in the same way. Add slat and white pepper, to taste, and stir until well incorporated. Serve at once.

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