- 2 pounds red potatoes – skin on, washed and quartered
- 1 tablespoon kosher salt
- 1+ 1/2 cups heavy cream
- 1/2 cup butter
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 2 boxes (5.2 oz each) Boursin cheese with garlic and herbs
- 2 teaspoons kosher salt
- black pepper to your taste
- 1 tablespoon chopped chives
Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium, cover, and simmer until fork-tender about 25 to 35 minutes. Drain potatoes.
While potatoes are cooking, combine heavy cream and butter in a small saucepan over medium-low heat until heated through and butter is melted, about 5 minutes.
Slowly pour 1 cup the cream-butter mixture into potatoes. Season with 2 teaspoons salt, black pepper and garlic powder. Using a hand masher begin to mash the potatoes. Continue mashing and adding a little cream until the desired consistency is reached.
Fold into the potatoes one box of the Boursin cheese and sour cream.
Spoon potatoes into your serving bowl. Divide the other Boursin cheese in half and swirl on top the potatoes, garnish with chopped chives.
Keywords: Boursin Cheese Smashed Mashed Red Potatoes