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Categories:
Camembert cheese gold potato milk salt freshly ground black pepper fresh chives freshly ground black pepper
Viewed: 70 - Published at: 8 years agoIngredients
- 1 1/2 (8-ounce) rounds Camembert cheese
- 11 cups cubed peeled Yukon gold potato (about 4 1/2 pounds)
- 1/2 cup 1% low-fat milk
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- Chopped fresh chives (optional)
- Freshly ground black pepper (optional)
Method
- Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.
- Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt, and 3/4 teaspoon pepper; mash with a potato masher until smooth. Garnish with chives and additional pepper, if desired.
