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Categories:
russet potatoes garlic unsalted butter Parmesan cheese sour cream Boursin cheese fresh chives salt fresh ground black pepper
Viewed: 93 - Published at: 8 years agoIngredients
- 8 medium russet potatoes, peeled and cut into chunks
- 4 garlic cloves
- 6 tablespoons unsalted butter, softened
- 1/4 cup freshly grated parmesan cheese
- 1 cup sour cream
- 2 (3 1/2 ounce) packages boursin cheese (or other garlic-herb cream cheese)
- 1/3 cup chopped fresh chives
- salt
- fresh ground black pepper
Method
- Boil the potatoes and garlic in salted water to cover until tender; drain.
- Preheat the oven to 350° degrees; rub a 13 x 9 inch baking dish with 2 tablespoons butter.
- Sprinkle the parmesan cheese into the dish and tip the dish so the cheese is evenly distributed and adheres to the butter.
- Put the potatoes and garlic into a large bowl, add the sour cream, Boursin, 2 tablespoons of the remaining butter, and the chives.
- Using an electric mixer, beat the potatoes until smooth.
- Taste for seasoning and add salt and pepper to taste.
- Transfer to the prepared dish and dot with the remaining 2 tablespoons butter.
- **At this point, you can cover and refrigerate for 2-3 days or freeze for up to 1 month.
- Bring to room temperature before continuing.
- Bake the potatoes until golden, about 25 minutes; serve hot.
