10-15 Red Potatoes
2 boxes Garlic and Fine Herb Gournay Boursin Cheese (5.2 oz size)
1/2 c Whipping creamWash potatoes and cut a ring around the middle leaving most of the skin on. Cover with water and salt with a teaspoon of kosher salt. Boil until fork tender, around 20-30 min. Drain almost all water leaving 1/3 cup water. Smash potatoes with a flat tipped wooden spoon, leaving small chunks. Add whipping cream. Crumble boursin. Stir gently. Enjoy
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