Camembert Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The buttery taste and creamy texture of Camembert cheese glorifies these potatoes. Camembert is similar in flavor and texture to Brie, which makes a fine substitute. The rind is easiest to remove if the cheese is well chilled. Ingredients:
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) |
Directions:
1. Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.
2. 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.
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