Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.31 Kcal (1308 kJ) | ||
| Calories from fat | 122.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.59g | 21% | |
|---|---|---|---|
| Cholesterol | 34.62mg | 12% | |
| Sodium | 227.08mg | 9% | |
| Potassium | 824.63mg | 18% | |
| Total Carbs | 39.17g | 13% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 9.06g | 18% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 90.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 172.67 Kcal (723 kJ) | ||
| Calories from fat | 67.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 21% | |
|---|---|---|---|
| Cholesterol | 19.14mg | 12% | |
| Sodium | 125.54mg | 9% | |
| Potassium | 455.92mg | 18% | |
| Total Carbs | 21.66g | 13% | |
| Sugars | 0.8g | 6% | |
| Dietary Fiber | 1.78g | 13% | |
| Protein | 5.01g | 18% | |
| Vitamin C | 7mg | 21% | |
| Iron | 0.8mg | 8% | |
| Calcium | 50.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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