Ingredients
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1 1/2 lbs russet potatoes
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1 1/2 lbs Yukon Gold potatoes
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1 cup whole milk
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4 tbsp (1/2 stick) butter, cut into pieces
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2 (5.2 oz) pkgs Boursin garlic & fine herbs cheese, divided
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2 large eggs
Steps
1
Preheat oven to 425°F. Peel and cut the potatoes into 2-inch chunks. To a large pot, add potatoes, salt, and enough cold water to cover by 2 inches. Partially cover and heat to a boil on high. Reduce heat and simmer 15 min., until very tender. Drain potatoes well and return to pot
2
To a microwave-safe bowl, add the milk, butter, and ½ tsp salt. Microwave 1–2 min., until milk is simmering and butter is melted. Add milk mixture to potatoes and mash with a potato masher until smooth. If making ahead, refrigerate the potatoes and wait to preheat the oven until the next step.
3
In a medium bowl, whisk 1 Boursin cheese until fluffy, gradually adding in 1 egg at a time to fully combine. Add to mashed potato mixture and stir until incorporated. Season with salt and pepper. Transfer mixture to a 2-qt baking dish. Place the remaining Boursin cheese in center of baking dish. Bake 30 min., until fluffy and warmed throughout. Serve immediately.
