Directions
Place the potatoes in a large pot and sprinkle with salt. Pour cold water into the pot and cover the potatoes by about an inch. Bring to
a boil over medium heat, partially covering the pot with a lid. Reduce heat to medium and cook until potatoes are tender, 15 to 20 minutes.
Drain potatoes and return to pot.
Meanwhile, add bacon to skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 7 minutes. Place bacon
slices on kitchen paper to drain. Crush it when it’s cool enough to handle.
Mash the potatoes with a potato masher or electric mixer on low speed and add the Boursin, butter, Parmesan and bacon.
Continue mixing, adding half at a time, until all ingredients are well combined and desired consistency is reached. Add more half-and
-half if necessary. Season with salt and pepper.
Place in a bowl, garnish with parsley and serve.
Ingredients
- 1 1/2 pounds unpeeled bite-sized baby gold potatoes, halved
1 teaspoon salt
2 strips bacon
1 (5.2 ounce) package gournay cheese, such as Boursin® Garlic and Fine Herbs Cheese, cut into chunks
1/4 cup melted unsalted butter
2 tablespoons freshly grated Parmesan cheese
1/4 cup half-and-half
salt and freshly ground black pepper to taste
1 tablespoon chopped parsley
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