Whip up some comfort food to help your kids get back into the swing of things as the school year begins. These flavor-packed mashed potatoes will give everyone the energy they need to get through the fall semester.
Recipe and photograph by Kimme Hargrove
2 pounds small yellow creamer potatoes, quartered (leave skin on)
½ cup buttermilk (or regular milk, if preferred)
4 tablespoons butter, cut into cubes
5.2-ounce package Boursin garlic and herb cheese
2 teaspoons salt
1 teaspoon pepper
Green onions, chopped (optional)
Place cut potatoes in a medium saucepan and cover with water. Boil on medium heat until fork-tender, about 20 minutes.
In a large bowl, add buttermilk, butter, Boursin cheese, salt and pepper. Pour drained potatoes over the top. Mix together, and mash potatoes until smooth and creamy using a hand mixer or a potato masher.
Garnish with chopped green onions, if desired.
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