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Creamy Garlic Mashed Potatoes

Serves: 8

   5 pounds Yukon Gold or Russet potatoes
   2 packages Boursin or Rondele brand spiced cheese
   1 1/4 cups milk

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Peel potatoes and cut into 2-inch chunks. Place in a large pot and cover with salted water. Bring to a boil over high heat, reduce heat to low, and simmer until potatoes are very tender, about 20 to 25 minutes. Drain and return potatoes to the pan.

Mash potatoes with a potato masher until light and dry. Stir in cheese and milk. Mash until smooth. Add salt and pepper to taste.

Cool potatoes to room temperature. Divide potatoes among a few greased 8- to 9-inch oven safe casserole dishes. Cover with foil, label, and freeze.

When ready to serve, reheat covered casserole at 375° F, 40 minutes for thawed potatoes or 90 minutes straight from freezer.




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