Garlic & Herb Mashed Red Potatoes
These mashed red potatoes are enriched with garlic‑herb Boursin cheese, a splash of heavy cream, and chicken stock for extra depth. The result is a velvety side that pairs perfectly with roasted meats or a holiday feast.
Instructions
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Clean, dry, and peel the red potatoes; you may leave some skin on for texture. Cut them into halves or quarters so all pieces are uniform.
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Place the potatoes in a pot and add 1.5‑2 quarts of chicken stock, ensuring the liquid covers the potatoes by about an inch. Bring to a boil and cook 8‑12 minutes, or until a fork easily pierces the pieces.
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While the potatoes cook, combine the butter, heavy cream, and whole milk in a small saucepan. Warm over low heat until just simmering; keep the mixture gentle so it doesn’t scorch.
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When the potatoes are tender, drain them, reserving the stock if desired, and return the potatoes to the pot.
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Begin mashing the potatoes with a potato masher. Stir in the Boursin cheese, then slowly pour in the warm butter‑cream mixture, continuing to mash until the desired smoothness is achieved. For an ultra‑smooth texture, use a hand mixer or potato ricer.
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Add garlic paste, onion powder, salt, and pepper to taste. Remember the chicken stock and Boursin already contain salt, so season at the end.
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Transfer the mashed potatoes to a serving bowl, garnish with chopped green onion, and serve immediately.
Video
“How To Make Mashed Potatoes - Garlic & Herb Mashed Red Potato Recipe” by Mr. Make It Happen, watch on YouTube.
About this recipe
The potatoes are boiled in seasoned chicken stock until fork‑tender, then mashed with butter, milk, cream, and Boursin for a rich, herbaceous flavor. A touch of garlic paste and a sprinkle of onion powder add aroma without overwhelming the dish. Serve hot, topped with a few chopped green onions for a pop of color and freshness. This comforting side works well alongside turkey, steak, or any main you’d like to elevate with a creamy, flavorful accompaniment.
