3 1/2 lb all purpose potatoes, peel
1 and cut into 2 inch chunks
2 package imported french boursin
1 cheese with garlic and herbs
1/2 cup whole milk or half & half
1 salt and freshly ground
1 pepper to taste
Directions
Directions; 1. Place the peeled potatoes in large pot, cover with
water. Bring to boil cook 20 -25 minutes until potatoes are tender
and done. Drain potatoes in colander. Return the potatoes to pot and
cook over low heat 30 seconds to evaporate any water remaining. 2.
With hand held mixer mash, potatoes until smooth. Add the two
packages of Boursin cheese and continue beating until thoroughly
incorporated. Thin mashed potatoes with milk or half & half, beat 1
minute more. 3. Add salt and pepper to taste. 4. Transfer the mashed
potatoes to ovenproof casserole and rewarm by baking in 350 F. or
microwaving until piping hot. Serve at once.
Note: Boursin is a soft and rich French cheese laced with garlic and
herbs. It is widely available in America and just happens to make one
of the easiest and most sensational tasting mashed potato recipes in
the world.
Source Sarah Leah Chase, for Butterball turkey submitted by marina
Servings: 8 servings
Boursin Mashed Potatoes Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into antiquity, at least as far back into recorded history as the ancient Egyptians, and maybe even further. Having said that, sadly, these old cook books were just very basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are a few stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Closer to modern times, there are a couple of interesting books which date from the 1300s : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that we all know today, but instead descriptions of the types of food enjoyed by the rich and powerful of that time. Later, in the 15th century, the Crusaders brought back many spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs led to an eruption in recipe publications, most of which are kept safe in academic collections. During the succeeding few centuries, the powerful families of Europe competed with each other to offer the most exotic banquets, and as a result chefs and their collection of recipes increased in prestige. Even so, it was during the 19th century that haute cuisine and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking books were in great demand, mostly due to increased literacy, leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Boursin Mashed Potatoes recipe.
