How To Make Mashed Potatoes - Garlic & Herb Mashed Red Potato Recipe

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Mashed Potatoes are a staple on the dinner table. They're often overlooked or viewed as a side dish to add because you can't think of anything else to make. I'm here to help you guys elevate this pretty basic side dish into something delicious! Let's #MakeItHappen

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Shopping List:
lbs Red Potatoes (You can also use any potatoes you like)
1/2 stick of butter (more if desired)
150g Boursin Garlic & Herbs Cheese
2 quarts Chicken Stock
1/2 cup Heavy Cream
1 cup Whole Milk
1-2 tsp garlic paste
salt, pepper, onion powder

Clean and dry your potatoes and then peel them. (You can leave some skin on for additional flavor and texture if desired). Cut into halves or quarters depending on size - the goal is to ensure all potato pieces are similar in size so that they cook at the same rate. Add to a pot with quarts of chicken stock (enough to cover the potatoes by an inch) Boil for 8-12 minutes or until fork tender. Warm your butter, milk, and cream mixture together at a gentle simmer. Once the potatoes are tender, strain and add back to your pot. Use your potato masher to begin mashing and then add in the Boursin Cheese. Slowly incorporate your butter and cream mixture until the potatoes reach the consistency you want. For extra smooth potatoes, use a hand mixer or potato ricer. Season to taste. Do not add salt before tasting because the chicken stock and boursin cheese both contain sodium so wait until the end to adjust the seasoning. Garnish with chopped green onion.
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