There is comfort food and then there is comfort food. Mashed potatoes are way up there on my list! This recipe is easy, delicious, and can easily be warmed back up as leftovers!
3 pounds baby red potatoes
5.2 ounce Boursin cheese, garlic and herb flavor
4 tbsp butter
6 ounces sour cream
1/2 cup milk, preferably whole
1/2 tbsp salt
Boil potatoes until soft to stab with a fork. About 25 minutes. Note: I leave the skins on but you can peel if desired.
Prepare countertop mixer or a large bowl if using a hand held mixer. Add Boursin, butter, sour cream, and salt to the bowl.
Once potatoes are soft to stab, drain but do not rinse. Add hot potatoes to the mixer bowl and blend on low to low/ medium speed. Add milk. Continue to blend until potatoes are a creamy texture.
Serve immediately or put them into a greased 13x9 casserole dish to warm in the oven