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Garlic Mashed Potatoes

Source of Recipe


Sunset magazine



List of Ingredients



• 4 pounds Yukon Gold potatoes
  
• 2 packages (about 5 ounces each) garlic-flavor Boursin, Rondelé, or Alouette cheese
  
• 1¼ cups milk
  
• Salt and pepper
  






Instructions



1. Peel potatoes, rinse, and cut into 2-inch chunks. Combine potatoes and about 2 quarts water in a 5- to 6-quart pan. Cover and bring to a boil over high heat; reduce heat. Simmer until potatoes mash very easily, 20 to 25 minutes. Drain potatoes and return to pan.
   
   
2. Add cheese and milk to potatoes. Mash with a potato masher or a mixer until smooth. Season to taste with salt and pepper. Let cool to room temperature, about 40 minutes.
   
   
3. Put half of the mashed potatoes in each of two foil pans (8- to 9-inch square). Seal pans with foil, and freeze.
   
   Makes: 2 side dishes
   (4 servings each)
   
   TO SERVE:
   Thaw one pan overnight in the refrigerator. Bake, covered, in a 375° F oven until potatoes are steaming, about 40 minutes. OR, bake directly from freezer, allowing about 1½ hours.