Smashed Potatoes With Boursin And Scallions

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This recipe is by roy finamore and molly stevens. try recipe #80675 to make your own boursin.

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Steps

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Put the potatoes in a large saucepan and cover with cold water by at least an inch.

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Add a generous 1 / 2 teaspoon salt and bring to a boil.

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Lower the heat to maintain a steady simmer , cover the pot partially , and cook until the potatoes are quite tender when tested with a metal skewer , 15 to 20 minutes.

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Drain the potatoes -- reserving some of the cooking water -- and dump them back in the pot.

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Dry the potatoes over medium heat , shaking the pan and stirring , until most of the moisture has steamed off.

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Reduce the heat to very low.

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Use the side of a big metal spoon to cut through the skins and flesh of the potatoes , reducing the chunks to a very coarse mash.

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Stir in the butter and then the boursin.

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If you want , loosen the mash with cooking water: depending on the potatoes , you might need a few tablespoons cooking water or as much as 1 / 2 cup.

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Dont beat vigorously or the potatoes may turn gummy.

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Stir in the scallions , add salt and pepper to taste , and serve right awa.

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Ingredients

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red potatoes, kosher salt, unsalted butter, boursin cheese, scallions, fresh ground black pepper