Shelly's Recipe

SMASHED RED-SKINNED POTATOES WITH BOURSIN AND SCALLIONS

Category: Potatoes

1 3/4 - 2 lb red-skinned potatoes, scrubbed and cut into 11/2 to 2 inch chunks
Kosher salt
2 tbsp unsalted butter, cut into pieces and softened
4 oz Boursin cheese, cubed and at room temperature
4 scallions (white parts with some green), chopped
Freshly ground pepper

Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 tsp salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested, about 15-20 minutes. Drain the potatoes, reserving some of the cooking water, and dump them back in the pot. Dry the potatoes over medium heat, shaking the pan and stirring until most of the moisture has steamed off. Reduce the heat to very low. Use the side of a big metal spoon to cut through the skins and flesh of the potatoes, reduce the chunks to a very coarse mash. Stir in the butter and then the Boursin. You might need to loosen the mash with cooking water (as much as 1/2 cup). Don’t beat vigorously or the potatoes may turn gummy. Stir in the scallions, add the salt and pepper, and serve right away. Serves 4-6 Note I like to use the Boursin cheese with garlic and herbs