Easy Boursin Mashed Potatoes

Ingredients

• 3 pounds waxy potatoes (cut into equal sizes, skin on)
• 1 bay leaf
• 2 Tablespoons kosher salt (divided)
• 1/2 cup whole milk
• 1 teaspoon Dijon mustard
• 1 box Boursin cheese (room temperature and crumbled)
• 2 Tablespoons fresh parsley (minced)

Instructions

1. 1

   Boil: Put the potatoes into a large pot, add the bay leaf, 1 1/2 tablespoons salt, and cover with cold water. Bring to a boil over high heat, then reduce heat to maintain a rolling boil and cook until the potatoes fall apart when poked by a fork, about 20 minutes.

2. 2

   Drain the potatoes into a colander. Let them sit 2 to 3 minutes to allow moisture to escape. Remove the bay leaf.

3. 3

   Warm: While the potatoes are cooking, heat the milk and mustard in a small pan on low heat until warm.

4. 4

   Mash: Transfer the potatoes to a mixing bowl and give them a rough mash with a potato masher. Slowly pour in half the milk mixture and half the cheese. Mash together. Add the remaining cheese and enough milk to get your desired texture. Season with the remaining salt to taste. Sprinkle with parsley and serve.