Kartoffelpüree mit Kräutern

Zutaten

• 3 pounds yukon gold potatoes, peeled and cut into 1-inch cubes
• 2 packages Boursin Cheese at room temperature, Garlic and Herb or Shallot and Chive flavor
• 7 tablespoons unsalted butter, melted, plus 2 tablespoons for garnish
• 1 cup heavy cream, warmed
• Kosher Salt, Diamond Crystal brand
• Freshly cracked pepper

Zubereitung

1. 1

   Place potatoes in a large pot. Add water about 1 inch above potatoes. Add 2 teaspoons kosher salt. Bring to a boil then lower to a simmer. Cook for 13-16 minutes, or until potatoes are fork-tender.

2. 2

   Drain, potatoes into a colander, shaking excess water.

3. 3

   Transfer potatoes to a mixing bowl and pass through potatoes ricer in batches. Add room temperature Boursin cheese and fold until smooth.

4. 4

   Add melted butter and stir to incorporate well. Next, add warmed heavy cream and fold until smooth.

5. 5

   Adjust seasoning with kosher salt, if needed. Garnish with freshly cracked pepper and butter.