Fill a 3 qt pot about 2/3rds full with water and bring to a boil Add about 1 Tbsp of salt, the garlic and the potatoes. Cook about 8-10 minutes or until the potato pieces are fork tender.
Drain the pot into a colander. If you like smoother potatoes, press the cooked potatoes and garlic through a ricer into the pot. If you like more coarse mashed potatoes, just put them back in the pot and mash them with a masher or just a wooden spoon.
Stir in the Boursin cheese. The residual heat should melt the cheese quickly. Stir in the sour cream. *If the consistency of the mashed potatoes call is too thick, add the heavy cream.
Now just season with salt and pepper to taste. You can garnish with a few crumbles of extra Boursin cheese.
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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 183 (37%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 55.6mg||17 %|
|Sodium 251.4mg||9 %|
|Potassium 1584mg||42 %|
|Total Carbohydrate 69.5g||20 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 64.7g|
|Protein 8.7g||12 %|
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Calories per serving: 492
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