Ingredients

4 lb. medium Yukon gold potatoes

2 package herb-garlic cheese (such as Boursin)

6 tbsp. softened butter

0.33 c. Fresh Chives

1.50 tsp. Kosher salt

0.50 tsp. Freshly ground pepper

1.75 c. whole buttermilk

Fresh Chives

Directions
1. Bring potatoes and cold salted water to cover to a boil in a large Dutch oven.
Boil 20 to 25 minutes or until tender; drain. Let stand until cool enough to
handle and peel.
2. Preheat oven to 400 degrees F. Press peeled potatoes through a potato ricer
or food mill into a large bowl. Lightly fold cheese, 4 tablespoons butter, and
next 3 ingredients into potatoes. Stir in 1 3/4 to 2 1/4 cups buttermilk, stirring
just until smooth and fluffy (do not over- mix). Spoon into a lightly greased 3quart baking dish. Dot top of potatoes with remaining 2 tablespoons butter and
cover with aluminum foil.
3. Bake, covered, at 400 degrees F for 30 minutes. Uncover and bake 10 more
minutes or until thoroughly heated. Sprinkle with additional chives before
serving.