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BOURSIN
®
SMASHED POTATOES
Makes 4 cups / eight
1
⁄2-cup servings
2 pounds red potatoes, scrubbed
1
⁄2 package Boursin
®
cheese* (about
2
1
⁄2 ounces), cut into 8 pieces
2 tablespoons unsalted butter
1
⁄4 cup whole milk
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon freshly ground pepper
Cut unpeeled potatoes into 1-inch pieces
as uniform as possible. Place in a large
saucepan. Add cold water to cover and a
large pinch of salt. Over high heat, bring
to a boil. When boiling, reduce heat to
medium low and simmer until potatoes are
very soft, about 25 minutes.
Drain potatoes and return to saucepan,
mix on Speed 3 until completely mashed,
about 2 minutes. Add Boursin
®
, butter,
milk, salt, and pepper and mix on Speed 4
until fully incorporated and fluffy, about
1 minute.
Transfer to a warm bowl and serve
immediately.
Nutritional information per serving:
Calories 167 (36% from fat) • carb. 24g • pro. 4g
• fat 7g • sat. fat 5g • chol. 19mg • sod. 258mg
• calc. 27mg • fiber 2g
*Boursin
®
cheese is a triple-cream cheese
that is white and smooth, with a creamy,
buttery texture. It is most often flavored
with herbs, garlic or pepper. It can be
found in the specialty cheese section of
most well-stocked grocery stores or in
gourmet food markets.
TWICE-BAKED POTATOES
WITH PARMESAN
Makes 8 servings
8 baking potatoes (8 ounces each),
scrubbed
2 teaspoons olive oil
2 tablespoons unsalted butter
1 cup chopped onion (about 3
ounces)
1
⁄2 teaspoon kosher salt, divided
1
⁄4 teaspoon freshly grated black
pepper, divided
1 cup part skim ricotta
1 cup shredded provolone
(4 ounces)
1
⁄2 cup freshly grated Parmesan
1 tablespoon Italian herb blend
Preheat oven to 400ºF. Pierce each potato
several times with a fork or a knife tip; rub
each potato with
1
⁄4 teaspoon of the olive
oil. Bake the potatoes in preheated oven
until fork-tender, about 1 hour. While pota-
toes are baking, prepare onion mixture,
(below). Remove potatoes from oven
and place on a rack until cool enough to
handle. Reduce oven temperature to 375°F.
Onion Mixture: Melt butter over medium
heat in an 8-inch skillet, add chopped
onions and sauté until softened, 10 min-
utes. Season with
1
⁄4 teaspoon salt and
1
⁄8
teaspoon pepper. Reduce heat to low and
cook for 30 to 40 minutes, or until nicely
browned and caramelized. Reserve.
When potatoes are cool enough to handle,
cut off the top third of each potato and
scoop all the flesh from tops. Scoop out
bottoms leaving a
1
⁄4-inch shell, reserving
potato skin shells. Place the potato pulp in
a large mixing bowl.
Using Speed 3, add ricotta to potatoes
and mix for 1 minute. Add onions, mix on
Speed 2 for 1 to 2 minutes or until well
mixed. Add provolone, Parmesan, Italian
herb blend, remaining salt and pepper,
and mix 30 seconds on Speed 1 or until
incorporated.
Divide the mixture among the reserved
potato shells. Potatoes may be made up
to this point, covered and refrigerated until
ready to bake.
Arrange the potatoes on a jelly-roll pan
that has been lined with aluminum foil.
Bake uncovered, until potatoes are hot
and tops are golden brown and puffed,
about 30 to 35 minutes (add 5 to 10 min-
utes for cold potatoes). Serve hot.
Nutritional information per serving:
Calories 301(47% from fat) • carb. 25g • pro. 16g
• fat 16g • sat. fat 9g • chol. 41mg • sod. 548mg
• calc. 401mg • fiber 2g
19
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