CAMEMBERT MASHED POTATOES
1½ 8 ounce rounds Camembert cheese
11 cups cubed peeled Yukon gold potato (about 4½ lbs.)
½ cup 1% low fat milk
¾ tsp salt
¾ tsp freshly ground black pepper
chopped fresh chives (optional)
additional freshly ground black pepper (optional)
1. Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.
2. Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt and ¾ teaspoon pepper; mash with a potato masher until smooth.
3. Garnish with chives and additional pepper, if desired.
Recipe Source: Cooking Light
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