These Camembert Mashed Potatoes are a delicious, cheesy recipe for mashed potatoes.
Mashed potatoes are wonderful, aren’t they? Creamy, buttery mashed potatoes are the best. They are the perfect comfort food. I love these camembert mashed potatoes because melting cheese into mashed potatoes is a fantastic idea. It just gives them that little bit of extra flavor that makes them special.
What is camembert cheese?
From Wikipedia: Camembert is a moist, soft, creamy, surface-ripened cow’s milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese. And yes, you can substitute brie cheese for camembert in this recipe and have similar results.
- camembert cheese
- Yukon Gold potatoes
- 1% low fat milk
- chopped chives
How to make Camembert Mashed Potatoes:
The full, printable recipe is at the end of this post.
The first step is getting the cheese ready. Since camembert comes in a round shape has a rind, you will need to remove the rind. Cut the round into wedges, and use a sharp knife to cut off the rind and discard. Chop the cheese into smaller pieces at let it come to room temperature while you cook the potatoes.
Boil the peeled and chopped potatoes until tender. Drain, and mash. Add in the cheese, milk, salt and pepper. Mash it all together until you have a nice, creamy consistency. Garnish with chopped chives and additional pepper, as desired.
These perfectly creamy camembert mashed potatoes are delicious served with meat. Try serving them alongside simple beef brisket, balsamic rosemary grilled pork tenderloin or pan-seared garlic ribeye steak. Enjoy!
Here are a few more potato recipes you might like to try:
- Twice Baked Potatoes
- Portuguese Roasted Potatoes
- Easy Fondant Potatoes
- Hasselback Potatoes
- Cheesy Scalloped Potatoes
Camembert Mashed Potatoes
- 12 ounces Camembert cheese (often comes in 8-ounce rounds)
- 11 cups (about 4½ pounds) cubed peeled Yukon gold potatoes
- ½ cup 1% low fat milk
- ¾ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- chopped fresh chives (optional)
- additional freshly ground black pepper (optional)
- Cut the cheese into 6 wedges. Carefully remove the rind from the cheese, discarding the rind. Chop the cheese and let it stand at room temperature while the potatoes cook.
- Place the potatoes in a large Dutch oven. Cover them with water and bring to a boil. Reduce heat; simmer 12 minutes or until tender.
- Drain in a colander and return the potatoes to the pan. Add the cheese, milk, salt and ¾ teaspoon pepper; mash with a potato masher until smooth.
- Garnish with chives and additional pepper, if desired.