Mashed Potatoes Recipe

Ingredients:
5 pounds potatoes
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground black pepper
1 package (5.2 ounces) Boursin cheese with garlic and herbs
1 tablespoon fresh chopped parsley, optional
1 tablespoon fresh chopped chives, optional
2/3 cup sour cream
milk, as needed
butter for the slow cooker, if making ahead




Method:
Peel potatoes, cut into chunks, rinse, and put in a large saucepan. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and boil for about 15 to 20 minutes, or until tender. Drain and partially cover the pan to allow potatoes to dry.

In a large bowl, mash the potatoes with butter, salt, pepper, Boursin cheese, parsley, chives, and sour cream. Mix in milk until desired consistency is reached.

If making these a day in advance refrigerate overnight. About 2 to 3 hours before serving, butter the crockery insert of a slow cooker. Add potatoes, cover, and cook on high for 1 hour. Turn to low and continue cooking until serving time. Stir a few times.

I like to leave my potato skins on. It adds flavor and gives it a definite home made appearance.