- 24 ounces white fingerling potatoes
- 5 ounces Boursin
- ¼ cup half and half
- Salt and pepper
Put the potatoes in a large pot of cold water. Bring to a boil, and salt the water. Cook until fork tender. Drain, and return to the hot pot.
Add the Boursin and half and half to the pot. Smash with a potato smasher, and season with salt and pepper. Stir everything until well combined.
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