Camembert Mashed Potatoes

Camembert Mashed Potatoes Recipe
The buttery taste and creamy texture of Camembert cheese glorifies these potatoes. Camembert is similar in flavor and texture to Brie, which makes a fine substitute. The rind is easiest to remove if the cheese is well chilled.

Yield:

12 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 198
Caloriesfromfat 20 %
Fat 4.4 g
Satfat 2.8 g
Monofat 1.3 g
Polyfat 0.1 g
Protein 7.9 g
Carbohydrate 30.7 g
Fiber 2 g
Cholesterol 13 mg
Iron 1.5 mg
Sodium 310 mg
Calcium 82 mg

Ingredients

1 1/2 (8-ounce) rounds Camembert cheese
11 cups cubed peeled Yukon gold potato (about 4 1/2 pounds)
1/2 cup 1% low-fat milk
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Chopped fresh chives (optional)
Freshly ground black pepper (optional)

Preparation

Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.

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 3/4 teaspoon pepper; mash with a potato masher until smooth. Garnish with chives and additional pepper, if desired.

Note:

Jackie Mills,

November 2005
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