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Camembert Mashed Potatoes

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


  • 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)

Nutrition 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

How to Make It

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