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.
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.
This is a nice take on mashed potatoes. However, based on others' reviews, I halved the amount of potatoes and kept the cheese amount the same. It had a nice "cheese-y" flavor, but not overpowering. I can imagine if I hadn't halved the potatoes it would have been impossible to tell anything else was in there. Don't know if I'd make these again, as they aren't *that* much better than the old standby, which is cheaper and less work.
Best mashed potatoes ever! I make these every Thanksgiving and they are a true crowd pleaser. I use 2% or whole milk (so much for cooking light!) and omit the chives. It is a little difficult to get the rind off but easier if it's chilled, as mentioned.
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