Camembert Mashed Potatoes

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 20%
  • Fat: 4.4g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 7.9g
  • Carbohydrate: 30.7g
  • Fiber: 2g
  • Cholesterol: 13mg
  • Iron: 1.5mg
  • Sodium: 310mg
  • Calcium: 82mg

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

  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.
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