boursin

Garlic Smashed Potatoes

What’s Cooking in Gail’s Kitchen? The Chow Down: Garlic Smashed Potatoes! Now you, too, can have the same potato side dish at home which you often choose in popular eateries. It’s so incredibly easy you’ll find yourself wondering why you didn’t think of it before now. My simple recipe requires only three key ingredients: Idaho Russet Potatoes, Boursin Garlic Cheese, and of course, French Butter with sea salt. A sprinkling of bacon bits and fresh cut chives for garnish merely enhances an already phenomenal taste. With the holidays on the horizon, be kind to yourself. Keep it simple and WOW your friends and family without spending endless hours in the kitchen. You deserve it.

GARLIC SMASHED POTATOES

Ingredients:

2 large Idaho Russet Potatoes

5.2 ounces package Boursin Garlic and Herb Gournay cheese

2 tablespoons butter, salted

Bacon bits, for garnish

Fresh cut chives, for garnish

Instructions:

Peel potatoes and cut into chunks. Place potatoes in a 2-quart pan. Cover with cold water. Add about a teaspoon of salt. Bring to a boil. Reduce heat to medium and cook potatoes for 15-18 minutes or until tender when pierced with a knife. Empty pan of potatoes into a colander to remove water. Transfer potatoes back to the pan, add butter and Boursin garlic cheese. Cover for 2-3 minutes. Take a hand mixer and smash the ingredients together until slightly chunky. Potatoes will be stiff but creamy. Transfer potatoes to a serving dish. Top with bacon bits and fresh cut chives for garnish. Serve immediately with gravy, if desired.

Boursin Garlic Bisque

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Boursin Garlic Bisque! Have you been to a restaurant where the main course is served with a side of garlic smashed potatoes? The texture is incredibly smooth and the flavor is bursting with fresh herbs and garlic. Gourmet Boursin cheese may be their secret ingredient. Its airy-light texture is a marriage between spreadable cream cheese and whipped butterfat. You can find this French icon wrapped in foil in the cheese department of your favorite grocery store. Serve it with crackers, pita chips, or go all out and make this simple potato bisque.

BOURSIN GARLIC BISQUE

Ingredients:

2 cups chicken broth

2 cups Yukon potatoes, peeled and chopped

1 tablespoon olive oil

1 clove garlic, minced

1/4 cup sweet onions, chopped

3/4 cup light cream

5.3 ounce Garlic Boursin Cheese, crumbled

1/2 cup frozen baby peas, thawed

5 slices crisp bacon, pieces and crumbles

Fresh Garlic Chives

Ground Smoked Almonds

Instructions:

Combine chicken broth and chopped potatoes in a 2-quart pan over medium high heat. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 15-20 minutes. Meanwhile, in a medium skillet, sauté garlic clove and sweet onions in olive oil until soft, about 5 minutes. Add to potato mixture. After potatoes are tender, partially smash the potatoes to thicken, leaving some potato chunks for texture. Add light cream and Boursin cheese. Stir until cheese is melted. Add baby peas and bacon pieces. Simmer 15 minutes. Ladle into bowls. Garnish with bacon crumbles, garlic chives, and smoked almonds.

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? The Chow Down: Garlic Smashed Potatoes! Now you, too, can have the same potato side dish at home which you often choose in popular eateries. It’s so incredibly easy you’ll find yourself wondering why you didn’t think of it before now. My simple recipe requires only three key ingredients: Idaho Russet Potatoes, Boursin Garlic Cheese, and of course, French Butter with sea salt. A sprinkling of bacon bits and fresh cut chives for garnish merely enhances an already phenomenal taste. With the holidays on the horizon, be kind to yourself. Keep it simple and WOW your friends and family without spending endless hours in the kitchen. You deserve it. 
GARLIC SMASHED POTATOES 
Ingredients:

2 large Idaho Russet Potatoes 

5.2 ounces package Boursin Garlic and Herb Gournay cheese

2 tablespoons butter, salted

Bacon bits, for garnish 

Fresh cut chives, for garnish 
Instructions:

Peel potatoes and cut into chunks. Place potatoes in a 2-quart pan. Cover with cold water. Add about a teaspoon of salt. Bring to a boil. Reduce heat to medium and cook potatoes for 15-18 minutes or until tender when pierced with a knife. Empty pan of potatoes into a colander to remove water. Transfer potatoes back to the pan, add butter and Boursin garlic cheese. Cover for 2-3 minutes. Take a hand mixer and smash the ingredients together until slightly chunky. Potatoes will be stiff but creamy. Transfer potatoes to a serving dish. Top with bacon bits and fresh cut chives for garnish. Serve immediately with gravy, if desired. 

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Boursin Garlic Bisque! Have you been to a restaurant where the main course is served with a side of garlic smashed potatoes? The texture is incredibly smooth and the flavor is bursting with fresh herbs and garlic. Gourmet Boursin cheese may be their secret ingredient. Its airy-light texture is a marriage between spreadable cream cheese and whipped butterfat. You can find this French icon wrapped in foil in the cheese department of your favorite grocery store. Serve it with crackers, pita chips, or go all out and make this simple potato bisque. 
BOURSIN GARLIC BISQUE 
Ingredients:

2 cups chicken broth 

2 cups Yukon potatoes, peeled and chopped

1 tablespoon olive oil

1 clove garlic, minced

1/4 cup sweet onions, chopped

3/4 cup light cream

5.3 ounce Garlic Boursin Cheese, crumbled

1/2 cup frozen baby peas, thawed

5 slices crisp bacon, pieces and crumbles

Fresh Garlic Chives

Ground Smoked Almonds
Instructions:

Combine chicken broth and chopped potatoes in a 2-quart pan over medium high heat. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 15-20 minutes. Meanwhile, in a medium skillet, sauté garlic clove and sweet onions in olive oil until soft, about 5 minutes. Add to potato mixture. After potatoes are tender, partially smash the potatoes to thicken, leaving some potato chunks for texture. Add light cream and Boursin cheese. Stir until cheese is melted. Add baby peas and bacon pieces. Simmer 15 minutes. Ladle into bowls. Garnish with bacon crumbles, garlic chives, and smoked almonds.