These Boursin cheese mashed potatoes are absolutely insanely yummy. They are chock full of all sorts of good things, like cream and cheese 🙂 Boursin cheese has such a fantastic savory flavor.
The key to these potatoes is boiling the water with the garlic already added. This really adds to the flavor. We have a copycat Boursin cheese recipe that really saves on the cost of making these potatoes. You’ll find it hard to tell the difference between it and the real thing.
In this meatloaf TV dinner part 2, we’ll make the mashed potatoes and gravy. The potatoes are pretty much your standard fare, but the gravy is insanely good! It’s a great poultry gravy that you can throw together without having to use chicken or turkey drippings.
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, 15-20 minutes. Drain.
Melt the butter in the half-and-half over medium-low heat.
Place potatoes in the bowl of a mixer. Use the paddle attachment on low speed to mash the potatoes.
Slowly add the butter and half-and-half mixture, sour cream, and salt and pepper to taste. Mix until mashed but not smooth.
For the gravy
Saute the butter and onions over medium-low heat in a large saute pan, about 12-15 minutes, or until the potatoes are lightly browned. (Make sure they are browned. If it takes longer than 15 minutes, so be it. Don’t rush it!)
Whisk the flour into the pan and add salt and pepper. Cook for another 2-3 minutes, stirring.
Add the chicken stock and cook another 4-5 minutes, until thickened.