Print copy of recipe here.
Recipe courtesy of Rachael Ray.
2 pounds russet potatoes, peeled and chunked, 3 large potatoes (I didn’t peel)
Salt and pepper
1/2 cup half-and-half or cream, eyeball it
4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin) (I used regular cream cheese, and add minced garlic)
3 tablespoons chopped chives or, 2 scallions, thinly sliced
Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes. Drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.