Recipe Details

Ingredients

• 1 1/2 pounds unpeeled bite-sized baby gold potatoes, halved

• 1 teaspoon salt

• 2 strips bacon

• 1 (5.2 ounce) package gournay cheese, such as Boursin® Garlic and Fine Herbs Cheese, cut into chunks

• 1/4 cup melted unsalted butter

• 2 tablespoons freshly grated Parmesan cheese

• 1/4 cup half-and-half

• salt and freshly ground black pepper to taste

• 1 tablespoon chopped parsley

Description

1. Place potatoes in a large pot, and sprinkle with salt. Fill the pot with cold water, covering potatoes by about an inch. Bring to a boil over medium high heat with the pot partially covered with a lid. Reduce the heat to medium, and simmer until potatoes are fork tender, 15 to 20 minutes. Drain potatoes and return to pot.

2. Meanwhile, place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.

3. Break up potatoes with a potato masher or an electric mixer on low speed, add Boursin, butter, Parmesan, and bacon.

4. Continue mashing, gradually adding half-and-half until all ingredients are well combined and you reach your desired consistency, adding more half-and-half if needed. Season with salt and pepper.

5. Transfer to a serving dish, garnish with parsley, and serve.