Mashed Camembert Potatoes
Start the potatoes 15 to 20 minutes before the chicken comes out of the oven.
- 2 pounds starchy potatoes (such as russets), peeled and chunked
- 1 medium turnip, cut into chunks, or 2 parsnips, peeled and sliced
- 1 cup milk or chicken stock, warmed
- 10 to 12 ounces ripe Camembert or 1 small individual wheel
- Salt and pepper
- Freshly grated nutmeg
In a saucepan, combine the potatoes and turnip, cover with water, bring to a boil, and cook to tender, 10 to 15 minutes. Drain and mash with the milk and Camembert. Season with salt, pepper, and a few grates of nutmeg. Cover to keep warm until ready to serve.