Mashed Potatoes with Herbs
- 2 pounds starchy potatoes (such as russets), peeled and cut into chunks
- 1 cup milk
- 1 (5-ounce) package soft herb cheese (such as Boursin)
- 1/4 cup mixed chopped fresh herbs: chives, dill, and thyme
- 1/4 cup chopped fresh flat-leaf parsley
- Salt and pepper
In a saucepan, combine the potatoes with water to cover. Bring to a boil and cook until tender. Drain, then return the potatoes to the hot pot and mash with the milk, cheese, mixed herbs, parsley, and salt and pepper.
Make-ahead: Cool and refrigerate.
Night of: Return the potatoes to room temp before reheating gently over medium-low heat. Add a little more milk as the potatoes warm to loosen them up a bit.