Sour Cream + Onion Mashed Potatoes
Ingredients
6 Medium Yukon Gold Potatoes
3 cloves garlic, peeled, whole
1/4 cup butter, salted
1 (5.2 oz) Boursin cheese
1 cup heavy cream
1/4 cup sour cream
~1.5 tsp. Kosher salt ( I used Diamond Crystal)
1 bunch chives, finely chopped
~1 cup sour cream and onion flavored Ruffles potato chips
Method of Preparation
Fill a large pot with enough cold water to eventually cover the potatoes. Season the water generously with Kosher salt. Bring the pot of water to the stove and put on high heat until boiling.
While the water is heating, peel the potatoes making sure to get all of the skin and brown marks off. Cut the potatoes into quarters.
Peel 5 cloves of garlic. Add both the potatoes and garlic to the pot of boiling water and boil until fork tender(~20-25 minutes).
Drain the potatoes and garlic and add them hot to the bowl of a stand mixer (A hand mixer will also work just fine).
Add the butter, Boursin, heavy cream, sour cream, and ~1.5 teaspoons of Kosher salt.
Start the mixer fitted with a whisk attachment on low speed to prevent splashing and then increase to high until the potatoes are smooth and creamy. *Careful not to whip the potatoes too long or the potatoes can get starchy with a glue-like texture. Make sure to stir at the bottom of the mixing bowl to make sure there isn’t chunks of potato stuck in the bottom of the bowl. The best part about mashed potatoes is that they’re hard to mess up! Add more cream if the potatoes need to be looser or more salt if they need to be saltier.
Add the creamy mashed potatoes to a serving bowl. Finely chop the chives and sprinkle over the top of the potatoes.
Grab a large handful of the Ruffles potato chips and crumble them with your hands over top the mashed potatoes. Serve and enjoy!
