- 1½ pounds small golden potatoes, cut in quarters (about 8 potatoes)
- 4 ounces herb cheese such as Boursin
- 2 ounces unsalted butter
- 1 teaspoon kosher salt
- ½-1 cup half and half
Boil the potatoes for 15 minutes until fork tender. Drain off all the water. Return the pan to the heat, and over low heat, smashed the potatoes with a potato masher. Add the cheese, butter, salt and mix well. Slowly add enough half and half to loosen the potatoes until you reach desired consistency. Taste for seasoning. Serves 4.
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