Boursin Mashed Potatoes Rachael Ray Food

BOURBON PECAN SMASHED SWEET POTATOES

Steps:

• Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

CHEESY SMASHED POTATOES

Steps:

• Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
• When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

BOURSIN MASHED POTATOES

Steps:

• Wash, peel and cut the potatoes into pieces. Boil in salted water until tender.
• Mash and add the cheese, sour cream, the milk if needed for creaminess, and salt and pepper. Place in a large pan, top with butter slices (or cheddar cheese) and bake at 325 degrees until hot. Broil a few minutes to get the top nice a browned.

CHEESY MASHED CAULIFLOWER - RACHAEL RAY

Steps:

• Add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot.
• Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth.
• Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes.
• Uncover the pot and mash the cauliflower.
• Let some liquid cook off as you smash the cheeses into the cauliflower.
• As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.

BOURSIN MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat; reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain the potatoes in a colander. Return the potatoes to the pot and cook over low heat for 30 seconds or so to evaporate any water that may be remaining on the potatoes.
• With a mixer, beat the potatoes until they are smooth. Add the two containers of Boursin cheese and continue beating until thoroughly incorporated. Thin the potatoes by beating in the milk or half-and-half. Season the potatoes with pepper to taste.
• Transfer the mashed potatoes to an ovenproof casserole and cover.
• You may rewarm the potatoes either by baking in a 350 degree F. oven or by microwaving until piping hot. Serve at once.

RACHAEL RAY'S CHEESY "SMASHED" CAULIFLOWER

Steps:

• Pour broth into a deep pot.
• Trim leaves and core off head of cauliflower.
• Place head of cauliflower in broth and drizzle with the olive oil.
• Cover and bring to a boil.
• Reduce heat to medium and boil covered until tender, about 8 to 10 minutes.
• Uncover and mash cauliflower w/potato masher.
• Allow liquid to cook off while you add cheeses and mash all together, about 2 to 3 minutes.
• When all mixed and thickened, remove from heat and season with salt and pepper to taste, and nutmeg, if desired.

RACHAEL RAY'S SMASHED POTATOES

Steps:

• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, chop or snip the chives or scallions.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
• Mash potatoes with half-and-half or milk using a potato masher.
• Add in the cream cheese and smash until the cheese melts into the potatoes.
• Add chives or scallions.
• Season with salt and pepper, to your taste.