Ingredients
- 2 1/2 pounds small potatoes, halved or quartered, such as Yukon gold
- Salt
- 1/3 pound wedge ripe Camembert cheese, diced
- 1/4 to 1/3 cup milk or half-and-half
- 1 lemon, zested
- Salt and freshly ground black pepper
- 1/4 cup chives
Directions
Put the potatoes into a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook the potatoes until tender. Drain and return the potatoes to the hot pot. Add the Camembert and milk and toss to coat the potatoes in the cheese (the mixture will look slightly mashed). Stir in the lemon zest and season with salt and pepper, to taste. Transfer to a serving bowl, garnish with lots of chives and serve.
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By naomitortiz_120...
West Jordan, 84
on March 17, 2010
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This was good, very light and easy to make. Didnt feel like your usally heavy mashed potatos, would make it again.
By toric3_12567347
Prosperity, 80
on January 17, 2010
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Our family thought the lemon zest was the "key" to the recipe! We make it all the time!
Thanks Rachael!
By barbara.mcclell...
orlando, FL
on January 17, 2010
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I thought these smashed potatos were very bland. I expected much more after watching this episode They were however creamy due to the cheese. Would not make them again. Sorry Rachael
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