Smashed Red-Skinned Potatoes with Boursin & Scallions

Don’t we all know someone who loves lumps? This is the perfect dish for them, and for anyone who’ll enjoy the fresh herby, garlicky flavor. If you can find it, try substituting Gorgonzola dolce for the Boursin. Be sure not to overwork the potatoes or they may turn gummy. You can keep these potatoes for 20 minutes or so in a warmed dish, covered with foil, or in a low oven, but they’re not the best candidates for make-ahead and reheating.

From Fine Cooking Thanksgiving Cookbook, Taunton Press 2012, from the editors and contributors of Fine Cooking.

Smashed Red-Skinned Potatoes with Boursin & Scallions

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    1 3/4 to 2 pounds red-skinned potatoes, scrubbed and cut into large chunks 1/4 pound Boursin cheese (with garlic and herbs), at room temperature, cut into pieces
    Kosher salt 3 scallions (white parts with some green), chopped
    2 tablespoons unsalted butter, softened, cut into pieces Freshly ground black pepper


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    • 1

      Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1⁄2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes. Drain the potatoes -- reserving some of the cooking water -- and dump them back in the pot. Dry the potatoes over medium heat, shaking the pan and stirring, until most of the moisture has steamed off. Reduce the heat to very low.

    • 2

      Use the side of a big metal spoon to cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the butter and then the Boursin. If you want, loosen the mash with cooking water: Depending on the potatoes, you might need a few tablespoons or as much as 1⁄2 cup. Don’t beat vigorously or the potatoes may turn gummy. Stir in the scallions, add salt and pepper to taste, and serve right away.

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