Prep 20 mins
Cook 30 mins
A very decant mashed potato that is not for the diet conscious. Recommend using Klondik gold potatoes which are a small buttery flavored potato that requires no peeling. Zaar would not take Klondik gold potatoes. Can use yukon gold but will need to cut them up as they are larger than the Klondik's.
- Boil potatoes until tender about 25 to 30 minutes.
- Drain and mash potatoes. Add cream, butter, salt, pepper, cubed brie and thyme. Blend until smooth.
Have made brie mashed potatoes with another receipt which is very close to this one. Have used red and yukon gold potatoes . . . Skin on is the only way to go. I reduce the heavy cream by about 20% and double the amount of brie, 8 oz for 2 / 2.5 lbs of potatoes. Mix about 70% of the brie when mashing the potatoes. Put mashed potatoes in a casserole pan and top with the remaining brie in 1/2" chunks then put in the oven at 275 broil to brown the top of the potatoes and brie. Top is a little crunchy but still creamy and moist on the inside.
Beautifully rich and silky smooth and went wonderfully well with Artichoke and Lamb Shanks Crock Pot Dinner and very much enjoyed by us all. Thank you Debbwl for a lovely side, made for Everyday A Holiday tag game.
These potatoes were the ultimate comfort food. I thought they were even better as leftovers! I used dried thyme and red potatoes. The brie made them so creamy and luscious. Thanks, Debbwl! [Made for Best of 2012 Tag Game]