BOURSIN MASHED POTATOES
This is slightly different from the other recipes on this site. A wonderful recipe from my cooking class. (The cooking time is approximate)
Provided by Chill
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 332.5, Fat 16.5, SaturatedFat 10, Cholesterol 43.9, Sodium 123, Carbohydrate 41.8, Fiber 5, Sugar 3.2, Protein 6.2
FILET MIGNON OVER LOBSTER BOURSIN MASHED POTATOES WITH A MERLOT REDUCTION
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the 3 tablespoons of oil in a large saucepan, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the thyme and rosemary. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Once you have reduced the liquid to the required volume, remove from the heat, strain through a chinois (a conical strainer) or some cheesecloth (so you can remove all the vegetables and herbs), return the sauce to the pan and stir in the butter to finish the sauce.
- For the potatoes:
- Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are cooking, saute lobster meat in oil and butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes. Using a beater, add in 1 stick of butter and salt and white pepper. Fold the lobster meat into the potatoes and set aside in a warm place.;
- Preheat oven to 375 degrees F.
- Season beef with salt and pepper. In a heavy bottomed, oven-safe saute pan, add just enough oil to cover the bottom of the pan and heat on medium high heat on the stovetop. When the saute pan is hot, cook each side of the filets for approximately 2 to 3 minutes, leaving undisturbed for the first 2 minutes or so. Turn the filets and continue the searing process on the other side of the filets for another 2 to 3 minutes. Place the pan of steaks into the preheated oven. Allow the filets to cook a further 6 to 8 minutes in the oven (depending on the thickness of the steaks and the heat of your oven).
- While the steaks are in the oven finish the potatoes by crumbling the Boursin cheese into the lobster mashed potatoes which you have been keeping warm and gently stirring it in to allow cheese to melt.
- Remove the pan of steaks from oven and allow them to rest. (Remember to use an oven mitt; the handle of the pan will be hot!)
- If necessary, briefly re-heat the Merlot sauce, then remove the pot from the heat and whisk in the whole stick of butter.
- Plate a portion of mashed potatoes in the center of serving plate. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chopped chives.
BOURSIN MASHED POTATOES
Make and share this Boursin Mashed Potatoes recipe from Food.com.
Provided by gailanng
Categories Mashed Potatoes
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 216.3, Fat 0.9, SaturatedFat 0.5, Cholesterol 2, Sodium 24.6, Carbohydrate 47.2, Fiber 5.8, Sugar 3.1, Protein 6
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BOURSIN MASHED POTATOES - CULINARY HILL
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Ratings 20Total Time 45 minsCategory Side DishCalories 554 per serving
- Place the potatoes in a saucepan or stock pot and cover with cold water. Bring to a boil and cook until potatoes are softened, 15 to 20 minutes. Drain well and return to the pot.
- To the pot, add butter and mash until all the potatoes are mostly broken up. Remove any large pieces of skin if desired.
- Add half-and-half and chives and continue mashing until desired consistency is reached. Mash in Boursin Cheese and salt to taste (I like 1 teaspoon). Garnish with additional chives if desired.
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