Camembert Mashed Potatoes

A few years ago, D made these mashed potatoes.  They were quite good.  The Camembert was not overwhelming, but you could definitely taste it was there. Over the years, we have said we would have them again, but there is something hard about putting a really nice cheese into mashed potatoes (or I'm just cheap).

Anwyay, Kroger had Camembert marked down, so I picked up a wheel.  And we decided to have these.  They still taste like I remember.

We halved the recipe, since it was just the 2 of us.

Camembert Mashed Potatoes

Photo by ALB

The buttery taste and creamy texture of Camembert cheese glorifies these potatoes. Camembert is similar in flavor and texture to Brie, which makes a fine substitute. The rind is easiest to remove if the cheese is well chilled.

Yield: 12 servings (serving size: about 2/3 cup)

Ingredients
1 1/2 (8-ounce) rounds Camembert cheese
11 cups cubed peeled Yukon gold potato (about 4 1/2 pounds)
1/2 cup 1% low-fat milk
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Chopped fresh chives (optional)
Freshly ground black pepper (optional)

Preparation
Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.

Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt, and 3/4 teaspoon pepper; mash with a potato masher until smooth. Garnish with chives and additional pepper, if desired.

Nutritional Information
Calories: 198; Fat: 4.4 g; Sat fat: 2.8 g; Mono fat: 1.3 g; Poly fat: 0.1 g; Protein: 7.9 g; Carbohydrate: 30.7 g; Fiber: 2 g; Cholesterol: 13 mg; Iron: 1.5 mg; Sodium: 310 mg; Calcium: 82 mg

Cooking Light, NOVEMBER 2005