5lb baking potatoes /Russet/yukon peeled and quartered
1 cup milk
½ stick of butter (~50gr)
1 box of “garlic & fine herbs” Boursin cheese (5.2 oz or 150gr)
Salt and pepper to taste
1/3 cup dried onions
¼ cup fresh chopped chives
Boil the potatoes until tender – drain.
Using masher, mix the potatoes, milk, butter and cheese till smooth and creamy.
Add salt, pepper and fried onions, and stir.
Serve hot with fresh chives to garnish.