Brie Mashed Potatoes
Peel 3 pounds of Russet potatoes.
Boil the potatoes in a large pot of salted water until they're fork tender, about 20 to 25 minutes.
Drain the potatoes, and mash with a potato masher. Add the brie, heavy cream, butter, salt, thyme, and pepper. Stir to combine.
Serve hot, and store leftovers in the refrigerator for up to 3 days.
For more recipes, check out More Than Meat and Potatoes!