3poundsrusset potatoespeeled and cut into chunks (about 7 to 8 medium potatoes)
6ouncesbrie cheeserind removed and cut into small pieces
½cupheavy cream
4tablespoonsunsalted butter
1teaspoonsalt
1teaspoonthyme leaves
¼teaspoonwhite pepper
Instructions
Peel and dice the potatoes into 1-inch pieces.
3 pounds russet potatoes
Bring a large pot of salted water to a boil, and cook the potatoes until they are fork tender, about 20 to 25 minutes.
Drain the potatoes, and transfer them to a large mixing bowl. Use a potato masher or an electric mixer to mash the potatoes. Add brie, heavy cream, butter, salt, thyme, and pepper. Stir to combine.
6 ounces brie cheese, ½ cup heavy cream, 4 tablespoons unsalted butter, 1 teaspoon salt, 1 teaspoon thyme leaves, ¼ teaspoon white pepper
Serve immediately, and store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1/2-cup of the brie mashed potatoes. Actual calories will vary.For more information and tips, please refer to the post.