Brie mashed potatoes

It’s not just that mashed potatoes can be made ahead; they actually end up creamier and fluffier when prepared in advance. When mashed potatoes chill, their starches firm up, and when reheated gently, they relax into a mash with an even silkier texture. But you can’t save potatoes that start out gluey. Shearing cooked spuds with any blade — food processor, blender or hand mixer — releases enormous amounts of starch and turns the mash into spackle. Here, you break up the potatoes by hand or…

INGREDIENTS: 12 medium baking potatoes (about 5 lb), peeled, cut into large pieces 1 cup milk 1/4 cup butter or margarine 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 package (8 oz) Brie cheese, rind removed, cubed 2 teaspoons chopped fresh thyme leaves DIRECTIONS: 1. In 4-quart saucepan or 5-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 30 minutes or until potatoes are tender when pierced with a fork…

Brie Whipped Mashed Potatoes are hard not to love... save the recipe for your Easter Sunday plans! #Easter #Potatoes #Brie #Cheesy

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