If you’re on the hunt for a new, exciting mashed potato recipe for Thanksgiving this year, look no further. Every bite of these mashed potatoes is infused with the special tang of Camembert cheese, and it’s a noticeable (yet mild) surprise for the taste buds. This recipe is unique because the Camembert (with its high fat content) adds all the creaminess that butter and cream would add – so all the mashers need is the cheese and a little milk and you’re set.
I just used a simple Camembert from the grocery store for this recipe, and while it turned out very well, I know a higher-quality cheese would have been even more amazing. A triple-cream cheese, such as Cowgirl Creamery’s Mt. Tam, would be lovely, and a fresh chevre would add a lot of extra tang if your family is more on the adventurous side.
Camembert Mashed Potatoes
adapted from Cooking Light
4 ounces Camembert cheese
2 pounds Yukon Gold potatoes, peeled and cut into quarters
1/2 cup whole milk
1/2 teaspoon Kosher salt
Peel and quarter potatoes. Place in salted water and bring to a boil, cooking for about 12 minutes until tender.
Meanwhile, remove rind from Camembert (it is easer to do this when the cheese is cold). Cube cheese and let sit out while potatoes cook.
Drain potatoes and return to pot. Add cheese, milk, and salt and mash until smooth with a potato masher. My cheese wasn’t quite room temperature, so I mashed it in and then let it sit with the lid on the pot for a few minutes to let the cheese really soften. When I mashed again, the cheese came together with the potatoes perfectly.
Serve with salt and pepper so guests can season to taste.