Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

Mashed Camembert Potatoes

Start the potatoes 15 to 20 minutes before the chicken comes out of the oven.

Start the potatoes 15 to 20 minutes before the chicken comes out of the oven.

Ingredients

  • 2 pounds starchy potatoes (such as russets), peeled and chunked
  • 1 medium turnip, cut into chunks, or 2 parsnips, peeled and sliced
  • 1 cup milk or chicken stock, warmed
  • 10 to 12 ounces ripe Camembert or 1 small individual wheel
  • Salt and pepper
  • Freshly grated nutmeg

Preparation

In a saucepan, combine the potatoes and turnip, cover with water, bring to a boil, and cook to tender, 10 to 15 minutes. Drain and mash with the milk and Camembert. Season with salt, pepper, and a few grates of nutmeg. Cover to keep warm until ready to serve.

Ingredients

  • 2 pounds starchy potatoes (such as russets), peeled and chunked
  • 1 medium turnip, cut into chunks, or 2 parsnips, peeled and sliced
  • 1 cup milk or chicken stock, warmed
  • 10 to 12 ounces ripe Camembert or 1 small individual wheel
  • Salt and pepper
  • Freshly grated nutmeg

Directions

In a saucepan, combine the potatoes and turnip, cover with water, bring to a boil, and cook to tender, 10 to 15 minutes. Drain and mash with the milk and Camembert. Season with salt, pepper, and a few grates of nutmeg. Cover to keep warm until ready to serve.

Tags:Potato, Sides, undoRS