Potatoes

 You know Dr. Suess's poem Green Eggs and Ham where Sam I am tries to convince the narrator to try green eggs and ham but the narrator repeatedly says "I don't like green eggs and ham."?

At the end the narrator relents and eats the green eggs and ham and ends up loving the food.

Guess what??

I am not that narrator nor am I one who dislikes any type of food, especially one that involves potatoes.

I like potatoes mashed.

I like potatoes fried.

I like potatoes stuffed.

I like potatoes baked.

I like POTATOES!!

So when I see a recipe involving potatoes.......

I have to try it!!

 I followed the recipe all the way through with one exception, cut the number of potatoes down to four instead of seven.

 Ingredients:

 7   (12 ounce) russet potatoes, scrubbed

3   tablespoons unsalted butter, melted

3⁄4   teaspoon salt

1     (5 1/4 ounce) package boursin cheese, crumbled

1⁄2   cup half-and-half

3   tablespoons unsalted butter, cold

2   garlic cloves, minced

1⁄4   cup chopped fresh chives

1   teaspoon ground black pepper

Directions:

Preheat oven to 475°F.

Prick potatoes all over with a fork. Place on paper towel and microwave on high 20-25 minutes, turning over halfway through, until tender.

Slice off 1/4 of each potato, lengthwise. Let cool 5 minutes, then scoop out the flesh of the potato, leaving a 1/4" rim on all sides. After scooping out all 7 potatoes, discard one shell.

Brush potatoes inside and out with melted butter and place on a rack set in a baking sheet. Sprinkle with salt and bake 15 minutes until crisp.

In a bowl, whisk half the Boursin cheese with 1/4 c half-and-half until smooth.

In a small pan, melt remaining 3 tbsp butter. Saute garlic until fragrant and straw-colored, 3-5 minutes. Stir in Boursin mixture.

Press potato flesh through ricer or food mill. Fold in garlic-Boursin mixture, 3 tbsp chives, salt and pepper. Remove shells from oven and fill with mashed potato mixture. Top with remaining Boursin, crumbled. Bake until golden brown, 15 minutes. Sprinkle with remaining chives before serving.

 

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