Smashed Red-Skinned Potatoes with Boursin and Scallions (European)

[Guest guest]

Smashed Red-Skinned Potatoes with Boursin and

Scallions

 

1 3/4 to 2 pounds red-skinned potatoes, scrubbed and

cut into 1 1/2 to 2-inch chunks

kosher salt

2 tablespoons butter, cut into pieces and softened

4 ounces boursin, with garlic and herbs, cut into

pieces and at room temperature

3 scallions, white parts with some green, chopped

freshly ground black pepper

 

Put the potatoes in a large saucepan and cover with

cold water by at least an inch. Add a generous 1/2

teaspoon salt and bring to a boil.

Lower the heat to maintain a steady simmer, cover the

pot partially, and cook until the potatoes are quite

tender when tested with a metal skewer, 15 to 20

minutes.

Drain the potatoes, reserving some of the cooking

water and dump them back in the pot. Dry the potatoes

over medium heat, shaking the pan and stirring, until

most of the moisture has steamed off. Reduce the heat

to very low.

Use the side of a big metal spoon to cut through the

skins and flesh of the potatoes, reducing the chunks

to a very coarse mash. Stir in the butter and then the

boursin. You might need to loosen the mash with a few

tablespoons cooking water or as much as 1/2 cup. Don't

beat vigorously or the potatoes may turn gummy. Stir

in the scallions, add salt and pepper, and serve right

away.

Yields 4 to 6 servings