Camembert Mashed Potatoes

The buttery taste and creamy texture of Camembert cheese glorifies these potatoes. Camembert is similar in flavor and texture to Brie, which makes a fine substitute. The rind is easiest to remove if the cheese is well chilled.

Yield: 12 servings (serving size: about 2/3 cup)

Ingredients

• 1 1/2  (8-ounce) rounds Camembert cheese
• 11  cups  cubed peeled Yukon gold potato (about 4 1/2 pounds)
• 1/2  cup  1% low-fat milk
• 3/4  teaspoon  salt
• 3/4  teaspoon  freshly ground black pepper
• Chopped fresh chives (optional)
• Freshly ground black pepper (optional)

Preparation

Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.

Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt, and 3/4 teaspoon pepper; mash with a potato masher until smooth. Garnish with chives and additional pepper, if desired.

Nutritional Information

Calories:

198 (20% from fat)

Fat:

4.4g (sat 2.8g,mono 1.3g,poly 0.1g)

Protein:

7.9g

Carbohydrate:

30.7g

Fiber:

2g

Cholesterol:

13mg

Iron:

1.5mg

Sodium:

310mg

Calcium:

82mg