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Camembert Mashed Potatoes

Cooking Light
Camembert Mashed Potatoes

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Worthy of a Special Occasion

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
Jackie Mills, Cooking Light, NOVEMBER 2005

Member Ratings and Reviews

5 stars
Kelsey
This is a nice take on mashed potatoes. However, based on others' reviews, I halved the amount of potatoes and kept the cheese amount the same. It had a nice "cheese-y" flavor, but not overpowering. I can imagine if I hadn't halved the potatoes it would have been impossible to tell anything else was in there. Don't know if I'd make these again, as they aren't *that* much better than the old standby, which is cheaper and less work.11/27/09

5 stars

Best mashed potatoes ever! I make these every Thanksgiving and they are a true crowd pleaser. I use 2% or whole milk (so much for cooking light!) and omit the chives. It is a little difficult to get the rind off but easier if it's chilled, as mentioned.11/18/09