With Lent in full swing I’ve been trying some new dishes out. These lobster mashed potatoes are pure heaven. I’ve never used boursin cheese before, but it reminds me of Alouette cheese herb spread.
A word of caution, I made the recipe exactly listed. The seasoning is way too much and super salty. Once over the mashed potatoes its way better, but you might be caught off guard like I was.
Lobster Mashed Potatoes
6 medium sized russet potatoes
2.5 oz boursin cheese
½-3/4 c whole milk
4 T butter
4 oz. heavy cream
1½ T Old Bay seasoning
1 tsp chili powder
1 tsp fresh chives, minced
1 cooked lobster tail, meat removed from shell and roughly chopped we grilled them for added flavor
Peel and dice the potatoes. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender. Drain, then return to the pan over medium heat. Using a potato masher or wooden spoon, roughly mash the potatoes for 1 minute to remove the excess water that remains.
Remove from the heat and add in the boursin cheese. Use a handheld mixer on medium speed to melt the cheese into the potatoes. Slowly add in the milk and whip until the potatoes are a creamy texture and no lumps remain.
In a small sauté pan over medium heat, melt together the butter and cream. Add the Old Bay, chili powder and lobster pieces and stir to combine. Sprinkle with the chives.
Move the mashed potatoes to a serving bowl and pour the lobster cream over the top. Garnish with additional chives, if desired. Stir together prior to serving.