Tonight’s dinner was all about the mashed potatoes.  Boursin Mashed Potatoes.

Boursin is a soft, creamy cheese that hails from France, but is also manufactured right here in the good ol’ USofA.  Besides the obvious crackers and bread, it mixes well into sauces and is especially good mixed into mashed potatoes.  Really especially good.

I don’t remember when I first had Boursin.  It was years (and years and years) ago.  Maybe Tahoe in the ’70s?  We were all pretty adventurous cooks back then.  Boursin would have been just the thing to liven up one of those pot-smoking-and-wine-drinking evenings with the roommates on Canterbury Drive…  Ah yes…  the good old days…   20′ ceiling, wall of windows, 4 bedrooms, 2 baths, loft… We paid $400/mo rent – split 4 ways. I’d move back into that house in a heartbeat.  Serious good times were had by all!

But I digress…

The concept/recipe is pretty basic – just add some cheese to your favorite mashed potato recipe.  Simple but oh, so flavorful!  It really takes the spuds to the next level.  There are quite a few varieties out there but my favorite remains garlic and herb.

The rest of the dinner was steamed wax beans and grilled burgers with a wild mushroom sauce.

I picked up some 90/10 ground beef because it was on sale for slightly less than my normal 80/20 and am sorry I did.  The burgers just lacked flavor and were dry.  What I saved in a couple grams of fat I totally lost in flavor and enjoyment.  Back to the 80/20 next shopping trip.

Dessert will make up for it, though…  A variation on my Aunt Kathleen’s and Cousin Kate’s  Malt Shoppe Pie!