Serves 8.

Ingredients

• 2 cups whole milk

• 5 ounces herbed soft cheese (our favorite is Boursin’s Garlic and Herbs)

• Salt and pepper

• 5 shallots, sliced thin

• 3 garlic cloves, finely chopped

• 4 tablespoons butter

• 3 pounds Yukon gold potatoes, sliced into ¼ inch rounds

• 2 cups heavy cream (or whole milk)

1. Slice shallots, chop garlic, and slice potatoes.

2. Cook the shallots and garlic in butter over medium heat 5-6 minutes until very soft. 

3. Add cream and milk and potatoes. Make sure the milk/cream covers the potatoes – add more milk if needed. Reduce heat and simmer until the potatoes are fork tender, 15-20 minutes. Mix every so often to make sure nothing is sticking to the bottom of the pan and burning. 

4. Strain the potatoes over a large bowl or pot so that you retain the liquid. 

5. Mash the potatoes, add in the cheese, and then add in the retained cooking liquid ½ cup at a time until you get the desired thickness. Season with salt and pepper.