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Side Dishes

Mashed Potatoes Au Gratin with Boursin

While mashed potatoes get a flavor lift from the beloved garlic-herb cheese, Boursin, additional butter and cheese on top yields one delectable side dish.

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Coat a 2-quart baking dish with butter.

Cook potatoes in a pot of boiling salted water over medium-high heat until fork-tender, 15 minutes.

Drain potatoes and return to pot over medium-low heat; cook 1–2 minutes, stirring, to remove excess moisture.

Add half-and-half, Boursin, and 4 Tbsp. butter; mash potatoes until they reach desired consistency, then season with salt and pepper.

Transfer potatoes to prepared dish. (If making ahead, cool, then cover dish, chill overnight, and bring to room temperature before baking.)

Preheat oven to 325°.

Combine remaining 4 Tbsp. butter, Parmesan, and parsley; crumble over top of potatoes.

Bake potatoes until warmed through and top is golden brown, 45–60 minutes; sprinkle top with additional parsley.

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