• 8-10 medium potatoes, peeled and cubed
• Salt
• 5-6 ounces garlic-and-herb soft cow’s milk cheese, such as Boursin brand, fresh ricotta or goat cheese with herbs
• 1-1 1/2 cups warm milk and/or stock
• 1/4 cup minced parsley, chives and thyme
• 2 teaspoons lemon zest
• 2 cloves grated or pasted garlic (optional)
• Pepper, to taste

Cover the potatoes with cold water and bring to a boil. Salt the water and cook the potatoes to tender. Drain and return to the hot pot to dry them out a bit.


Mash the potatoes with your soft cheese of choice, warm milk and/or stock, herbs, lemon zest and garlic; season with salt and pepper, to taste.


To hold the mashed potatoes, cover and place the pan in 1 inch of simmering water in a larger pan, making a bain marie (hot water bath) to keep the potatoes warm without changing their consistency.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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