Boursin Cheese

[odell]

Got this from a magazine many many years ago. It is outragous!! I only use 1 (8oz) cream cheese & 1/2 cup cup butter. The garlic and spices I leave as is.... This can be refrigerated 1 week or frozen 3 months. I serve this for Christmas with assorted crackers, fresh veggies. Hope you like it as much as we do



Boursin cheese

1 clove garlic
2 (8oz) cream cheese room temp
1 cup butter room temp
1 tea. dried oregano
1/4 tea. dried basil
1/4 tea. dill weed
1/4 tea. marjoram
1/4 tea. thyme
1/4 tea. pepper

In food processor process garlic til finely minced. Add remaining ingredients and process , scraping sides, til well blended.
Serve on crackers

**other uses listed**
put on plum tomatos, cold or baked at 350, 15 min. Then broil til bubbly
Put in fresh mushroom caps, bake 350 12-15 min.
1 cup borsin cheese mixed with 1/2 cup milk, toss with hot pasta
top baked potatos or stir into mashed potatos
use as a sandwich spread.

[K. Slink]

How versatile it is! I can see myself taking this to an upcoming holiday party.....

[brigid]

Beautiful, odell! Thank you! This really does sound wonderful!

[eclecticsynergy]

Smashed Potatoes With Boursin And Scallions
These potatoes rock. Of course, I'd eat the sole of a shoe if it had Boursin on it.
Red potatoes make a difference here; the results won't be as good with a baking potato but I've used Yukon Golds and it's worked well.

Ingredients:
* 1-3/4 to 2 pounds red-skinned potatoes, scrubbed and cut into 1-1/2- to 2-inch chunks
* Kosher salt
* 2 Tablespoons unsalted butter, cut into pieces and softened
* 4 ounces boursin (with garlic and herbs), cut into pieces and at room temperature
* 3 scallions (white parts with some green), chopped
* Freshly ground black pepper

Preparation:
Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.

Drain the potatoes -- reserving some of the cooking water -- and dump them back in the pot. Dry the potatoes over medium heat, shaking the pan and stirring, until most of the moisture has steamed off. Reduce the heat to very low.

Use the side of a big metal spoon to cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the butter and then the boursin. You might need to loosen the mash with a few tablespoons cooking water or as much as 1/2 cup. Don't beat vigorously or the potatoes may turn gummy. Stir in the scallions, add salt and pepper, and serve right away.

Yield: 4 to 6 servings