Sweet & Purple Potato Mash with Boursin
Good old mashed potatoes, leveled up with sweet potatoes and purple potatoes, paired with creamy, savoury Boursin and baked with ooey-gooey Emmental/Mozzarella cheese. A lush, comforting dish that’s absolutely perfect for Christmas!
Ingredients
Sweet Potato Mash
- 230 g Purple Potatoes
- 570 g Sweet (Orange) Potatoes
- 1½ tbsp Unsalted Butter
- 2 tsp Salt
- 2 tbsp Boursin
- 100 ml Heavy Cream 35% Fat
Toppings
- Emmental / Mozzarella Cheese shredded
Instructions
- Begin by peeling the sweet potatoes and purple potatoes. Wash them well, then cut into equal-sized chunks for even cooking.
- Place the sweet potato and purple potato chunks into a pot and add enough water to fully cover them. Bring to a boil over medium heat and cook until the potatoes are fork-tender and slide off easily when pierced, about 15–20 minutes.
- Using a potato ricer or masher, rice or mash the potatoes until smooth. Add the unsalted butter and salt, then mix well until fully incorporated. Next, add the heavy cream and Boursin and mix until the mash is creamy and smooth.
- The butter and salt are added first to allow the residual heat from the potatoes to melt them fully, creating a creamier base. This helps the heavy cream and Boursin incorporate more evenly, so do not skip this step.
- At this stage, the mash can be served as is. If you’d like to elevate it with melted cheese, transfer the mashed potatoes into a mould of your choice: individual ramekins or a medium-sized casserole dish both work well.
- Spread the mashed potatoes evenly, then top with the shredded Gruyère cheese. Air-fry at 180°C for 6–8 minutes, or bake in a conventional oven at 180°C (fan-forced) or 200°C (without fan) for about 15 minutes, until the cheese is melted and bubbly.
- Serve immediately and enjoy. Be careful, as it will be piping hot.
Notes
STORAGE
Store the leftover potato mash in an airtight container in the refrigerator for up to 2 days. When ready to reheat, transfer the mash to an oven-safe dish and top with shredded cheese if desired (the cheese can be omitted). Air-fry at 180°C for 6–8 minutes, or bake in a conventional oven at 180°C (fan-forced) or 200°C (without fan) for about 15 minutes, until heated through and the cheese is melted and bubbly, if using. The texture of the mash will remain creamy, so there’s no need to worry about it changing during reheating.