Specifications

BOURSIN
®
SMASHED POTATOES
Makes 4 cups (1 L) / eight
1
⁄2-cup (125 ml)
servings.
2 pounds (1 kg) red potatoes, scrubbed
1
⁄2 package Boursin
®
cheese* [about
2
1
⁄2 ounces (70 g)], cut into 8 pieces
2 tablespoons (30 ml) unsalted butter
1
⁄4 cup (50 ml) whole milk
1
⁄2 teaspoon (2 ml) kosher salt
1
⁄4 teaspoon (1 ml) freshly ground pepper
Cut unpeeled potatoes into 1-inch (2.5 cm)
pieces as uniform as possible. Place in a
large saucepan. Add cold water to cover
and a large pinch of salt. Over high heat,
bring to a boil. When boiling, reduce heat
to medium low and simmer until potatoes
are very soft, about 25 minutes.
Drain potatoes and return to saucepan,
mix on Speed 3 until completely mashed,
about 2 minutes. Add Boursin
®
, butter,
milk, salt, and pepper and mix on Speed 4
until fully incorporated and fluffy, about
1 minute.
Transfer to a warm bowl and serve
immediately.
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*Boursin
®
cheese is a triple-cream cheese
that is white and smooth, with a creamy,
buttery texture. It is most often flavoured
with herbs, garlic or pepper. It can be
found in the specialty cheese section of
most well-stocked grocery stores or in
gourmet food markets.
GORGONZOLA SOUFFLÉ
Makes one 8-cup (2 L) soufflé.
2
⁄3 cup (150 ml) walnuts, toasted and
ground
5 eggs, whites and yolks separated into
two mixing bowls
5 tablespoons (75 ml) unsalted butter
1
⁄2 cup (125 ml) unbleached, all-purpose
flour
1
1
⁄2 cups (375 ml) milk
1 cup (250 ml) Gorgonzola cheese,
crumbled
1
⁄2 teaspoon (2 ml) salt
1
⁄4 teaspoon (1 ml) fresh ground pepper
1
⁄2 cup (125 ml) shredded mozzerella
Preheat oven to 350°F (180°C). Butter an
eight-cup (2 L) soufflé dish well and coat
with toasted ground walnuts; set aside.
Beat egg yolks using Speed 1 for
30 seconds; reserve.
Melt butter in a saucepan. Add flour and
stir with a wooden spoon until smooth and
cook over medium heat for 2 minutes, stir-
ring occasionally. Mix on Speed 1 while
adding the milk, about 1
1
⁄2 minutes, beat-
ing until smooth. Cook slowly allowing the
mixture to thicken, while mixing on Speed
2 until the mixture becomes smooth and
thick, approximately 5 minutes total. Add
Gorgonzola and mozzarella and stir until
melted and smooth. Remove from heat.
While mixing egg yolks on Speed 1, spoon
a small amount of hot cheese mixture into
the yolks and mix until smooth. Continue
adding the warm cheese mixture slowly to
the yolks, while mixing (the mozzarella will
be stringy).
Using chef’s whisk, beat the egg whites
until soft peaks form, about 1
1
⁄2 minutes on
Speed 5.
Fold the whites into the yolk/cheese
mixture in three additions with the beater
attachment set to the lowest speed.
Pour into prepared soufflé dish and bake in
the middle of oven until puffed over the rim
of soufflé dish and golden, approximately
40 to 45 minutes. Serve immediately.
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15