Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Smashed Red-Skinned Potatoes with Boursin & Scallions

Scott Phillips

Servings: four to six.

Smashing low-starch potatoes into a rustic side dish is the way to go to avoid gumminess. Besides, don’t we all know someone who loves lumps? If you can find it, try substituting Gorgonzola dolce for the Boursin. Gorgonzola dolce is soft and yellowish ivory with greenish-blue striations; it’s much less overbearing than the white, crumbly Gorgonzola typically sold in supermarkets.


  • 1-3/4 to 2 pounds red-skinned potatoes, scrubbed and cut into large chunks (1-1/2 to 2 inches)
  • Kosher salt
  • 2 tablespoons unsalted butter, cut into pieces and softened
  • 4 ounces Boursin cheese (with garlic and herbs), cut into pieces and at room temperature
  • 3 scallions (white parts with some green), chopped
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 130
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 25
  • Sodium (mg): 280
  • Carbohydrates (g): 10
  • Fiber (g): 4
  • Protein (g): 5


  • 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. If you want, loosen the mash with cooking water: Depending on the potatoes, you might need 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 to taste, and serve right away.


Rate or Review

Reviews (2 reviews)

  • Krispie | 04/05/2015

    Very tasty. We were full by the time we got to dinner so we he leftovers but everyone rely liked these. Will make again

  • MomOf3JTM | 05/19/2010

    This is a wonderful potato dish! I added a little krispy fried bacon at the end. YUM! I served it with the glazed mustard molasses chicken.... sooooooooooooooo good!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial