HOME > Recipes > Mashed Camembert Potatoes

Mashed Camembert Potatoes

Start the potatoes 15 to 20 minutes before the chicken comes out of the oven.


  • 2 pounds starchy potatoes (such as russets), peeled and chunked

  • 1 medium turnip, cut into chunks, or 2 parsnips, peeled and sliced

  • 1 cup milk or chicken stock, warmed

  • 10 to 12 ounces ripe Camembert or 1 small individual wheel

  • Salt and pepper

  • Freshly grated nutmeg


In a saucepan, combine the potatoes and turnip, cover with water, bring to a boil, and cook to tender, 10 to 15 minutes. Drain and mash with the milk and Camembert. Season with salt, pepper, and a few grates of nutmeg. Cover to keep warm until ready to serve.

The Tools You'll Need

You May Also Like

This delicious side dish is a heirloom recipe. Try it and you'll see why it's...