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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.

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