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Brie Mashed Potatoes

Put a spin on traditional mashed potatoes with the addition of Brie cheese and fresh thyme.

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  • prep time 30 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 12
 

Ingredients

12
medium baking potatoes (about 5 lb), peeled, cut into large pieces
1
cup milk
1/4
cup butter or margarine
1
teaspoon salt
1/2
teaspoon freshly ground pepper
1
package (8 oz) Brie cheese, rind removed, cubed
2
teaspoons chopped fresh thyme leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4-quart saucepan or 5-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 30 minutes or until potatoes are tender when pierced with a fork. Drain.
  • 2 Heat oven to 350°F. Spray 2- to 3-quart casserole with cooking spray. In 1-quart saucepan, heat milk, butter, salt and pepper over medium heat, stirring occasionally, until butter is melted. Measure out 1/4 cup milk mixture; set aside.
  • 3 To potatoes, gradually add remaining milk mixture, cubed cheese and thyme, mashing with potato masher or electric mixer on medium speed until light and fluffy. Spoon potatoes into casserole. (Potatoes can be covered and refrigerated up to 24 hours at this point.)
  • 4 Pour reserved 1/4 cup milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Stir potatoes before serving.
  • 1 In 4-quart saucepan or 5-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat; cover and simmer 20 to 30 minutes or until potatoes are tender when pierced with a fork. Drain.
  • 2 Heat oven to 350°F. Spray 2- to 3-quart casserole with cooking spray. In 1-quart saucepan, heat milk, butter, salt and pepper over medium heat, stirring occasionally, until butter is melted. Measure out 1/4 cup milk mixture; set aside.
  • 3 To potatoes, gradually add remaining milk mixture, cubed cheese and thyme, mashing with potato masher or electric mixer on medium speed until light and fluffy. Spoon potatoes into casserole. (Potatoes can be covered and refrigerated up to 24 hours at this point.)
  • 4 Pour reserved 1/4 cup milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until potatoes are hot. Stir potatoes before serving.

EXPERT TIPS

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Expert Tips

Use fresh parsley if you can't find fresh thyme.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
360mg
360%;
Total Carbohydrate
35g
35%
(Dietary Fiber
4g
4%
  Sugars
2g
2%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
10%;
Calcium
8%;
Iron
4%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.