Ingredients:
6 oz Camembert cheese
5.5 cups Yukon gold potato (about 2 lbs)
1/4 cup 1% lowfat milk
1/4 tsp salt
1/4 tsp black pepper
chopped chives
Directions:
1. Cut cheese into 3 wedges. Carefully removed rind from
cheese; discard rind. Chop cheese; let stand a room temperature
while potatoes cook.
2. Place potatoes in dutch oven pan; cover with water.
Bring to a boil. Reduce heat; simmer 12 minutes or until
potatoes are tender. Drain in a colander; return potatoes
to pan. Add cheese, milk, salt, and pepper; mash with a potatoe
masher until smooth. Garnish with chives and additional pepper.