Dan's Brie Mashed Potatoes

empty dish
Apologies for the lack of measurements (I cook local and by feel), but here is my recipe for a hearty and rich mashed potatoes.
Peeled potatoes
Bay leaf
Garlic Powder
Mustard Powder
Brie cheese
Add salt, pepper, bay leaf, a healthy helping of dill, a couple pinches of sugar and a pinch of mustard powder to a pot of water and bring to a boil.
Add the potatoes and reduce the temperature to medium low. Infuse potatoes on medium-low for about an hour or until cooked.
* Note that the idea is to cook the potatoes very slowly, we’re infusing them with the awesome herbs we threw in. Cut a large slice of brie cheese, then tear into pieces.
* Note that I leave the crust on, which imparts a nice texture and enriches the flavor; however, the crust adds some bitterness, so if you use it, add another pinch sugar to the potatoes right before mashing. Place cooked potatoes in a bowl and add 2 or 3 spoonfuls of the infusing liquid.
Mash away.
I cook for a picky eater and this is one of the few dishes that flies out of the bowl faster than I can mash.
The finished product will look very much like standard Midwestern “whipped” or “mashed” potatoes. which my fussy eater enjoys, but the richness and simplicity are appealing to foodies like me looking for a punched up simple dish.
Prepared, tried and tested by: Dan Cohn 
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