Weekends are busy, we can all agree from Friday evening to Sunday night we try to live. Really live. Without being tied to a clock, at least for the most part. Or not bogged down with the weeks events, if we can help it. Even at the end of a busy weekend a large Sunday dinner is expected to wrap up your busy weekend effectively starting a new week with an excellent sleep to face the world again. 

Even with 15 minuet meals provided by Jamie Oliver, Gordon Ramsay, and Ina Garten. Sometimes we crave the consistency and convenience of a pre-made option. In my house the brand of choice is most certainly M&M’s. This brand has taken pre-made foot to a creative and flavourful place that doesn’t seem possible compared to other grocer brands. Anyone wanting hot lunches with a very reasonable price should be checking them out. They have multitudes of choices, of many different tastes. I invest in some busy weekend meals that come on sale often. 

Tonight we are having a family favourite, roast beef. After an hour or so we have a perfectly slow roasted beef. But even when you have that kind of reliability you want to pair it with equal perfection. Caned, pre-made or frozen alternatives  never live up. The best potatoes I would argue to be russet potatoes. These hardy potatoes allow for a harsh cooking process and produce a robust fluffy mash potatoe. 

Boursin cheese is a thing of beauty. Its a spreadavle flakey creamy cheese often paired with harlic and herbs or Often paired with crackers or Melba toast at parties. But people have even been known to spread it on bagels. Garlic herb is boursin cheese I’ve chosen though they offer some other that seem very interesting such as shallot and chives, red chili pepper, and cranberry spice. 

Ingredients:

• 1/2 pack boursin garlic and herbs cheese
• 6 medium sized russet potatoes peeled and cubed
• 1Tb salt
• 2Tb milk

Method:

1. Bring a pot of water to a boil with a tablespoon of salt.
2. Once boiling, add the potato cubes and boil until a fork will peirce them easily. 
3. Drain out the water and let sit for and few minuets to steem out the remaining water. * This sitting technique was said by Jamie Oliver while he was making his mash potatoes.
4. Mash the potatoes to an even consistency. 
5. Add the cube of boursin cheese, let melt as you stir in the cube. Do not mash in the cube so as not to over mash the potatoes. 
6. Add milk as needed to bring to desired consistency 

I paired this comfort food with a crisp caesar salad creamy and contrast.