1 1/2 (8 oz) rounds Camembert cheese
11 c cubed peeled Yukon gold potato (about 4 1/2 pounds)
1/2 c milk
3/4 tsp salt
3/4 tsp black pepper
1. Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.
2. Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt, and 3/4 tsp pepper; mash with a potato masher until smooth. Garnish with chives and addition pepper, if desired.