This easy recipe for Boursin Mashed Potatoes combines tender, boiled potatoes with garlic and herb soft cheese, butter, and cream for fluffy, ultra-flavorful mashed potatoes every time!
If you love Boursin, be sure to check out my creamy Boursin Chicken recipe or Boursin Pasta recipe next!
Why You’ll Love It
Creamy mashed potatoes are a classic side dish perfect for all occasions, but Boursin mashed potatoes, infused with the garlic and herb flavors of Bourin cheese, are next-level delicious. They’re the perfect balance of fluffy and creamy without feeling heavy. I love to serve them when I’m in the mood for a slightly fancier-tasting side dish, but I’m too lazy to put in the extra effort (which is pretty much all the time).
What is Boursin Cheese?
Boursin cheese is a creamy, soft cheese that originated in France and is known for its rich, herb-infused flavor. The cheese has a velvety texture, is super spreadable, and melts beautifully.
The most popular flavor is garlic and herbs (which we’re using in this recipe), but it comes in other flavors, like shallot & chive, and cracked black pepper.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Potatoes: I typically use peeled and boiled Russet potatoes for mashed potatoes. Russets are an excellent choice due to their high starch content and low moisture. The result is a light, fluffy, and airy mash (compared to waxy potatoes like Yukon Gold or red potatoes).
- Boursin Cheese: This recipe calls for garlic and herb flavor, but you can choose any flavor depending on your taste preference. The cheese gives the potatoes a rich, herby flavor and creamy consistency. Look for Boursin in the cheese section of any grocery store. It’s usually next to other soft cheeses.
- Butter: Adds richness. I like to use salted butter, but unsalted may also be used.
- Cream: Used to thin out the potatoes and add richness and creaminess. You can add additional cream (or milk) if you prefer your potatoes to be extra creamy or less thick.
- Salt and Black Pepper: To taste.
How to Make Boursin Mashed Potatoes
1. Prepare the potatoes: Peel the potatoes and chop them into chunks approximately equal in size for even cooking. Rinse with cold water.
2. Boil the potatoes: Transfer the potatoes to a large stockpot filled with cold, salted water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, until potatoes are fork-tender, approximately 20-25 minutes (cooking time will vary depending on the size of potato chunks). Remove from heat and drain, then return the potatoes to the pot.
3. Mash the potatoes: While the potatoes are still hot, add the butter, Boursin cheese, heavy cream, salt, and black pepper. Use a potato masher to mash the potatoes until they reach the desired consistency.
4. Serve: Season with additional salt and black pepper to taste. If desired, serve with extra butter and fresh minced chives.
Pro Tips
- If you have a potato ricer, this recipe is a great place to use it. Otherwise, I recommend using a good old-fashioned potato masher, as it gives you the most control over the consistency of the potatoes. An electric mixer is another option, but the potatoes can become easily overworked, resulting in a gluey mash.
- Add additional heavy cream or milk if needed to adjust the consistency of your mashed potatoes.
What to Serve with Boursin Mashed Potatoes
These mashed potatoes go with just about everything! Serve them with Garlic Butter Pork Chops, Roast Turkey Breasts, or this easy Beef Tips and Gravy Recipe. Add some delicious Sauteed Zucchini or Oven-Roasted Green Beans for a guaranteed favorite every time!
Storage and Leftovers
Transfer leftovers to an airtight container and place in the refrigerator for up to 5 days. I do not recommend freezing these Boursin mashed potatoes since they contain dairy. The texture is likely to change after thawing.
Reheat over low heat in a medium saucepan with a lid. I usually add a splash of milk or cream to help “loosen” them up. They also reheat well in the microwave.
More Mashed Potato Recipes
- Mashed Potato Casserole
- Easy Instant Pot Mashed Potatoes
- Crockpot Mashed Potatoes Recipe
- Cauliflower Mashed Potatoes
- Four Cheese Mashed Potatoes with Crispy Sage
- Healthy Mashed Sweet Potatoes
- Instant Pot Mashed Sweet Potatoes Recipe
BROWSE all of my POTATO RECIPES
RECIPE CARD
Boursin Mashed Potatoes Recipe
Ingredients
- 3 pounds Russet potatoes - peeled and chopped into 1-inch cubes
- 1 stick salted butter - cut into pieces and at room temperature
- 1 (5.2-ounce) wheel Boursin Garlic and Fine Herbs -
- ½ cup heavy cream - at room temperature
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Peel the potatoes and chop them into 1-inch chunks for even cooking. Rinse with cold water.
- Transfer the potatoes to a large stockpot filled with cold, salted water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, until potatoes are fork-tender, approximately 15-18 minutes (cooking time will vary depending on the size of your potato chunks).
- Remove from heat and drain, then return the potatoes to the pot.
- While the potatoes are still hot, add the butter, Boursin cheese, heavy cream, salt, and black pepper. Mash the potatoes with a potato masher until they reach the desired consistency.
- Season with additional salt and black pepper to taste. If desired, serve with extra butter and fresh minced chives.
Jessica’s Notes
- For the creamiest mash, use a potato ricer, a good old-fashioned handheld potato masher, as it gives you the most control over the consistency of the potatoes. An electric mixer is another option, but the potatoes can become easily overworked, resulting in a gluey mash.
- Add additional heavy cream or milk if needed to adjust the consistency of your mashed potatoes.
- Store leftovers in the refrigerator for up to 5 days. I do not recommend freezing these mashed potatoes.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Last Updated | 0 Comments