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These Boursin Mashed Potatoes are fluffy, creamy, and packed with buttery garlic and herb flavor. Made with Russet potatoes, one 5.2-ounce package of Boursin Garlic & Fine Herbs Cheese, salted butter, and heavy cream, they’re deliciously rich, flavorful, and SO easy to make!
Quick Look: Boursin Mashed Potatoes
- Best potatoes for this recipe: Russets for a light, fluffy texture
- Boursin flavor: One 5.2-ounce package of Boursin Garlic & Fine Herbs Cheese Spread
- Texture: Fluffy, creamy, and rich
- Flavor: Buttery, garlicky, savory, and herb-forward
- Total time: About 45 minutes
- Best for: Holiday meals and special occasions, especially alongside roast turkey, prime rib, chicken, pork, or other hearty mains
- Make-ahead: Can be prepared ahead and gently reheated before serving
Creamy mashed potatoes are a classic side dish perfect for all occasions, but my Boursin mashed potatoes – infused with the savory garlic and herb flavors of Boursin cheese – take them to the next level. They have the same fluffy, creamy texture as my easy mashed potatoes recipe, but with even more buttery, garlicky flavor. 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).
Table of Contents
- Quick Look: Boursin Mashed Potatoes
- Ingredients and Substitutions
- Which Boursin Cheese Should You Use?
- How to Make Mashed Potatoes with Boursin Cheese
- Jessica’s Top Tips
- What to Serve with Boursin Mashed Potatoes
- Make Ahead, Storage, and Reheating
- More Easy Mashed Potato Recipes
- Boursin Mashed Potatoes Recipe
Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Russet potatoes: Russets are my go-to for mashed potatoes because their higher starch content creates a light, fluffy texture which absorbs the butter, cream, and cheese especially well. You can use Yukon Gold potatoes, but I’ve found that they produce a denser, stickier mash.
- Salted butter: I like to use salted butter for extra flavor and richness. Since both the butter and Boursin already contain salt, taste the potatoes before adding any additional salt at the end.
- Heavy cream: Heavy cream makes these potatoes extra creamy and rich. Warm it before adding so it blends easily into the potatoes without cooling them down. Whole milk can be substituted for the heavy cream, although the potatoes will be slightly less rich. Add additional heavy cream or whole milk for a looser mash.
- Boursin Garlic & Fine Herbs: I use one 5.2-ounce package, which adds plenty of creamy garlic and herb flavor to 3 pounds of potatoes.
Which Boursin Cheese Should You Use?
I use Boursin Garlic & Fine Herbs Cheese for these mashed potatoes. It has a slightly crumbly, super-creamy texture that melts easily into warm potatoes, while the garlic and herbs add plenty of flavor without requiring a long list of additional seasonings. It’s the same flavor that I use to make my easy, creamy Boursin Cheese Pasta. For easiest mixing, I recommend allowing the Boursin to soften at room temperature as the potatoes cook.
I’ve found that one 5.2-ounce package is just right for 3 pounds of Russet potatoes. It gives the potatoes noticeable garlic & herb flavor without overpowering the potatoes, butter, or cream. Other savory Boursin flavors can also work, but Garlic & Fine Herbs is my favorite for this recipe.
How to Make Mashed Potatoes with Boursin Cheese
- Prepare the potatoes. Peel the Russet potatoes and cut them into evenly sized 1-inch chunks. Place them in a large pot and cover with cold water by about 1 inch. Season the water generously with salt (in this case about 1 tablespoon of salt).
- Cook until fork-tender. Bring the potatoes to a boil, then reduce the heat as needed to maintain a steady simmer. Cook for 15-20 minutes, or until a fork slides easily into the center of the potatoes. Avoid overcooking, as waterlogged potatoes can make the finished mash less fluffy.
- Drain and steam-dry. Drain the potatoes thoroughly, then return them to the warm pot. Let them sit over low heat for 1-2 minutes, gently stirring once or twice, until any excess moisture has evaporated.
- Warm the cream. Meanwhile, gently warm the heavy cream in the microwave or a small saucepan. It should be warm but not boiling. Warm cream blends more easily into the potatoes and helps keep everything hot while mashing.
- Add the Boursin, butter, and cream. Add the salted butter, Boursin cheese spread, warm heavy cream, and black pepper to the hot potatoes. Use a potato masher to mash everything together until creamy and combined. Stop once you reach your desired consistency to avoid overworking the potatoes.
- Season and serve. Taste and add additional salt and black pepper as needed. Remember that both the salted butter and Boursin already add salt. If the potatoes are thicker than you prefer, stir in a small splash of additional warm cream. Serve warm with additional butter and fresh herbs, if desired.
Jessica’s Top Tips
- For the fluffiest texture, use a potato ricer or a good old-fashioned potato masher. I prefer a masher because it gives you more control over the final texture. An electric mixer works, but use it briefly and on low speed since overmixing can make mashed potatoes gluey.
- Make sure the potatoes are well drained and steam-dried before mashing. Excess water can dilute the flavor and make the potatoes looser.
- Warm the heavy cream before adding it so it incorporates more easily and does not cool down the potatoes.
- If the mashed potatoes are thicker than you prefer, stir in a small amount of additional warm heavy cream or milk until they reach your desired consistency.
What to Serve with Boursin Mashed Potatoes
These creamy Boursin mashed potatoes pair well with everything from weeknight dinners to holiday meals. For an especially rich and comforting dinner, serve them with my Boursin chicken recipe, spooning some of the creamy Boursin sauce over the potatoes. They’re also delicious with garlic butter pork chops, roast turkey breast, or this easy beef tips and gravy recipe. Add a simple vegetable side like sauteed zucchini or Oven-roasted green beans for a guaranteed favorite every time!
Make Ahead, Storage, and Reheating
You can make Boursin mashed potatoes up to 2 days in advance. Let them cool, cover tightly, and refrigerate until ready to reheat.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, I prefer not to freeze them, as the potatoes can become slightly grainy or watery after thawing.
Reheat gently on the stovetop over low heat or covered in a 350°F oven until warmed through. Stir in a splash of warm heavy cream and a little extra butter as needed to loosen the potatoes and restore their creamy texture.
More Easy Mashed Potato Recipes
Looking for more ideas? Browse all of my delicious Potato Recipes.
These are one of my favorite ways to dress up classic mashed potatoes with almost no extra effort. If you make them, please leave a comment and star rating below. I would love to hear what you think. Thank you so much 💛
Boursin Mashed Potatoes
Ingredients
- 3 pounds Russet potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon kosher salt, plus additional salt to taste
- ½ cup heavy cream, warmed, plus more as needed
- 8 tablespoons (1 stick) salted butter, cut into pieces and at room temperature
- 1 (5.2-ounce) package Boursin Garlic and Fine Herbs , softened
- ½ teaspoon black pepper, plus more to taste
- Chopped fresh chives, optional, for serving
- Additional butter, optional, for serving
Instructions
- Peel the potatoes and cut them into evenly sized 1-inch chunks. Place them in a large pot and cover with cold water by about 1 inch. Season the water generously with about 1 tablespoon of kosher salt.3 pounds Russet potatoes, 1 tablespoon kosher salt
- Bring to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the warm pot. Cook over low heat for 1-2 minutes, stirring gently once or twice, to allow excess moisture to evaporate.
- Meanwhile, gently warm the heavy cream in the microwave or a small saucepan. Do not boil.½ cup heavy cream
- Add the butter, softened Boursin cheese, warm heavy cream, and black pepper to the hot potatoes. Mash with a potato masher until creamy and your desired consistency is reached. Avoid overmixing.8 tablespoons (1 stick) salted butter, 1 (5.2-ounce) package Boursin Garlic and Fine Herbs , ½ teaspoon black pepper
- Taste and season with additional salt and black pepper as needed. If the potatoes are thicker than you prefer, stir in a splash of additional warm heavy cream or whole milk. Serve warm with additional butter and chopped fresh chives, if desired.Chopped fresh chives, Additional butter
Notes
- For the fluffiest potatoes, use a potato ricer or handheld potato masher. Avoid overmixing, especially if using an electric mixer, as the potatoes can become gluey.
- If the potatoes are too thick, add additional warm heavy cream or milk a little at a time until they reach your desired consistency.
- Make ahead: Prepare up to 2 days in advance and refrigerate in a covered container.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of cream or milk and a little additional butter as needed.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
