Boursin Mashed Potatoes

5 from 3 votes

These Boursin mashed potatoes are fluffy, creamy, and packed with buttery garlic and herb flavor. Russet potatoes are mashed with Boursin Garlic & Fine Herbs, salted butter, and warm heavy cream for an easy, flavorful side dish perfect for holidays or weeknight dinners.

Prep Time25

Cook Time20

Total Time45

Servings: servings

Calories: 488kcal

Chef: Jessica Randhawa

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.

Nutrition

Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.