For a delicious twist on classic mashed potatoes, give these Boursin Mashed Potatoes a try! They will tantalize your taste buds with their creamy, tangy flavor. You'll love how the Boursin cheese creates a silky texture while adding loads of garlicky herb goodness. Whether you're looking for a decadent side for entertaining or just an everyday meal upgrade, these creamy mashed potatoes are sure to hit the spot!
Mashed potatoes make a regular appearance on my dinner table.
They are the perfect side for Crockpot meatloaf, Instant Pot short ribs, and Instant Pot whole chicken.
While I love traditional mashed potatoes, sometimes it is fun to mix things up. These Boursin cheese mashed potatoes do just that.
What I love about this recipe is that it is rich enough to stand on its own - no gravy required! (Though gravy is always welcome at my table.)
The Boursin cheese elevates the flavors without much effort on my part and leaves my friends and family feeling like I've gone the extra mile. This really is the perfect side dish for special occasions.
- Potatoes: I use russet potatoes to make this Boursin mashed potatoes recipe, but you can use any type of potato that you prefer.
- Butter: Sliced butter adds a nice richness to the potatoes.
- Garlic Herb Boursin: This creamy brand of gournay cheese gives the potatoes an extra cheesy and garlic herb flavor and helps bind all of the ingredients together. If you can’t find it, you could substitute cream cheese.
- Milk: Whole milk gives the potatoes a creamy texture and adds a bit more richness to the dish. You could use low-fat milk if you like, but the dish will not be as creamy. Heavy cream could also be used for an extra luxurious dish.
- Sea Salt & Pepper: A pinch of salt and pepper really helps to bring out all of the flavors in this dish.
- Chives (optional): These are for garnish, but they are totally optional if you don't have them on hand. Thyme or finely minced rosemary may be also used as a garnish for these creamy Boursin mashed potatoes.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Picking the Right Potatoes for Mashed Potatoes
When it comes to mashed potatoes, there are a few varieties of potatoes to choose from. Russet potatoes, for example, are known for their high starch content that helps make the mashed potatoes creamy and smooth.
Yukon Gold potatoes offer a more subtle taste than russets and also have a slightly lower starch content but still provide an excellent texture.
Red potatoes provide a creamy texture with a slightly firmer consistency than russet or Yukon Gold varieties.
Red potatoes are also lower in starch content compared to other varieties, so you'll need to ensure they're cooked until they’re very soft before attempting to mash them.
Tips & Tricks
- Make sure you start your potatoes cooking in room temperature (not boiling) water. This helps them to get creamy without getting gluey.
- If you want a completely smooth puree, you can use a food mill or potato ricer instead of a potato masher. Mixers and food processors tend to make potatoes gummy, so I don't recommend using them.
- If you want to make skin-on mashed potatoes, use Yukon gold potatoes and scrub them well.
- Feel free to stir in sauteed shallots or caramelized onion for an extra pop of flavor.
Storage and Make-Ahead
Leftovers can be refrigerated in a sealed container in the refrigerator for up to four days.
If you want to make this Boursin garlic mashed potatoes ahead, keep them in the refrigerator until you are ready to serve.
Reheat in a large pot over medium-low heat for about 5 minutes. Whisk in ¼ to ½ cup vegetable or chicken broth, and cook for another 5 minutes, stirring occasionally.
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- Large Pot
- Potato masher or ricer
More Potato Recipes to Try
- These easy slow cooker sweet potatoes are a family favorite that you can enjoy throughout the year.
- Game day appetizer or crowd-pleasing side? You decide! Either way, you are going to love these Buffalo potatoes.
- When you need a bowl of comfort, it doesn't get any better than this Ninja Foodi potato soup.
- Crockpot cheesy potatoes are easy to make and loved by all ages.
Boursin Mashed Potatoes
- 4 pounds russet potatoes
- ⅓ cup butter sliced
- 2 5.3 oz packages garlic herb Boursin, at room temperature
- ¾ cup to 1 cup of whole milk
- 1 ½ teaspoons sea salt
- ½ teaspoon fresh ground black pepper
- Fresh chives for garnish
- Peel your potatoes and cut them into chunks. Place in a large pot of salted water.
- Bring the potatoes to a boil, and then reduce the heat to a simmer. Cook for 20 minutes, or until the potatoes are tender.
- Drain, and place the potatoes in a large bowl. Add the butter slices.
- Mash using a potato masher.
- Crumble the Boursin cheese and stir it into the potatoes.
- Add ¾ cup of whole milk, salt, and pepper. Stir just until the cheese is melted and everything is incorporated, being careful not to overmix. Additional milk as needed to reach the desired consistency.
- Garnish with chives and serve warm.
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