Boursin Mashed Potatoes are extra creamy, rich, and super flavorful! The addition of herby Boursin cheese is a fun spin on classic mashed potatoes that makes them so much better!
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Why I Love It:
- Flavorful - The herby Boursin Cheese adds a boost of flavorful to regular mashed potatoes.
- Rich and Creamy - The combination of the Boursin cheese and heavy cream makes for super rich and creamy mashed potatoes
- One-Pot Recipe - Cook the potatoes and mash them all in the same pot for easy clean up.
Ingredients
- Potatoes - I like to use Russet Potatoes for mashed potatoes, but you can swap in a different variety.
- Boursin Cheese - I used the Shallot & Chive flavor, but the Garlic & Herb is great too.
- Butter
- Half and Half or Heavy Cream
- Salt and Pepper
- Fresh Chives - Optional for garnish
Step by Step Instructions
Boursin Mashed Potatoes are easy to make all in one pot!
- Prep - Start by scrubbing the potatoes, peeling, and cutting into equal sized chunks.
- Boil Potatoes - Add the potatoes to a large pot, cover with water, and bring to a boil. Boil the potatoes until they are tender. Drain the water and return to the pot.
- Mash - Add the butter to the potatoes and mash until the potatoes are mashed and the butter is melted.
- Add Remaining Ingredients - Add the half and half (or cream), the Boursin, and salt/pepper. Mash to combine until the desired consistency is reached. You can adjust the amount of half and half added to suit your tastes.
- Serve - I love to top them with lots of thinly sliced chives. Serve immediately and enjoy!
Substitutions and Variations
- Other Potatoes - While I love using russet potatoes, Gold yukons are also a good choice. With gold Yukons you can leave the peel on or off.
- Cream Cheese - Instead of the Boursin, mashed potatoes are also great made with cream cheese.
- Garlic - When mashing, add a few cloves of roasted garlic for a boost of garlic flavor.
- Sour Cream - You can use sour cream instead of the Boursin for a more classic mashed potatoes flavor.
- Shredded Cheese - For extra cheesy goodness, add some shredded cheese like parmesan or gruyere.
Equipment
- Large Pot - For boiling the potatoes
- Vegetable Peeler - For peeling the potatoes
- Sharp Knife - To cut up the raw potatoes into chunks
- Potato Masher or Electric Mixer - The potato masher is the classic choice and great if you like a few small lumps. While an electric mixer can be used if you want super smooth potatoes.
Leftovers and Storage
- Leftovers and Storage – Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 4 days.
- Reheating – Mashed potatoes can be reheated in the microwave, in a pot on the stove, or even in a 350 degrees F oven until warmed. For all of the options, I like to add a splash of milk or cream to add some moisture back into the potatoes.
Recipe Tips
- Potato Masher vs Electric Mixer – You can either use a potato masher or an electric mixer to mash up your potatoes. Using an electric mixer will result in super creamy, almost whipped consistency. But be sure to mix them slowly and don't over mix or they can become gluey. While a masher will leave you with some small lumps.
- Start with Cold Water - When cooking potatoes, you want to add them to a pot of cold water and bring it all to a boil vs adding the potatoes to already boiling water. If you start with boiling water, then the outsides of the potatoes cook faster than the insides.
Frequently Asked Questions
Heavy cream is going to give you the creamiest and richest potatoes, but you can also use whole milk or half and half for slightly lighter flavor.
Don't melt the butter first! First, you don't need to because the butter will melt in the hot potatoes. Second, because starting with cold butter means the butter will melt and distribute in the potatoes more evenly.
Boursin cheese is a softer cheese that does melt well! Not only is it great served with crackers on a cheese board, but it melts well into these mashed potatoes or pasta dishes as well.
Yes, you can heat up Boursin! When heated, it melts into a thick creamy texture that incorporate well into hot dishes.
A good rule of thumb is to cook ½ pound of potatoes per person. So 2 pounds of potatoes will serve about 4 people. But if you want leftovers, then make ¾-1 pound of potatoes per person.
Serving Ideas
Mashed potatoes are a classic, comfort side. They’re the perfect pairing with a holiday meal or just a Sunday dinner. Serve alongside your Thanksgiving turkey or ham or with this slow cooker pot roast for family dinner. Some other holiday favorite side dishes:
- Brussels Sprout Salad with Pears - This raw brussels sprout salad requires no cooking, only 5 ingredients (plus the simple dressing), and is fresh and bright tasting.
- Instant Pot Cranberry Sauce - Free up a stovetop burner and let your Instant Pot do the work.
- Instant Pot Mac and Cheese - Evaporated milk makes this pasta extra rich and creamy.
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PrintRecipe
Creamy Boursin Mashed Potatoes
Boursin Mashed Potatoes are extra creamy, rich, and super flavorful! The addition of herby Boursin cheese is a fun spin on classic mashed potatoes that makes them so much better!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-5 servings
- Category: Sides
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds russet potatoes
- 1 5.2oz round Boursin Cheese
- 4 tablespoons butter, ½ stick
- ½-⅔ cup heavy cream or half and half, adjust to preference
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Thinly sliced chives, for garnish
Instructions
- Prep - Start by scrubbing the potatoes, peeling, and cutting into equal sized chunks.
- Boil Potatoes - Add the potatoes to a large pot, cover with cold water, and bring to a boil. Boil the potatoes until they are tender, 15 to 20 minutes. Drain the water and return to the pot.
- Mash - Add the butter to the potatoes and mash until the potatoes are mashed and the butter is melted.
- Add Remaining Ingredients - Add the half and half (or cream), the Boursin, and salt/pepper. Mash to combine until the desired consistency is reached. You can adjust the amount of half and half added to suit your tastes.
- Serve - I love to top them with lots of thinly sliced chives. Serve immediately and enjoy!
Notes
Liquid - I like my potatoes nice and creamy, but you can adjust the amount of cream/half and half added to suit your tastes
Nutrition
- Serving Size: ⅕ of the potatoes
- Calories: 405
- Sugar: 3 g
- Sodium: 386.4 mg
- Fat: 27.4 g
- Carbohydrates: 35.4 g
- Fiber: 2.4 g
- Protein: 6.8 g
- Cholesterol: 78.1 mg
Katie says
Adding the boursin cheese was such a great idea! Added excellent flavor.