Is cream or milk better in mashed potatoes?

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.

Should I melt the butter before putting in mashed potatoes?

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.

Is Boursin a good melting cheese?

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.

Can you heat up Boursin?

Yes, you can heat up Boursin! When heated, it melts into a thick creamy texture that incorporate well into hot dishes.

How many mashed potatoes are needed per person?

A good rule of thumb is to cook 1/2 pound of potatoes per person. So 2 pounds of potatoes will serve about 4 people. But if you want leftovers, then make 3/4-1 pound of potatoes per person.

Creamy Boursin Mashed Potatoes | Kathleen's Cravings

Creamy Boursin Mashed Potatoes

Boursin mashed potatoes topped with butter

Print Recipe

★★★★★

5 from 1 reviews

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!

Author: Kathleen
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, 1/2 stick
1/2-2/3 cup heavy cream or half and half, adjust to preference
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Thinly sliced chives, for garnish

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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: 1/5 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

Keywords: Boursin Mashed Potatoes, Boursin Cheese Mashed Potatoes, Cheesy Mashed Potatoes

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