Creamy, fluffy, and perfectly savory, these Boursin Mashed Potatoes are sure to be the star of any dinner plate. Best of all, they’re made with just 8 simple ingredients in under 30 minutes, meaning cheesy potato goodness is never far from reach!
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About This Recipe
I don’t know about you, but there are very few side dishes I love as much as a heaping scoop of creamy, dreamy mashed potatoes — especially when they’re zhuzhed up with delectable, herb-flecked Gournay cheese.
Aside from being the lightest, fluffiest, tastiest spuds around, these Boursin mashed potatoes are also:
- Quick & Easy - Peel, chop, boil, and mash — you’ll be done making these extra creamy Boursin mashed potatoes in less time than it takes to watch an episode of your favorite sitcom. The perfect side dish!
- Made With Fewer Than 10 Ingredients - A short ingredient list is always something to smile about!
- Super Versatile - With so many flavors of Boursin cheese on the market, you’ll have no shortage of delectable ways to flavor your mashies. Get a few flavors and whip up some Boursin Pasta as well!
- Cozy & Comforting - Mashed potatoes with cheese are the food equivalent of a hug. And the addition of herby boursin cheese? *chef's kiss*
Ingredients & Substitutions
As promised, you don’t need many ingredients to make these mashed potatoes with Boursin cheese for your holiday crowd. Here’s your list:
- Kosher Salt - If you’re using a different style of salt, please refer to this conversion chart for proper measurement.
- Potatoes - Either Yukon Gold potatoes or Russet potatoes are the best choices for this recipe - or a combination of both!
- Unsalted Butter - Because butter makes everything better! If possible, reach for brands that advertise cultured, organic, and/or grass-fed on the label for the best-tasting result.
- Creamy Boursin Cheese - Garlic and Herbs is probably the most well-known flavor, but feel free to switch it up and use any that catches your eye. You’re also welcome to use Alouette, herbed goat’s cheese, or savory-flavored cream cheese due to personal preference.
- Heavy Cream - For undeniable richness. Feel free to swap in slightly lighter whipping cream or even lighter half-n-half if you’re trying to limit your caloric intake.
- Freshly Ground Pepper - For a touch of heat.
- Chives - For bright color and a hint of allium complexity. Feel free to swap in thinly sliced scallions for a chunkier consistency and more pronounced onion flavor.
- Parmesan Cheese - For salty, nutty, umami deliciousness. You’re also welcome to swap in any hard, salty, aged cheese like Asiago or Pecorino Romano.
Equipment
You’ll only need the basics for making mashed potatoes with Boursin. Here’s what to gather:
- Large, Heavy-Bottomed Pot - Just one will do the trick. Boil your potatoes and mash them in the same pan when you’re done!
- Colander - You can also try draining the taters with assistance from your pot lid, but be warned: it’s a potentially hazardous, messy, and even wasteful way to avoid doing an extra dish.
- Vegetable Peeler or Paring Knife - Either will work for peeling your spuds.
- Potato Masher or Potato Ricer - The ethereally light and fluffy texture of potatoes that have gone through a ricer is impossible to replicate, but you’ll still have lovely results using a standard masher.
How To Make Boursin Mashed Potatoes
Making Boursin potatoes is as easy as making regular mashed potatoes, just tastier. Here’s how it’s done:
Step 1: Boil Potatoes. Add kosher salt into a large pot of boiling water over medium-high heat, then add your 2-inch chunks of peeled potatoes. Boil in salted water for about 10-15 minutes, or until potatoes are tender and can easily be pierced with a fork.
Step 2: Mash Potatoes. Drain potatoes and use a potato masher or a ricer to mash the potatoes (or use a hand mixer), then add the butter, boursin cheese, heavy cream, pepper, chives and parmesan to the bowl, mixing to combine thoroughly.
Step 3: Garnish & Serve with a bit of melted butter, parmesan, black pepper, and chives for extra color and flavor.
Optional Variations
Boursin cheese creamy mashed potatoes are pretty stellar no matter how you make them. Here are a few variations and different flavors to consider for this boursin recipe:
- Vegan Boursin Mashed Potatoes - Swap in dairy-free Boursin and parmesan, vegan butter, and your favorite unsweetened, unflavored plant-based creamer.
- Extra Garlicky - Add 5-7 whole, peeled pickled garlic cloves to the water when you boil the potatoes, then mash as directed for an extra allium kick! Hints of roasted garlic are also always welcome over here.
- Add Fine Herbs for more flavor - Chop up some fresh chives, rosemary, or thyme and sprinkle on top of your mashed potatoes for some extra herb flavor!
Expert Tips
- Salt your water. Much like with pasta, you only get one shot to flavor the actual potatoes. Don’t miss the opportunity!
- Cut potatoes into even pieces. Making sure they’re all the same-ish size will ensure even cooking, preventing you from having unwanted chunks or lumps of uncooked taters in the mix.
- Bring Boursin to room temp & warm your cream to prevent them from cooling your mashies down too much before you get a chance to serve them.
- Grate your own parmesan. It will taste better and melt better if you do.
- Grind your own pepper. The pre-ground powder in a tin just can’t hold a candle to freshly cracked!
Frequently Asked Questions
Starchy potatoes are generally better for mashing, so I like to reach for Russets or Yukon Gold. You can also reach for Idaho potatoes, but their skins are tougher to peel. Avoid wax-skinned potatoes, which can get gummy when you mash them.
You want the potatoes to be easy to poke with a fork, but not mushy or water-logged. If you cut them into roughly ½-1-inch cubes and place them into water that is already boiling, they shouldn’t take much more than about 15 minutes.
Potatoes can vary widely in terms of shape and size. Plan on about ⅓ - ½ pound of potatoes per person for a single serving. Find yourself with leftovers? Place them in an airtight container and pop them in the fridge for later!
More Savory Recipes
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Boursin Mashed Potatoes
Equipment
- Colander
- Potato Masher or Potato Ricer
Ingredients
- 1 tablespoon Kosher Salt
- 3 pounds Potatoes, (yukon gold or russet will work here) peeled and cut into chunks
- 5 Tablespoons Unsalted Butter, melted
- 1 Round Boursin Cheese, room temperature
- ¾ cup Heavy Cream, warmed
- ¼ teaspoon Ground Pepper
- 2 tablespoons Chives, chopped
- ½ cup Parmesan Cheese, freshly grated
- Top with freshly grated parmesan, black pepper and fresh herbs with a touch of melted butter
Instructions
- Add kosher salt into a pot of boiling water, then add your potatoes. Boil for about 15 minutes or until potatoes are tender and can be pierced with a fork.1 tablespoon Kosher Salt, 3 pounds Potatoes
- Use a potato masher or a ricer to mash the potatoes together in a large bowl- add the butter, boursin cheese, heavy cream, pepper, chives and parmesan to the bowl, mixing to combine thoroughly.5 Tablespoons Unsalted Butter, 1 Round Boursin Cheese, ¾ cup Heavy Cream, ¼ teaspoon Ground Pepper, 2 tablespoons Chives, ½ cup Parmesan Cheese
- Serve your boursin mashed potatoes with an extra bit of butter, parmesan, pepper and chives before serving!Top with freshly grated parmesan, black pepper and fresh herbs with a touch of melted butter
Notes
- Salt your water. Much like with pasta, you only get one shot to flavor the actual potatoes. Don’t miss the opportunity!
- Cut potatoes into even pieces. Making sure they’re all the same-ish size will ensure even cooking, preventing you from having unwanted chunks or lumps of uncooked taters in the mix.
- Bring Boursin to room temp & warm your cream to prevent them from cooling your mashies down too much before you get a chance to serve them.
- Grate your own parmesan. It will taste better and melt better if you do.
- Grind your own pepper. The pre-ground powder in a tin just can’t hold a candle to freshly cracked!
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