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    Home » All Recipes » Appetizers

    Boursin Mashed Potatoes

    December 18, 2022 by Emily Leave a Comment

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    Jump to Recipe Print Recipe

    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!

    Boursin mashed potatoes with butter and chives in individual bowls.
    Jump to:
    • About This Recipe
    • Ingredients & Substitutions
    • Equipment
    • How To Make Boursin Mashed Potatoes
    • Optional Variations 
    • Expert Tips
    • Frequently Asked Questions
    • More Savory Recipes
    • Boursin Mashed Potatoes

    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.
    • Cozy & Comforting - Mashed potatoes with cheese are the food equivalent of a hug. And the addition of herby boursin cheese? *chef's kiss*
    Ingredients needed to make boursin mashed potatoes on the countertop in small bowls.
    Ingredients needed to make Boursin Mashed Potatoes

    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.
    Boursin cheese on a cutting board next to mashed potatoes.

    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. 

    Peeled and diced mashed potatoes in a large bowl.
    Peeled and diced mashed potatoes in a large bowl.
    Boiling potatoes in a large saucepan.
    Boiling potatoes in a large saucepan.

    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. 

    Boiled mashed potatoes, drained in a colander.
    Boiled mashed potatoes, drained.
    Adding ingredients on top of mashed potatoes.
    Adding ingredients on top of mashed potatoes.

    Step 3: Garnish & Serve with a bit of melted butter, parmesan, black pepper, and chives for extra color and flavor. 

    Boursin mashed potatoes mixed with ingredients in a large bowl.
    Potatoes mixed with ingredients.
    Adding chives into mashed potatoes in a large bowl.
    Adding chives into mashed potatoes.

    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 garlic cloves to the water when you boil the potatoes, then mash as directed for an extra allium kick! Hints of garlic are 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!
    Boursin mashed potatoes served into individual bowls with chives.
    Garnished Boursin Mashed Potatoes

    Frequently Asked Questions

    What are the best potatoes for mashed potatoes?

    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.

    How long to boil potatoes for mashed potatoes?

    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.

    How many potatoes per person for mashed potatoes?

    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

    • Creamy Boursin Pasta
    • Caramelized Leek & Roasted Squash Quiche
    • Deviled Quail Eggs

    As always, I love seeing your creations and hearing from you! If you try this Boursin Mashed Potatoes recipe, please leave a star rating and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!

    Boursin Mashed Potatoes

    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!
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Appetizer
    Cuisine: American
    Keyword: Appetizer
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 8 People
    Calories: 295kcal
    Author: Emily Laurae

    Equipment

    • Large, Heavy-Bottomed Pot
    • Colander
    • Vegetable Peeler or Paring Knife
    • 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

    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!

    Nutrition

    Calories: 295kcal | Carbohydrates: 31g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 990mg | Potassium: 748mg | Fiber: 4g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 34mg | Calcium: 113mg | Iron: 1mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

    More Appetizers

    • How to make Pickled Quail Eggs
    • Savory Mashed Sweet Potatoes
    • Marinated Brussels Sprouts with Cranberries
    • Cranberry Goat Cheese Appetizer (Simple & Delicious)

    About Emily

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

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