Boursin Mashed Potatoes
Published
Published
Mashed potatoes certainly don’t have a season, but this time of year I definitely crave a big cozy bowl of them. I usually don’t mess with a classic, but these Boursin mashed potatoes are an easy fantastic upgrade. They turn out extra creamy and loaded with flavor with just a few simple steps. It’s the best way to make this beloved side dish feel special without any extra fuss.
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I served these at Thanksgiving last year, and my family went crazy for them. My secret to building layers of flavor is boiling the potatoes in broth instead of water, which gives them a rich depth right from the start. They’ve got all the usual comfort of classic mashed potatoes, but the creamy Boursin adds an herby, garlicky boost that makes every bite smooth, velvety, extra tasty, and unforgettable.
Helpful Tips
- Cut evenly. Cut the potato cubes into similar sizes so they cook evenly.
- Best potatoes for mashing. Yukon Gold potatoes are ideal because they’re naturally creamy and have a buttery flavor that pairs perfectly with Boursin. Russets also work if you prefer a fluffier mash, while red potatoes are less starchy and give you a denser, more rustic texture.
- Don’t over boil the potatoes. Simmer the potatoes gently just until they’re fork-tender. This usually takes about 10 minutes. I like to check first at minute 8. Over boiling can make them waterlogged, which leads to a thin, gluey mash instead of the creamy texture you want.
- Add warm ingredients. Always use hot milk and room-temperature butter and Boursin. Cold dairy can cool the potatoes too quickly and prevent them from absorbing the flavors properly, while warm ingredients blend in smoothly and keep the mash extra creamy.
- Use real Boursin. Stick with authentic Boursin for the best garlic and herb flavor. Subbing with a plain or low-flavor soft cheese just won’t deliver the same richness.
- Mash, don’t over mix. Stop once the potatoes reach your desired consistency. Overworking them can release too much starch, leaving you with gummy potatoes instead of a creamy, fluffy mash.
Boursin Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon coarse salt
- 3 cups chicken broth, (or just enough to cover the potatoes for boiling)
- 6 tablespoons unsalted butter, divided
- 5.3 ounce round Garlic & Herb Boursin cheese, room temperature
- 1/2 cup whole milk, hot
- 3/4 tsp freshly ground black pepper
- parsley, finely chopped for garnish
Instructions
- Remove any knots from the potatoes and peel them, then cut into 1½-inch cubes.
- Place the potatoes in a large pot with 1 tbsp of coarse kosher salt (not table salt) and enough chicken broth to cover the potatoes by 1 inch. (Top with water if needed.)
- Bring to a boil, then reduce the heat to a gentle simmer until the potatoes are just fork-tender, about 10 minutes. Drain the potatoes in a colander, give them a couple of shakes, and return them to the pot.
- Add 4 tbsp of diced butter; stir until melted and combined. Then add in the Boursin cheese, milk, and the pepper; mash with a potato masher until the desired consistency is reached. (Alternatively, you can use an electric mixer for extra smooth and silky mashed potatoes, but be careful not to over mix or you could end up with gummy potatoes!)
- Transfer hot mashed potatoes to a serving bowl and top with the 2 slabs of butter and finely chopped parsley.
Video
Notes
- Boiling in water: If you opt to boil the potatoes in water, season the pot generously with salt so they don’t turn out bland. You can also stir in a splash of warm chicken broth when mashing to bring back that rich depth of flavor.
- Leave the skins on (optional): Yukon Gold skins are thin and add a rustic look and extra nutrients if you don’t mind the texture.
- To mash: You can use an electric mixer for a silky smooth mash, but be careful not to over mix, or they can turn gummy.
- Adjust the consistency: Add more hot milk, a splash at a time, if you like your potatoes looser, or mash a little less for a chunkier texture.
- Garnish ideas: Parsley is classic, but you could also sprinkle chives, crispy shallots, or extra crumbled Boursin on top for presentation.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Boursin Mashed Potatoes Step by Step
Gather all the ingredients together.
Prep the potatoes: Remove any knots from 2 lbs of Yukon Gold potatoes, peel them, and cut into 1½-inch cubes.
Boil the potatoes: Place the potatoes in a large pot with 1 tbsp of coarse kosher salt (not table salt) and pour in about 3 cups of chicken broth, or just enough to cover the potatoes by 1 inch. Top with water if needed. Bring to a boil, then reduce the heat to a gentle simmer. Cook until the potatoes are just fork-tender, about 10 minutes. Drain the potatoes in a colander, give them a couple of shakes, and return them to the pot.
Add the butter: Add 4 tbsp of diced unsalted butter and stir until melted and combined.
Mash with boursin: Mash in the 5.3-oz round of Garlic & Herb Boursin cheese (room temperature), ½ cup of hot whole milk, and ¾ tsp of freshly ground black pepper until the potatoes reach your desired consistency.
Serve and enjoy: Transfer the hot mashed potatoes to a serving bowl. Top with the remaining 2 tbsp of unsalted butter and a sprinkle of finely chopped parsley before serving. Enjoy!
Serving Suggestions
These Boursin mashed potatoes make an easy side dish for holidays like Thanksgiving, Christmas, or Easter, but they’re just as great for Sunday dinner or a cozy weeknight meal. Pair them with roasted chicken, juicy pork chops, or a seared steak, and add a green veggie like roasted Brussels sprouts or roasted green beans to round out the plate. They’re the kind of comfort food that works for both special occasions and everyday dinners.
How to Store Leftovers
- Fridge. Leftover Boursin mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen them back up.
- Make ahead. If you’d like to make them ahead, prepare the mashed potatoes up to a day in advance, then warm them in a covered baking dish in the oven or in a slow cooker on the “keep warm” setting. Just give them a stir and add a little extra butter or milk before serving to bring back their creamy texture.
More Potato Side Dish Recipes
- Yukon and Sweet Potato Gratin
- Potato Stacks
- Au Gratin Potatoes
- Scalloped Potatoes
- Mashed Sweet Potatoes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
I made these yummy potatoes last night…wow!! These are SO easy to make and SO delicious! I served a ladleful of beef stew on top and WOW…what a blast of creamy flavor! Amy always has the perfect facial expressions of delight when she tastes her recipes that are over the top…this was no exception…I highly recommend!