Boursin Mashed Potatoes

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Creamy, herby, and simple, these Boursin mashed potatoes are the perfect easy but upgraded side dish for holidays or family dinners.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: Boursin mashed potatoes

Servings: servings

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.

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.