Mashed Potatoes with Boursin Cheese
Creamy and flavorful, this recipe for Mashed Potatoes with Boursin Cheese is a quick and easy upgrade to the classic side dish! You'll love the soft and fluffy potatoes paired with rich cheese and herbal flavors.
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Cheesy and satisfying, these Boursin mashed potatoes are the perfect side dish for Sunday dinners and special occasion meals! Whether you need a showstopping side for the holidays or you're just craving something comforting and delicious, this creamy mashed potatoes recipe will always deliver.
Why this Recipe Works
Looking for the perfect side dish that's packed with buttery flavor and made with simple ingredients? Look no further than these Boursin mashed potatoes!
They feature fluffy potatoes and extra flavor from the rich cheese and fine herbs of the Boursin cheese spread. The end result is a hearty and crowd-pleasing side that's perfect to pair with all of your favorite main courses.
Can't get enough potatoes? Try my Bacon Jalapeno Twice Baked Potatoes or my Cheesy Chicken Bacon Ranch Potatoes!
Ingredients Needed
- Potatoes: I like Yukon gold potatoes for this recipe, but use any starchy potato you like.
- Butter: Salted or unsalted.
- Creamy Boursin Cheese: This delicious soft cheese spread will add a fantastic creamy texture and lots of flavor to your mashed potatoes.
- Milk: Whole or low-fat milk will work.
- Salt and Black Pepper
How to Make Mashed Potatoes with Boursin Cheese
- Step 1: Peel your potatoes and chip into 1-inch pieces.
- Step 2: Place potatoes in a large pot and submerge completely with cold water. Bring to a boil, then cook for 15 minutes.
- Step 3: Drain potatoes and return them to the pot. Use a potato masher to break them up.
- Step 4: To the cooked potatoes, add butter, Boursin, warmed milk, and salt and pepper to taste. Mix until well combined and creamy.
Recipe Tips
- Look for Boursin in the deli department of your grocery store.
- If you can't find Boursin, an herb-flavored cream cheese will achieve a similar effect. You can also use plain cream cheese and add some minced garlic and dried herbs.
- A potato masher is the easiest way to prepare the creamiest mashed potatoes without overworking them, but if you don't have one you could also use forks or even an electric mixer.
- If you have leftover potatoes, transfer to an airtight container and store in the fridge for 3 to 4 days.
- Reheat Boursin mashed potatoes by returning them to a pot over medium heat. Add milk as needed to get them nice and creamy again.
- If you want to keep potatoes warm for serving, transfer to a slow cooker on the warm setting.
Recipe FAQ's
This cream cheese-like spread is made from a soft and creamy cheese and comes in multiple varieties with different flavors. The original flavor includes garlic and a blend of herbs.
If you end up with grainy mashed potatoes, it's possible you've overcooked the potatoes or overmixed them after cooking. You may also be using a naturally grainier potato--be sure to choose something that's more on the starchy side.
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Boursin Mashed Potatoes
Ingredients
- 3 pounds Potatoes I used Yukon Gold
- 8 tablespoons butter
- 1 (5.2 ounce) Boursin Cheese I used Garlic and Herb, any flavor will work
- 1/2 cup whole milk warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Peel the potatoes and cut them into 1-inch pieces.
- Add the potatoes to a large pot and cover with cold water. Brings the water to a boil over medium high heat and let low boil for 15 minutes or until fork tender.
- Drain the potatoes in a colander and return them back to the pot. Using a hand mixer or potato masher break up the chunks.
- Add in the Boursin cheese, butter and warmed milk, salt and pepper and mix until creamy.
- Add more salt and pepper to taste and serve!
Notes
- I used Yukon Gold potatoes, but Russet will also work great.
- Boursin cheese can be found in the deli department of your local grocery store.
- You can substitute 6 ounces of cream cheese, 1 teaspoon minced garlic, and 1 teaspoon of dried herbs.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Keep potatoes warm by placing them in a slow cooker on the warm setting until ready to serve.
