Upgrade your mashed potatoes game with Boursin cheese! These Boursin Mashed Potatoes are creamy, buttery, and delicious. They’re easy to make and the perfect side dish for any meal.
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Boursin Cheese Mashed Potatoes
Boursin mashed potatoes are a delicious twist on traditional mashed potatoes. They’re made by mixing creamy mashed potatoes with Boursin cheese which is a soft, spreadable cheese that’s infused with herbs and spices.
The result is a rich, creamy, and flavorful side dish that’s perfect for everything from a cozy family dinner to a fancy dinner party. They’re excellent to bring to Sunday dinner or feed a holiday crowd.
Over the years I’ve tried so many mashed potato recipes. They are easy to get wrong by over-mashing, under-flavoring, and under-mashing.
But they are also so easy to get right. Once you know the tricks to making perfect, buttery, and creamy mashed potatoes, you will have unlocked the secret.
From there, you can experiment with flavors and secret ingredients.
You’ve probably tried Boursin cheese on a cheese plate somewhere. This creamy, spreadable cheese — known as gournay cheese — is studded with herbs and spices. It makes a stellar addition to mashed potatoes, infusing those added flavors along with its creamy cheesiness.
It’s such an easy recipe for a busy weeknight. The result is incredible, and everyone is going to want to know what your secret ingredient is!
Why you’ll love this Boursin Mashed Potatoes recipe
Boursin mashed potatoes might just be your new go-to recipe for mashed potatoes and new favorite side dish for a few reasons:
- Easy to make: Boursin mashed potatoes are so easy to make. They only require a few simple ingredients.
- Flavorful: The herbs in the cheese add so much extra flavor without a lot of effort (no extra chopping fresh herbs or measuring dry ones — yes!). The herbs get infused throughout the potatoes and give them amazing flavor.
- Creamy and rich: Everyone in the family will love how creamy and flavorful they are. The combination of butter and cheese makes them incredibly creamy and rich. It’s pure comfort food.
- Versatile: these potatoes make an excellent side dish for so many different meals. You can serve them with anything from roasted chicken to steak or grilled veggies.
They are perfect for weeknight dinners as well as a special occasion. Bring these out at Easter brunch, Thanksgiving dinner, and Christmas dinner for the ultimate side dish.
Ingredients
Here’s what you will need to make these perfect mashed potatoes. Add them to your shopping list to grab next time you’re at the grocery store:
- Yukon gold potatoes – Yukon golds are the best for this potato recipe, hands down!
- butter – If you can afford it, go for a higher-end butter to really take these to the next level with buttery flavor. I love Kerrygold. I use unsalted butter.
- Garlic and Herb Boursin Cheese – Look for this soft cheese in grocery stores near the specialty cheeses and/or spreadable cheeses. Instead of traditional cream cheese, Boursin cheese will be used.
- heavy cream – Half and half will also work. You can substitute whole milk, but I recommend cream for the ultimate creamy texture.
- coarse kosher salt – Substitute coarse sea salt if you prefer.
- ground black pepper – Freshly ground packs the most punch, but pre-ground works too.
Russet potatoes also make fluffy mashed potatoes, but they are much easier to whip into a glue-like texture that’s hard to come back from.
Boursin Potatoes
Boursin (a brand of gournay cheese) makes several different flavors of their classic spreadable cheese, called Gournay cheese.
Try any of these flavors in these mashed Boursin potatoes:
- Garlic & Fine Herbs
- Cracked Black Pepper
- Shallot & Chive
- Red Chili Pepper
You could even use half of two flavors to make your own flavor of these creamy potatoes.
How to Make Boursin Mashed Potatoes
Making these cheesy mashed potatoes with herbs is so simple. Let’s take the recipe one step at a time.
Step 1
First, peel, wash, and cut your potatoes into 1 to 2-inch chunks. (If you don’t mind the peels in your mashed potatoes, you can skip that step.)
Place the potatoes in a large pot. Cover them with cold water until there is about 1″ water over the top of the potatoes.
Place the pot on the stove and bring to a boil over high heat. Boil for 10-15 minutes. 10 minutes for 1-inch chunks and 15 minutes for 2-inch chunks. At this point, the potatoes should be soft and fork-tender.
Step 2
Once the potatoes have softened, drain potatoes and add them to a mixing bowl.
Add the butter, Boursin cheese, heavy cream, salt, and pepper to the potatoes.
Step 3
Mash them with a potato masher, whip them with a hand mixer, or blend them with a stick blender. Be careful not to over-whip them or they will become thick and sticky. A lot of people really love using a potato ricer.
Tips & Tricks
It’s very important not to over-whip your potatoes. They will get a glue-like texture. This is much easier to do if you are using a mixer. If you are mashing with a potato masher, it’s much harder to mess up the texture.
If you’re using a hand mixer, make sure the Boursin cheese is fully incorporated as you go to avoid overmixing. Mash them partway, then stir in the cheese, and then continue mashing.
Do not use a blender. Blenders go too fast and almost always result in those gluey mashed potatoes.
If you don’t mind peels, you can give yourself a shortcut and buy Yukon baby potatoes. Skip the cutting and just put the washed whole baby potatoes in the pot.
I like cutting my potatoes into 1-inch chunks. Large chunks of potato will take longer to cook.
If you want an extra herby flavor, you can top it with fresh chives, but the herb cheese will give it plenty of flavor on its own.
tools used to make Boursin mashed potatoes
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mixing bowls – stainless steel
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Buy Now → What to eat with Boursin Mashed Potatoes
These cheesy and herby mashed potatoes are the perfect side dish for so many meals! Make them for a weeknight dinner or a special holiday meal like a Thanksgiving day feast.
Here are a few ideas for dinners that go with mashed potatoes:
- Instant Pot Turkey Breast
- French Onion Meatballs
- Brown Butter Green Beans
- Roasted Vegetables
- Smoked Mac & Cheese
Whatever you do, don’t forget the gravy!
How to store leftover mashed potatoes
The best way to store leftover mashed potatoes and preserve that delicious herb flavor is to place the potatoes in an airtight container in the refrigerator.
By storing them in an airtight container or tightly with plastic wrap, it will prevent air from getting in. This will help keep them fresh longer.
Mashed potatoes can be stored in the refrigerator for up to 5 days when stored properly.
How to reheat leftover Boursin mashed potatoes
To reheat leftover mashed potatoes, transfer them to a microwave-safe bowl and microwave them on high for 1-2 minutes until heated through.
To reheat them in the oven, place them in an oven-safe baking dish, cover with foil, and bake at 350°F for about 20 minutes, or until heated through.
If you need to keep them warm at a party, you can place them in a slow cooker on warm and let your guests scoop straight from the crock pot. You may want to keep warm milk on hand to stir in if they begin to dry out.
Sometimes reheating mashed potatoes can cause them to become dry. You can stir in a little milk or heavy cream to add moisture.
FAQ for boursin cheese potatoes
When making mashed potatoes for a crowd as a side dish, you should plan to buy ½ pound of potatoes per person. If you are serving 8 people, for example, you would need 4 pounds of potatoes. A serving of mashed potatoes is about 1 cup.
Yukon Gold potatoes have the best starch content for mashed potatoes because they aren’t overly starchy. They get very soft and mash more easily than other types of potatoes. Russet potatoes also make fluffy mashed potatoes, but they are much easier to whip into a glue-like texture that’s hard to come back from.
Once you bring potatoes to a boil, cook at a boil for about 10 minutes or until the potatoes are fork-tender.
More Potato Recipes
- Garlic Potato Wedges
- Air Fryer Twice Baked Potatoes
- Crockpot Potato Soup
- Garlic Hasselback Potatoes
- Mashed Sweet Potatoes
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Boursin Cheese Mashed Potatoes
Ingredients
- 2.5 pounds yukon gold potatoes
- 5 tablespoons butter
- 5.2 ounces garlic and herb boursin cheese
- 1/3 cup heavy cream
- 1/2 teaspoon coarse kosher salt or more to taste
- 1 teaspoon ground black pepper
Instructions
- Peel, wash, and cut your potatoes and place them in a large pot.
- Cover the potatoes with water until about 1″ above the top of the potatoes.
- Place the pot on the stove and bring to a boil. Boil for 10 minutes.
- Once the potatoes have softened, drain them and add them to a mixing bowl.
- Add the butter, boursin cheese, heavy cream, salt, and pepper to the potatoes.
- Mash or whip your potatoes.
Video
Notes
- It’s very important not to overwhip your potatoes. They will get a glue-like texture.
- If you’re using a hand mixer, make sure the Boursin cheese is fully incorporated as you go to avoid overmixing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
