Name: Boursin Mashed Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 lb Yukon gold potatoes, skin on or off (cut into bite sized pieces); 1/2 tsp sea salt; 2-3 garlic cloves (minced); 6 T unsalted butter; 3/4 c heavy cream; 1 package Boursin (5.3 oz.); 1/4 c sour cream; 1/2 tsp pepper; sea salt (to taste); 1-2 T fresh parsley; 2-3 T butter (optional, for serving); chives (optional, for serving)

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These thick and creamy Boursin Mashed Potatoes are everything you love about mashed potatoes with the delicious flavor of Boursin Cheese. An easy dish to prepare and ready in just 30 minutes, this recipe is going to be a favorite side to everything from weeknight dinners to holiday spreads!

Boursin mashed potatoes in bowl with serving spoon topped with chives and fresh parsley.

Why You Will Love This Boursin Mashed Potatoes Recipe:
Recipe Ingredients:
Step-By-Step Instructions:
Tips For the Best MAshed Potatoes:
Storage:
Ways to Vary This Recipe:
Other Side Dish Recipes:
Boursin Mashed Potatoes Recipe
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Mashed potatoes always have a place in my heart and at the table! I love the rich, creaminess and the fact that they pretty much go with just about any main dish.

These rich, creamy Boursin Mashed Potatoes are a leveled up variation of a classic favorite. They are simple to make and sure to be requested again and again!

Try these other Thanksgiving recipe favorites as well: Cheddar Gruyère Mac and Cheese, Beef Stuffing, Garlic Butter Yeast Free Dinner Rolls, Cranberry Apple Chutney Recipe, and Apple Sage Stuffing.

Why You Will Love This Boursin Mashed Potatoes Recipe:

Full of herbed goodness. The Boursin cheese adds the perfect herb flavor that you will love. Don’t just use the spread on crackers, it was made to be in your potatoes!
So simple to make. There really is not much to this recipe. Simple ingredients, only a few basic steps to prepare, it is seriously the perfect side dish. You will love how quick and easy it is to make!
The perfect compliment to so many dishes. There are soooo many dishes that you can serve these potatoes with! For starters, spoon my favorite Crock Pot Shredded Beef. Next level. Also try serving it with these: White Wine Chicken Recipe, Maple Citrus Glazed Salmon, or these Cream of Mushroom Pork Chops. And many many more!

Recipe Ingredients:

potatoes: in a perfect world, mashed potatoes would always be made with Yukon golds. These potatoes are ideal because they tend to retain less water than other potatoes. This helps keep the potatoes from becoming waterlogged and in turn gummy and not an ideal texture. You can leave the skin on or remove it–totally up to you but the skin actually helps keep the potato from retaining extra water. Russet potatoes are another good option due to their high startch content. You can even do half of each!
garlic: freshly minced garlic cloves are added to the pot of water to add a different element to these potatoes. Since the Boursin cheese will add plenty of flavor, adding the garlic to the water keeps it more subtle in the end.
butter: I use unsalted butter to make these mashed potatoes. You can use salted. I recommend salting to your own taste as everyone has varying preferences in this department. You can add extra over top for serving as well if desired, but that is up to you!
heavy cream: heavy cream is suggested, however you can actually use whole milk or half and half in this recipe and still have success.
Boursin cheese: I use the garlic and herb flavor in a 5.3 ounce package. You can vary the flavor that you use.
sour cream: Just a touch to finish the mashed potatoes and add a bit of tang and creaminess.
salt and pepper: add black pepper and salt to your own taste, I give suggestions in the recipe card
parsley: fresh parsley chopped and added into the potatoes rounds out the herb flavor and adds a pop of color to the dish.

Step-By-Step Instructions:

Water in pot covering quartered yukon gold potatoes.

Boiled potatoes in pot before being mashed.

Cut potatoes into about 2 inch chunks and add them to a large pot. Don’t cut them too small. You can peel the potatoes or leave the skin on.
Add enough cold water to cover the potatoes by about an inch. Add salt and minced garlic to the pot.
Bring the water to a boil at medium-high heat. Once boiling, reduce to medium heat and gently boil for about 15 minutes or until the potatoes are fork tender (you can easily poke a fork through the potato). You do not want to overcook the potatoes.
Drain the potatoes and return to the pot, allowing the potatoes to sit on the hot burner for a couple minutes to dry out more.

Pot with cream, butter and Boursin cheese round before being melted.

Potatoes being mashed with potato masher and cream, cheese and butter mixture added on top.

While the potatoes are boiling, add the Boursin cheese, 6 tablespoons of butter and heavy cream to a small sauce pan. Set heat to low and heat until melted and combined, stirring regularly. Set the mixture aside.
Once the potatoes are drained and dried out of excess water, use a potato masher to start mashing the potatoes.
Slowly pour the Boursin mixture to the potatoes and add parsley and desired amount of salt and pepper while mashing until desired smoothness. We like ours on the chunky side.
Gently fold in the sour cream to finish and serve immediately. Garnish with chopped chives, parsley and more butter as desired.

Pot with prepared mashed potatoes topped with fresh chives, parsley and pats of butter.

Tips For the Best MAshed Potatoes:

Use cold water. Cold water allows the potatoes to cook evenly. Cutting the chunks into equal size as well as the cold water is the best way to get eenly cooked delicious potatoes.
Dry the potatoes out after draining. You want to remove as much excess water as you can after draining the potatoes. Putting the pot back on the burner for a couple minutes and tossing them once or twice helps eliminate water even more.
Don’t over mix. To keep the creaminess, try not to overdo it on the mixing of your potatoes. When you add the sour cream, gently fold it in. Use a potato masher or even a fork instead of a hand mixer.
Never add cold milk or cream. Use room temperature or warm butter, cream or other add ins to allow them to combine beautifully!

Storage:

Store these Boursin mashed potatoes in an airtight container for up to about 5 days. To freeze, allow them to cool completely and then place in a freezer safe container. Freeze for up to 3 months.

To reheat, add about a splash of milk and butter to the potatoes to bring back the creaminess. You can reheat in the microwave or stove top.

Ways to Vary This Recipe:

easily vary this mashed potato recipe by using a variety of Boursin cheese flavors! There’s shallot and chive, caramelized onion and herbs, and if you use other brands, even more!
Make this dairy free! Boursin makes a dairy free variation so if you use that, a cream and butter substitute as well as dairy free sour cream, you can still enjoy this dish.
add some cauliflower.
add chopped bacon
caramelize onions and spoon them over top