Boursin Mashed Potatoes

5 from 1 vote

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!

Prep Time10

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Author: Lorie Yarro

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

Instructions

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).
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.
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.
Gently fold in the sour cream to finish and serve immediately. Garnish with chopped chives, parsley and more butter as desired.

Notes

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!

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