Boursin Mashed Potatoes Recipe

This creamy, dreamy Boursin Mashed Potatoes recipe transforms ordinary spuds into an extraordinary side dish that’s guaranteed to steal the spotlight at any meal. Ready in just 25 minutes, these velvety potatoes are infused with the rich, savory flavors of Boursin cheese, creating a luxurious texture that’s incredibly simple to achieve. Perfect for busy weeknights or special occasions, this recipe elevates the humble potato to gourmet status without any fuss!

Why You’ll Love This Recipe

• Ridiculously Creamy: The combination of Boursin cheese, butter, and heavy cream creates the most luxurious, silky texture you’ve ever experienced in mashed potatoes.
• Quick and Simple: From pot to table in 25 minutes with minimal effort—perfect when you need something delicious but don’t have hours to spend in the kitchen.
• Flavor Powerhouse: The herbs and garlic in the Boursin cheese do all the heavy lifting flavor-wise, meaning fewer ingredients and less prep work for you.
• Versatile: These potatoes pair beautifully with everything from a simple weeknight chicken dinner to a holiday roast, making them your new go-to side dish.

Ingredients You’ll Need

• Yukon Gold Potatoes: These naturally buttery potatoes create the perfect base for mashing. Their medium starch content gives you that ideal balance between fluffy and creamy. Red potatoes work great too if you prefer a more rustic texture.
• Butter: Adds richness and helps create that silky-smooth texture we’re after. Always use room temperature butter for easier incorporation.
• Heavy Whipping Cream: The secret to luxuriously creamy potatoes. Its higher fat content creates a velvety finish that milk simply can’t match.
• Boursin Garlic & Fine Herbs Cheese: The star ingredient! This soft, spreadable cheese brings a complex, savory herb flavor that eliminates the need for multiple herbs and seasonings.
• Garlic Powder: Enhances the fresh garlic flavor already present in the Boursin cheese for an extra depth of flavor.
• Salt: Brings all the flavors together. I recommend coarse salt for better flavor distribution.
• Black Pepper: Freshly cracked pepper adds a subtle heat and visual contrast to the creamy potatoes.
• Fresh Parsley: Adds a pop of color and fresh flavor to finish the dish.

Variations

Cheese Lovers Version

Fold in 1/2 cup of shredded Gruyère or white cheddar along with the Boursin for an extra cheesy experience.

Loaded Mashed Potatoes

Top with crispy bacon bits, additional shredded cheese, and sliced green onions for a loaded potato experience.

Truffle Boursin Mashed Potatoes

Add a drizzle of truffle oil before serving for an elegant, restaurant-worthy upgrade.

Roasted Garlic Version

Swap the garlic powder for a whole head of roasted garlic, mashed into a paste, for a sweeter, more mellow garlic flavor.

How to Make Boursin Mashed Potatoes

Step 1: Prepare the Potatoes

Wash and quarter the Yukon Gold potatoes. No need to peel unless you prefer completely smooth potatoes—the skins add texture and nutrients!

Step 2: Boil Until Tender

Place the potatoes in a large pot and add enough cold water to cover them by about an inch. Bring to a boil and cook for 10-15 minutes until a fork easily pierces through a potato.

Step 3: Drain and Return to Pot

Thoroughly drain the potatoes and return them to the hot pot. The residual heat will help evaporate excess moisture, preventing watery mashed potatoes.

Step 4: Add the Good Stuff

Add the softened butter, heavy cream, Boursin cheese, garlic powder, salt, and pepper to the potatoes.

Step 5: Mash to Perfection

Use a potato masher or electric hand mixer to combine everything to your desired consistency. For chunky, rustic potatoes, use a handheld masher and a light touch. For smoother potatoes, an electric mixer works well—but be careful not to overmix, which can make them gluey.

Step 6: Season and Serve

Taste and adjust seasonings if needed. Transfer to a serving bowl, top with an extra pat of butter and freshly chopped parsley, and serve warm.

Pro Tips for Making the Recipe

• Start with Cold Water: Always start potatoes in cold water and then bring to a boil—this ensures even cooking throughout.
• Don’t Overwork the Potatoes: Over-mashing or over-mixing activates the starches too much, resulting in gluey rather than creamy potatoes.
• Warm Your Dairy: For the smoothest incorporation, let your butter, cream, and Boursin cheese come to room temperature before adding them to the hot potatoes.
• Season Generously: Potatoes absorb a lot of salt, so taste as you go and don’t be afraid to add more if needed.
• Keep Them Warm: If not serving immediately, place in a covered dish and keep warm in a low oven (around 200°F) until ready to serve.

How to Serve

These Boursin mashed potatoes are incredibly versatile and pair beautifully with a variety of main dishes:

Perfect Pairings:

• Serve alongside a juicy steak or roast chicken for a classic, satisfying meal.
• These potatoes are exceptional with braised short ribs or pot roast, as the creamy texture is perfect for soaking up savory gravies and sauces.
• For a lighter option, pair with grilled fish or seared scallops—the herb flavors in the Boursin complement seafood beautifully.

Holiday Feasts:

These potatoes are a standout addition to Thanksgiving, Christmas, or Easter dinner tables, holding their own alongside traditional holiday meats and sides.

Make Ahead and Storage

Storing Leftovers

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. The flavors actually develop beautifully as they sit, making these potatoes taste even better the next day.

Freezing

While you can freeze these mashed potatoes, the texture might change slightly due to the dairy content. To freeze, cool completely, place in a freezer-safe container, and store for up to 1 month.

Reheating

The best way to reheat these potatoes is gently on the stovetop with a splash of cream or milk to restore their creamy consistency. Stir frequently over low heat until warmed through. You can also microwave them in short intervals, stirring between each, but watch carefully to prevent overheating.

FAQs

Can I use other types of potatoes for this recipe?
Absolutely! While Yukon Golds give you that perfect creamy-yet-fluffy texture, russet potatoes work well for a fluffier result, and red potatoes create a more rustic, chunky mash. Each variety brings its own unique texture to the dish, so feel free to experiment based on your preference.

What can I substitute for Boursin cheese if I can’t find it?
If Boursin isn’t available, cream cheese mixed with 1 teaspoon of Italian herbs, a minced garlic clove, and a pinch of salt makes a good substitute. Alternatively, goat cheese with herbs or even a flavored spreadable cheese like Alouette will give you similar results, though each brings its own unique flavor profile.

Can I make these potatoes ahead of time for a dinner party?
Definitely! These potatoes reheat beautifully. Prepare them up to 24 hours ahead, store in the refrigerator, and reheat gently on the stovetop with a splash of cream. You can also keep them warm in a slow cooker on the “warm” setting for up to 2 hours before serving—just add a bit more butter on top to prevent drying.

How can I make this recipe lighter but still creamy?
For a lighter version that maintains creaminess, replace half the heavy cream with chicken broth or whole milk, and reduce the butter by half. You can also use light Boursin if available. The potatoes won’t be quite as rich but will still have a lovely texture and flavor that’s more weeknight-friendly.

Final Thoughts

These Boursin Mashed Potatoes transform a simple side dish into the star of any meal with minimal effort. The creamy texture and complex flavor make them feel special enough for holidays, yet they’re quick enough for regular weeknight dinners. Give them a try once, and I guarantee they’ll become your new go-to potato recipe—one that friends and family will request time and again!

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