You’ll love this recipe if you like these Cheddar and Chive Mashed Potatoes and Parmesan Crusted Potatoes.
Boursin cheese is soft and creamy, with herbs and garlic that melt straight into warm potatoes. If you’ve ever set out Boursin with crackers, you know it disappears fast, and the same thing happens here. It gives the potatoes extra creaminess, plenty of flavor, and just enough salt so you don’t have to mess with a bunch of extra seasonings. Any flavor will work, but Garlic & Fine Herbs is the one most people grab, and it fits right in on a holiday plate or next to a roast.
These mashed potatoes stay simple: you boil and mash the potatoes, stir in butter and Boursin, then finish with cream and a little seasoning. They’re easy to make, good for a crowd, and reheat well.
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💛 Why you’ll love this recipe
- Ready in 30 minutes from start to finish.
- Simple ingredients like potatoes, butter, cream, and cheese.
- Great with steak, chicken, turkey, or roasted vegetables.
- Easy to make ahead for holidays or large gatherings.
➡️ Ingredients you’ll need
⏲ How to make this Boursin mashed potatoes recipe
👉 Easy ingredient swaps
- Potatoes: Yukon Golds are great for their buttery flavor, but red or russet potatoes also work.
- Cream: Half-and-half or whole milk can be used instead of heavy cream.
- Boursin Cheese: Try any flavor you like — Garlic & Fine Herbs, Caramelized Onions & Herbs, Shallot & Chive, or Black Pepper.
✨ Variations
- Extra cheesy: Stir in shredded Parmesan or white cheddar with the Boursin for more flavor.
- Garlic lovers: Add a few roasted garlic cloves before mashing.
- Herbed: Mix in chopped parsley, thyme, or rosemary for a more aromatic version.
〰️ How to serve
- Main dishes — Serve with grilled hot honey chicken, steak, baked pork chops, or grilled salmon for a weeknight dinner.
- Holiday pairings — Pairs perfectly with Thanksgiving turkey, New Year’s prime rib, or ham on Christmas.
- Vegetable sides — Add a veggie like roasted cauliflower, asparagus, sautéed spinach, or green beans.
- Bread — Serve with crusty rolls or buttered bread to round out the plate.
💬 FAQs
Can I make these mashed potatoes in advance?
Yes. Prepare the mashed potatoes completely, let them cool, then cover and refrigerate for up to 24 hours. Reheat in a saucepan over low heat or in the microwave, stirring in a little cream or butter to loosen them.
How long do leftovers last?
Leftovers keep well in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a bit of cream or butter until heated through.
Can I freeze mashed potatoes?
Yes. Let them cool completely, then transfer to a freezer-safe container or bag. Freeze up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of cream.
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Boursin Mashed Potatoes
Ingredients
- 3-pound bag Yukon Gold or Yellow potatoes, washed and cut into equal-sized pieces
- ½ cup unsalted butter, softened, plus more for serving
- 5-ounce package Boursin cheese, any variety (I used Garlic & Fine Herbs)
- ½ cup heavy whipping cream, room temperature
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
Optional Garnish
- 2 Tablespoons chopped chives or finely-chopped green onions
Instructions
- Boil the Potatoes: Add potatoes to a large pot, cover with cold water, and bring to a boil. Reduce heat and cook 18-20 minutes, until a fork slides through easily.
- Drain and Mash: Drain potatoes in a colander well and return them to the pot. Mash them using a potato masher or potato ricer until mostly smooth.
- Add Butter and Boursin: Add ½ cup unsalted butter and 5-ounce package Boursin cheese. Continue mashing until everything is blended and creamy.
- Add Cream and Seasonings: Pour in ½ cup heavy whipping cream slowly while stirring until smooth. Season with ¾ teaspoon salt and ½ teaspoon ground black pepper to taste.
- Serve: Spoon into a serving bowl, top with a pat of butter, and sprinkle 2 Tablespoons chopped chives or finely-chopped green onions on top.
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