Boursin Mashed Potatoes

These Boursin Mashed Potatoes are an impressive upgrade to classic mashed potatoes, but are still simple to make. They’re creamy, buttery, and full of flavor thanks to the soft, herby cheese that melts in and gives them a creamy texture. The Boursin adds rich taste without extra steps, so you just mash, stir, and serve.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: boursin mashed potatoes

Servings: servings

Calories: 357kcal

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.

Video

Notes

Preparing in Advance: 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.

Storing Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop over low heat, stirring occasionally.

Freezer Storage: Let them cool completely, then transfer to freezer-safe containers or bags. Freeze up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of cream.

Nutrition