If you’re a fan of mashed potatoes and looking for a delicious twist on a classic, try this Boursin mashed potatoes recipe! It’s rich, buttery, and full of garlic and fresh herbs flavors. Made with fluffy potatoes, creamy Boursin cheese, and a few simple ingredients, this mashed potatoes recipe is perfect for special occasions or any time you’re craving something comforting.
You will fall in love with this Boursin mashed potatoes! It’s the perfect side dish for roasted meats, grilled vegetables, or a festive holiday meal. Made with fluffy potatoes and Boursin cheese, this recipe takes traditional mashed potatoes to a whole new level of indulgence and flavor.
Why You’ll Love This Recipe
- The addition of Boursin cheese really takes the mashed potatoes to a new level, making them a deliciously indulgent dish. Your friends and family will be raving about these creamy Boursin mashed potatoes.
- No need to mince garlic or infuse herb flavor in your cream! The Boursin cheese takes care of all that, so making this mashed potatoes recipe is a breeze!
- These potatoes are SO creamy! Between the butter, heavy cream, and Boursin cheese, this mashed potatoes recipe is thick, creamy, and fluffy.
Ingredients You’ll Need
potatoes — use your favorite potatoes! I like to use a mixture of starchy russet potatoes and creamy Yukon gold potatoes for the best texture. Avoid waxy potatoes (like white potatoes and red potatoes) as they’ll be gummy when mashed.
salt — boiling the potatoes in salted water adds flavor. Don’t skim on the salt here! I also add salt & pepper to the potatoes while mashing.
Boursin cheese — Boursin is a type of Gournay cheese that’s creamy, savory, and soft. Boursin cheese comes in a ton of different flavors and can be found in most grocery stores. I used the Garlic and Fine Herbs variety. Caramelized onion and herbs is another favorite, along with shallots and chives!
butter — I use unsalted to keep the mash potatoes from tasting too salty. However, you can use salted butter if you want an extra hint of salt.
heavy cream — heavy cream will make for the creamiest mashed potatoes. While you can use half and half or whole milk, I recommend sticking to heavy cream for the creamiest mashed potatoes.
chives — for garnish!
How to Make Boursin Mashed Potatoes
- Bring a (covered) pot of salted water with the potatoes to a boil. Once it has reached a boil, slightly uncover the pot and simmer until the potatoes are fork-tender.
- Drain the potatoes and add them to a large bowl.
- Add the Boursin cheese, butter, salt, and pepper to the potatoes. Mash with a potato masher (or a potato ricer) until semi-mashed.
- Add the heavy cream and continue to mash it has reached your desired consistency.
Recipe Tips and Notes
- I recommend having some extra cream on the side, and if the potatoes aren’t as creamy as you’d like, you can add more cream.
- I add around 1-2 tablespoons of salt to the water.
- Make sure to boil the potatoes in cold water from the start, and not add potatoes to the boiled water. This ensures the potatoes cook evenly.
- I usually let my potatoes sit in a colander for a couple of minutes to ensure they are fully drained and dry before I mash them. This will help keep the mashed potatoes from being watery.
Make Ahead Tips
This creamy Boursin mashed potatoes recipe yields enough for six servings. If there are leftovers or if you plan on making it ahead of time, here’s my recommended way for storing and warming up and reheating mashed potatoes so they aren’t dry!
- Make Ahead: once cooled, store the mashed potatoes with Boursin in an airtight container for up to 4 days in the fridge.
- Reheat: reheat the mashed potatoes in the microwave or on the stovetop. You can add a few splashes of cream into the saucepan as you stir when reheating to help loosen it up.
- Reheat in the oven: You can reheat the mashed potatoes in the oven at 350F, uncovered, with extra cream stirred in and extra butter on top for about an hour. The extra liquid should evaporate and your mashed potatoes will warm up without being dry.
For sure! Check out my Instant Pot mashed potatoes recipe for the method, and then skip mashing in just butter and milk. Mash in the butter, Boursin cheese, and heavy cream instead.
Serving Suggestions
These Boursin mashed potatoes go with everything! Here are some delicious recipes you may want to make alongside the mashed potatoes:
- Instant Pot Turkey and Gravy
- Instant Pot Whole Chicken
- Air Fryer Whole Chicken
- Baked Turkey Thighs
- Baked Chicken Quarters
- Slow Cooker Whole Chicken
- Slow Cooker Turkey Breast
- Slow Cooker Chicken Drumsticks
- Zesty Flank Steak
- Dutch Oven Turkey Breast
- Dutch Oven Pot Roast
Boursin Mashed Potatoes
Ingredients
- 2½ pounds Yukon gold or russet potatoes
- salt, for the water and to season with
- 3 tablespoons unsalted butter
- 5.2 oz Boursin cheese, (Garlic and Fine Herbs 150g)
- ¼ cup heavy cream
- pepper, to taste
- chives, for garnish
Instructions
- Bring a (covered) pot of salted water with the potatoes to a boil. Once it has reached a boil, slightly uncover the pot and simmer until the potatoes are fork-tender.
- Drain the potatoes and add them to a large bowl.
- Add the Boursin cheese, butter, salt, and pepper to the potatoes. Mash with a potato masher (or a potato ricer) until semi-mashed.
- Add the heavy cream and continue to mash it has reached your desired consistency.
Notes
- Serves 4 to 5. You can easily double this recipe by doubling the ingredients.
Nutrition Per Serving
More Side Dishes to Try
- Roasted Brussels Sprouts and Carrots
- Slow Cooker Sweet Potatoes
- Slow Cooker Cranberry Sauce
- Maple Balsamic Brussels Sprouts
- Grilled Corn in Foil
- Avocado Corn Salsa
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