Boursin Mashed Potatoes
This creamy Boursin mashed potatoes recipe is delicately cheesy and bursting with flavors of garlic and fresh herbs! They're a decadent and creative way to jazz up a classic.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Boursin mashed potatoes, mashed potatoes with Boursin
Servings: 8
- 3 pounds Yukon Gold or Russet potatoes
- 1/2 cup butter (1 stick) softened
- 1/2 cup heavy/whipping cream
- 1 (5.2 oz/150g) package Boursin cheese softened
- 2-3 cloves garlic minced
- 1/2 teaspoon salt see note
- Pepper to taste
- Fresh chives chopped, optional
I didn't peel the Yukon Golds I used for this recipe, but you can if you prefer (or peel half of them). Cut the potatoes into halves (or thirds if they're large). Add them to a large pot of salted water and boil until a sharp knife easily pierces them.
Meanwhile, while the potatoes are boiling, add the butter, cream, Boursin, garlic, and salt & pepper to a small saucepan over low heat. Let it slowly warm through (turn off the heat once it's warm or it'll get too thick). Stir occasionally.
Drain the potatoes and leave them in the pot. Pour in half the cream mixture and mash them a bit then add the other half and finish mashing until it's all incorporated and creamy. Try not to over-mash or the potatoes may end up gluey.
Serve the potatoes with fresh chives sprinkled on top if desired. You could also add a couple extra pats of butter.
- Serves 6-8 depending on portion size.
- 1/2 teaspoon of salt is a starting point - I personally would go up to 1 teaspoon, so taste and adjust as needed.
Calories: 361kcal | Carbohydrates: 31g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 365mg | Potassium: 737mg | Fiber: 4g | Sugar: 2g | Vitamin A: 767IU | Vitamin C: 34mg | Calcium: 48mg | Iron: 1mg