Boursin Mashed Potatoes are easy and so much better than plain mashed potatoes. They’re creamy, cheesy and full of herby goodness. They’re great for weeknight dinners, but good enough for the holidays.
Potatoes are a staple ingredient on our table. Therefore, I am always trying new ways to reinvent them. Two my family loves are my Fried Potato Cakes and my Twice Baked Mashed Potatoes.
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Why this Boursin Mashed Potatoes Recipe is a Keeper
This Boursin cheese mashed potatoes recipe is packed full of flavor, is super easy to make is has the best texture. It’s a simple yet elegant way to elevate the simple potato.
- Flavor Shortcut: Boursin cheese (especially the Garlic & Fine Herbs variety) is a brilliant shortcut. It melts into the hot potatoes, instantly providing a rich blend of butter, cream, garlic, parsley, and chives. This eliminates the need to chop fresh garlic and multiple herbs for this easy recipe.
- Velvety Texture: The soft, creamy, and fatty flavor of Boursin, combined with Yukon Gold potatoes and half-and-half, guarantees a luxuriously smooth, velvety, and rich texture.
- Side Dish Feeds a Crowd: This perfect side dish is a great crowd-pleaser for holidays and special occasions. It adds a little extra flavor to ordinary mashed potatoes. Finish with shallots and chives.
Can I Use a Different Type of Potato?
Sure! However, be sure to use a waxy potato when making mashed potatoes with boursin cheese. Baby potatoes also work, just add the boursin cheese and the flavor to the side dish.
Pro Tip – Use A Potato Ricer
When potatoes are mashed aggressively (with a mixer or potato masher), the starch granules rupture and release too much starch, leading to a gluey or gummy texture. A ricer avoids this by pressing the potato through small holes, keeping the starch intact.
Recipe Ingredient Notes for the Boursin Cheese Side Dish
This creamy potatoes as a side dish uses easy, fresh ingredients that pack a punch of flavor. These mashed potatoes are the perfect way to elevate a meal, similar to cream cheese but with herbs and flavors.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Potatoes: Use Russet potatoes or Yukon Gold potatoes to make this recipe.
- Boursin Garlic and Fine Herb Cheese: Boursin garlic and herb cheese is a soft cheese. Gournay cheese will pack your potatoes full of cheesy garlic and herb flavor.
- Half and Half: Use half and half to add the moisture and to get the creamy texture.
Variations and Substitutions for Creamy Mashed Potatoes
There are a couple different swaps you can make to make Boursin cheese in mashed potatoes extra delicious.
- Potatoes: Use Russet or Red Potatoes. Russets are fluffier (peel them). Red potatoes (skins on) give a firmer, waxy mash.
- Boursin Flavor: Try Shallot & Chive, Black Pepper, Caramelized Onion & Herb. Experiment! The shallot & chive is a fantastic alternative for a stronger onion flavor.
- Cheese Substitute: Herbed Cream Cheese, Herbed Goat Cheese (Chèvret) are all soft, creamy cheeses with a similar herby/garlic flavor profile.
- Half and Half: Heavy Cream, Whole Milk, Chicken/Vegetable Broth.
- Topping/Mix-ins: Crispy Bacon/Pancetta, Caramelized Onions, Roasted Garlic. Mix in or top with a few tablespoons of crispy bacon, or swap the raw chives for thinly sliced scallions (green onions).
Equipment for Mashed Potatoes and Boursin Cheese
Sometimes a specific piece of equipment/item is needed to make a recipe just right. In this case, all that’s needed is a potato ricer.
- Potato Ricer: This tool presses the potatoes through small holes, resulting in the lightest, fluffiest, and most consistently lump-free mash possible. Alternatively you can use a hand mixer to make mashed potatoes.
How to Make Boursin Mashed Potatoes
This recipe comes together in 2 quick and easy steps. This easy boursin mashed potatoes recipe is so good, it quickly became one of my favorite ways to make mashed potatoes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Boil the Potatoes: In a large pot of salted boiling water, add the potatoes. Cook until the potatoes are tender. Drain the water out.
- Mash and Incorporate the Ingredients: Mash the potatoes until smooth and add them back into the cooking pot. Add the butter, Boursin, half and half, and the All Purpose Seasoning. Add chives on top before serving.
Make Ahead Ideas for Mashed Potatoes and Boursin cheese
Prepping ahead of time can really help to save time and kitchen space if hosting a party.
- Cut Potatoes (Up to 24 hours): Peel and cut the potatoes into cubes, then submerge them completely in a bowl of cold water in the refrigerator. This prevents browning and removes excess starch. Drain and proceed with the recipe when ready.
- Make Ahead (Full Recipe): The finished smooth potatoes can be made completely up to 1–2 days in advance and stored in an airtight container in the refrigerator. See the reheating section for the best method
Alternate Cooking Methods for Boursin Cheese Mashed Potatoes
Make this recipe for a delicious side dish another way by using your crock pot or instant pot.
- Pressure Cooker: Cut potatoes and place them on a steamer basket with 21 cup of water. Cook on high pressure for about 8 minutes. This is much faster than stovetop boiling.
- Slow Cooker/Crock Pot: Mashed potatoes can be transferred to a slow cooker set to Low (or the Keep Warm setting) to hold for up to 2-3 hours without drying out, making it perfect for entertaining. Add an extra splash of warm liquid before serving if needed.
How to Store, Reheat and Use Leftovers
- Storing: Store leftover mashed potatoes in an airtight container in the fridge for 3–4 days. Can be frozen for up to 1 month (thaw overnight in the fridge).
- Reheat: Transfer to a baking dish, dot with butter, cover with foil, and bake at 350 °F (175 °C) for 20–30 minutes until heated through. This method gently reheats and helps prevent the mash from drying out or becoming gluey. If the mash seems thick, stir in a splash of warm milk or broth.
- Stovetop: Reheat over low heat in a saucepan, stirring occasionally and adding a little warm liquid (milk/cream) to restore creaminess.
- Microwave: Microwave small portions with a little unsalted butter, salt and pepper.
- Use Leftovers: Mix with an egg and a little flour, form into patties, and fry until golden brown.
- Shepherd’s/Cottage Pie Topping: Use as the savory topping for a meat pie.
- Mashed Potato Bombs: Scoop creamy Boursin cheese, stuff with cheese/bacon, coat, and deep fry or bake.
Common Questions About Boursin Potatoes
If you have gummy mashed potatoes, it’s due to overmixing. Next time, be sure to mash the potatoes just until smooth.
Not necessarily. You can absolutely warm the dairy before adding it so it doesn’t curdle with the hot garlic mashed potatoes.
Recipe Tips for Boursin Whipped Potatoes
- Salt the Water: Always add a generous amount of salt to the boiling water (1 tablespoon for 2.5 pounds of potatoes). This is the only chance you get to season the yellow potatoes from the inside out.
- Dry Them Out: After draining the cooked potatoes, return them to the empty, hot pot and let them sit over low heat for 1–2 minutes, stirring gently. This evaporates excess moisture, resulting in a lighter, less watery mash.
- Use Room Temperature Ingredients: Using softened butter and slightly warmed half-and-half/Boursin ensures they melt seamlessly and prevents the mash from cooling down before you’re ready to serve.
- Finish with a Whisk: If your mash seems a little stiff, briefly and gently whisk it with a rubber spatula or whisk. This can incorporate the air needed for a lighter texture, but do so quickly to avoid over-mixing.
- Serve With: Serve with Ham Gravy, Copycat Honey Baked Ham or Crock Pot Green Bean Casserole.
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Boursin Mashed Potatoes
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Ingredients
- 2 ½ pounds Yukon Gold potatoes, washed, peeled, and cut into 1 ½ inch cubes
- 1 Tablespoon Salt
- 4 Tablespoons Unsalted butter, softened
- 5.2 ounces Boursin cheese, any flavor
- 1 cup Half and half
- 2 teaspoons All Purpose Seasoning Blend
- 1 Tablespoon Fresh chives, minced
Instructions
- Add potatoes to a large pot and cover with water. Add 1 tablespoon of salt and bring to a boil. Cook for 15 minutes or until the potatoes are fork tender; Drain potatoes.
- Mash the potatoes (I prefer to use a potato ricer) and add them back into the cooking pot.
- Stir in the butter, Boursin, half and half and All Purpose Seasoning; Stir until everything is incorporated.
- Top with minced chives.
Christina’s Notes
- Choose the Right Potato: Use Yukon Golds for a naturally buttery texture and rich flavor. They mash smoothly without becoming gluey, making them ideal for creamy applications like Boursin mash.
- Warm your Dairy and Boursin: Before mixing, gently warm your milk, cream, and Boursin cheese. This prevents temperature shock and helps everything blend seamlessly into the potatoes without curdling or clumping.
- Don’t Skip the Butter: Even with Boursin’s richness, a few tablespoons of unsalted butter add depth and a silky finish. Stir it in while the potatoes are hot to lock in flavor.
- Season Thoughtfully: Boursin adds salt and herbs, so taste before adding more. A pinch of white pepper or garlic powder can enhance the savory notes without overpowering.
- Finish with Flair: Top with chopped chives, parsley, or a drizzle of garlic-infused olive oil for a restaurant-style finish. For extra indulgence, fold in roasted garlic or crispy pancetta.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.