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Recipe compliments of www.ITISAKEEPER.com
Boursin Mashed Potatoes
These Boursin Mashed Potatoes are creamy, cheesy and herby. They're awesome for busy weeknight dinners, but also perfect for the holidays.
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.