Ultra creamy Boursin Mashed Potatoes infused with rich and flavorful garlic and herb creamy cheese. These mashed potatoes are buttery and fluffy like a cloud. Try this recipe once, and you’ll be in potato heaven!
We always think of the main dish, but sometimes forget about the sides. Side dishes are so simple but always complement the main. My favorite sides include buttered noodles, cream cheese pasta, blanched broccoli, lemon rice, and these extra flavorful mashed potatoes.
Make Boursin mashed potatoes on a busy weeknight, family dinner, or for your holiday spread.
Why You’ll Love This Recipe
- Extra Creamy – I will share everything I know about what type of potatoes to use for creamy mashed potatoes, and this recipe uses small amounts of butter and whole milk, an addition to the Boursin cream cheese, which make the potatoes super creamy and delicious.
- Easy – I love adding garlic and herbs to my mashed potatoes, but don’t always have the time to peel cloves of garlic, mince them, and wash the herbs to chop them up and add them in. Boursin cheese adds not just creaminess but also flavor and one package of the cheese has all the perfect amounts of garlic and herbs for 2 pounds of potatoes.
- Few Ingredients – You won’t need to think of things to add to the mashed potatoes to make them creamier. Normally, I like to add heavy cream, sour cream, or Greek yogurt. But this recipe is perfect as written! You will love it.
Ingredients In Recipe
You only need a few simple ingredients to make the best mashed potatoes!
Complete list of ingredients and amounts can be found in the recipe card below.
- Potatoes: The type of potatoes you choose is very important. For luscious and fluffy mashed potatoes, go for a starchy potatoes such as Yukon Golds. Avoid waxy potatoes like russets or red potatoes. If you’re in the UK, go for Maris Piper potatoes. Peel the potatoes and cut into 1 inch cubes so they cook evenly and quickly.
- Boursin: Boursin is a type of Gournay cheese, it’s savory, soft, and creamy and comes in different flavors. For this recipe, you want to look for the garlic and herb one.
- Butter: I can’t imagine making mashed potatoes without butter! This recipe does not need much though. I like to use unsalted butter to be able to control the amount of salt that goes into my food, but if you’re using salted butter then reduce the amount of salt indicated in the recipe card below. You can use melted butter, but I just use room temperature butter as it melts from the heat of the potatoes.
- Milk: To make the mashed potatoes fluffier, add a splash of milk (up to a quarter cup). I use whole milk for richer texture, you can also use half and half if that’s what you have.
- Salt and Pepper are the final touches that I add to season the dish!
How To Make Recipe
- Boil Potatoes: Start by peeling and cubing the potatoes into 1″ pieces. Add them to a large pot, or saucepan, and cover with cold water. Bring to a boil over medium high heat, salt the water, reduce heat, and cook (partially covered with a lid) until the potatoes are fork tender.
- Drain: Remove the potatoes from the heat, and drain all of the water.
- Add Flavors and Mash: Next, you want to add the Boursin cheese, butter, salt, and pepper. Use a potato masher to mash everything together. A potato ricer will give you finer results, if you decide to use one then run the potatoes through it and then fold in the rest of the ingredients.
- Add Milk: The potatoes will be a little too thick, so gradually add in warm milk and mix again until you reach the desired consistency.
- Serve: I like to serve the potatoes in a semi-shallow dish for nice presentation. Garnish with chopped fresh parsley and a piece of butter.
When making mashed potatoes always go for a starchy potatoes like Yukon Golds (or Maris Piper in the UK). Avoid waxy potatoes.
Yes! I have a great Crockpot Mashed Potatoes recipe that you can check out. Just add Boursin cheese to the potatoes before mashing.
You can make these mashed potatoes in advance, and store them in the fridge for 2-3 days. Or freeze them in an airtight container for up to 6 months, thaw in the fridge overnight before using.
Cook your potatoes until they’re fork-tender. If you peel and cut Yukon Gold potatoes into 1 inch pieces, it usually takes 10-12 minutes. If you’re keeping the potatoes whole, it will take around 20 minutes.
You certainly can. For a small amount like I’m doing in this recipe (2lb), I use a potato masher or ricer. But for a large amount of potatoes especially on special occasions or the holidays, I whip up mashed potatoes using a stand mixer. Be sure not to overmix the potatoes to avoid getting a gluey texture.
What To Serve With
Mashed potatoes go with pretty much everything!
I hope that you love this recipe as much as I do! Don’t forget to share your review in the comments section below. Pin it for more people to enjoy too!
- 2 pounds (900g) potatoes
- 2 tablespoons unsalted butter
- 5.2 ounce (180g) Boursin Garlic & Fine Herbs Gournay Cheese
- ¼ cup (60g) whole milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Large pot
- Potato masher or ricer
- Start by peeling and cubing the potatoes into 1″ pieces. Add them to a pot, or saucepan, and cover with cold water. Bring to a boil over medium high heat, salt the water and cook (partially covered with a lid) until the potatoes are fork tender.
- Remove the potatoes from the heat, and drain all of the water.
- Add Flavors and Mash: Next, you want to add the Boursin cheese, butter, salt, and pepper. Use a potato masher to mash everything together.
- The potatoes will be a little too thick, so gradually add in warm milk and mix again until you reach the desired consistency.
- I like to serve the potatoes in a semi-shallow dish for nice presentation. Garnish with chopped fresh parsley and a piece of butter.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen