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Overhead shot of creamy mashed potatoes in a shallow dish, with a spoon on the side.
5 from 4 votes

Boursin Mashed Potatoes

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.
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipment

  • Large pot
  • Potato masher or ricer

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 259kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 363mg | Potassium: 653mg | Fiber: 3g | Sugar: 3g | Vitamin A: 393IU | Vitamin C: 30mg | Calcium: 49mg | Iron: 1mg