Boursin Mashed Potatoes

Boursin mashed potatoes are the stuff dreams are made of. Creamy, fluffy and super flavorful, they will change the way you think about mashed potatoes!

These Boursin mashed potatoes are a creamy, dreamy and utterly delicious side dish that’s perfect for Christmas dinner or simply for those moments you want a special treat.

You only need five ingredients to make them (not counting salt and pepper), and they’re ready in just 30 minutes.

Mashed potatoes with Boursin cheese are the perfect accompaniment to roast chicken, turkey, sausages or your favorite steak.

Whether you’re making them for a holiday spread or a fuss-free family dinner, these mashed potatoes are sure to impress.

And if you’re looking for more recipes with Boursin cheese, check out my creamy chicken Boursin pasta or this vegetarian Boursin pasta with artichokes.

Why you’ll love these Boursin mashed potatoes

• Extra flavorful — The Boursin cheese infuses the mashed potatoes with a very distinguishable and delicious flavor.
• Super creamy — These mashed potatoes are extra creamy with a perfect velvety texture.
• Easy to make — They’re super easy to make with just five ingredients (plus salt and pepper).

What goes into potatoes with Boursin cheese

Potatoes — It’s important to choose the right type of potatoes for the perfect mashed potatoes with Boursin cheese.

Starchy potatoes are best for mashing, and the best choices are Yukon Golds in the U.S. or Maris Piper in the UK.

I like to peel the potatoes for smooth, velvety mashed potatoes, but that’s optional.

Cut the potatoes into large chunks and try to keep them approximately the same so they cook evenly.

Boursin cheese — Boursin is a type of Gournay cheese that comes in multiple flavors and infuses mashed potatoes with an unmistakable flavor.

I used the original Boursin Garlic and Herbs, which has quite an intense garlic flavor that’s just perfect for mashed potatoes.

Other flavors you can try include Boursin Black Pepper and Boursin Shallot and Chive.

Butter — What’s mashed potatoes without butter? You don’t need to add too much for a velvety result.

I prefer unsalted butter because it makes it easier to control the sodium intake, and you can easily adjust the seasoning at the end.

Milk — I used semi-skimmed milk but you can use whole milk for an even creamier result.

You can also add half and half (single cream) or buttermilk instead of milk for incredibly rich mashed potatoes.

How to make Boursin cheese mashed potatoes

Add the potatoes and the water to a large pot. Make sure the potatoes are covered in water — add some more if needed. Stir in 1 tablespoon salt and bring to a boil.

Cook for 15 minutes or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.

Add the Boursin cheese, butter, half of the milk, salt, and pepper. Mash until smooth, and add more milk as needed until you get your preferred consistency.

Adjust the seasoning and serve, topped with a bit of butter and garnished with some chopped fresh parsley or chives.

Make it vegan

To make these Boursin mashed potatoes vegan, use the Boursin Plant-Based/Vegan Garlic & Herbs plus cashew/almond milk and plant-based butter.

Leftovers and storage

• Boursin mashed potatoes keep well in the fridge for up to 2-3 days in an airtight container.
• The best way to reheat mashed potatoes is the microwave. Place the mashed potatoes in a microwave-safe dish and add a splash of milk. Stir gently and cover the dish — this helps retain the moisture. Heat the potatoes for 1-2 minutes at half-power.
• These mashed potatoes can be frozen for up to 3 months. Thaw them overnight in the fridge before reheating.

Recipe notes and tips

• When draining the potatoes, let them sit for a couple of minutes in the colander until the steam is mostly gone. This helps you get the perfect texture for the mashed potatoes so they don’t go watery.
• You can use a stand-up mixer to mash the potatoes. This works especially well for larger quantities of mashed potatoes.
• Only mash the potatoes until you reach the desired consistency — overworking them will release too much starch and may result in gummy mashed potatoes.

If you liked this Boursin mashed potatoes recipe, you might also like some of my other easy recipes with potatoes:

• Kielbasa Potato Soup
• Red Lentil Potato Soup with Lemon
• Creamy Potato Dill Soup (Zupa Koperkowa)
• Spanish Fish Stew with Potatoes
• Greek Peas Stew with Potatoes (Arakas Latheros)

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