Rich and Creamy Boursin Mashed Potatoes Recipe

Boursin mashed potatoes. These are the mashed potatoes you want on your table for a Sunday dinner, special occasion or the holiday season. These are rich, creamy, and buttery but also so, SO easy to make. Come to think of it, I’ll be the one in the corner eating these for dinner on Tuesday night. 

Why These Are the Best Mashed Potatoes

• Classic, but easier. Boursin contains all of the herbs and spices you’d typically add to your mashed potatoes. It’s the easiest way to add extra flavor to your favorite mashed potato recipe. (No pesky garlic peels to deal with, no garlic chopping, no using up a quarter of a pack of 3 different types of herbs.)
• Rich, creamy, and flavorful. We’re talking an entire stick of butter, Boursin cheese, and whole milk. Decadent, but with simple ingredients. 
• Feeds a crowd. This is a great recipe for family holiday gatherings: Thanksgiving, Christmas, Easter, etc. Not to mention, it can be made in advance and reheated on the day of. 
• Can be halved easily. Not feeding a small army? Halve this recipe for weeknight dinners for those nights where you’re craving comfort food. 

Ingredients You’ll Need

• Potatoes: Use Yukon Gold, Russet potatoes or mix of the two for the best mashed potatoes. The type of potatoes you use is largely a matter of personal preference. 
• Unsalted Butter: A whole stick of it. You’ll want it at room temp when you add to your potatoes.
• Milk: Whole if you can. 2% if you must. (You could also replace part of the milk with heavy cream if you want.)
• Boursin: Boursin is described as a brand of Gournay cheese. It has a similar texture to cream cheese in that it is soft and spreadable. Although you may find different flavors of Boursin, to make this recipe, buy it in its classic flavor: Garlic & Fine Herbs.
• Seasoning (salt, black pepper): In the recipe, I’ve provided the quantity of salt I used in this recipe. I recommend adding it in ½ teaspoon increments and tasting as you go. 

Option: Make-Ahead Boursin Potatoes

Making mashed potatoes in advance is a great way to meal prep or take something off of your to-do list the day of a holiday gathering – not to mention, this tip also works great for reviving leftover mashed potatoes. 

You can make these creamy Boursin cheese mashed potatoes 3-5 days in advance and store them in a tupperware container in the refrigerator. To reheat, I add ⅓-½ cup of milk and microwave in 1 ½ minute increments, stirring until you reach your desired heat level.

You can also make these ahead on the day of your gathering and add them to a crock pot while still warm with an additional ½ cup of milk to keep them from drying out. They’ll last 3-4 hours like this. 

Tips for Making the Best Mashed Potatoes

• Use a Starchy Potato. Yukon Gold potatoes or Russets are the best potatoes for mashed potatoes, and you can also use a mix of the two. Waxy potatoes (i.e., red or new potatoes) can make your mashed potatoes gluey. 
• Start with cold water. Add potatoes to a pot filled with cold water to help ensure your potatoes cook evenly.
• Use room temperature ingredients.
• For smooth potatoes use a potato ricer. This will ensure a lump-free mashed potato. 
• For more texture, use a regular masher. This is what I’ve done in this recipe. I personally like leaving the skin on a few potatoes and having a few lumps here and there. 

How to Make Boursin Mashed Potatoes Recipe

1. Peel potatoes. Peel half of them if you like potato skins in your mashed potatoes. Peel all of them if you don’t. In the photos above, I peeled half of the potatoes. Cut the potatoes into quarters for smaller potatoes or sixths for larger. (The goal is to try to get chunks that are roughly the same size so they cook evenly.)
2. Boil potatoes. Add potato chunks to a large pot and cover potatoes with cold water, filling to 1 in above potatoes. Add 1 tablespoon of salt. Bring the potatoes to a gentle boil, and then simmer for 10-15 minutes or until you can pierce the potato easily with a fork. Drain potatoes. Add them back to the soup pot you cooked them in.
3. Mash potatoes. Add milk, butter, boursin, salt, and pepper. Using a potato masher, mash the potatoes until you reach your desired consistency. Taste. Add more salt and pepper to taste.
4. Optional: Top with melted butter and garnish with chives to serve.
5. Store leftovers in an airtight container for up to 5 days in the refrigerator.

What To Do With Leftovers

• Reheat and serve: see instructions above, in the “make-ahead options” section
• Tortas de papa con queso: Mexican potato and cheese fritters if you will. Delicious served with salad, tomato, onion, and lemon juice or any salad of your choosing.
• Ham, Cheese and Potato Taquitos: Imagine if you will, wrapping ham, cheese, and potatoes in corn tortillas and then frying them. Top with lots of lettuce, diced tomato, onion, cilantro, and crema. 

Looking for another side dish? Pair this with this citrusy beet and cucumber salad or swap for these Everything But the Bagel Air Fryer Potatoes.

📖 Recipe