Rich & Creamy Boursin Mashed Potatoes
These are the mashed potatoes you want on your table for special occasions and the holidays. 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.
Equipment
Ingredients
- 5 pounds potatoes Yukon Gold in this recipe, but you can also use Russet or ½ and ½
- 8 tablespoons butter 1 stick
- 1 ½ cups whole milk
- 1 package Boursin cheese, Garlic & Fine Herbs 5.2 ounces
- 2 teaspoons salt or to taste (Add ½ teaspoon at a time and taste as you go, adjusting to personal preference.)
- ½ teaspoon black pepper or to taste
- Garnish: chives, melted butter
Instructions
- 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.)
- Boil potatoes. Add potato chunks to a large pot and cover potatoes with cold water, filling to 1 inch 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 pot you cooked them in.
- Mash potatoes. Add milk, butter, Boursin cheese, salt, and black pepper. Using a potato masher, mash the potatoes until you reach your desired consistency. Taste. Add more salt and pepper to taste.
- Optional: Top with melted butter and garnish with chives to serve.
- How to Store: Store leftovers in an airtight container for up to 5 days in the refrigerator.
Tried this recipe?Let us know how it was!