Why You’ll Love These Boursin Mashed Potatoes
The main dish is usually the star of the show, but these creamy mashed potatoes with Boursin cheese stand up against any holiday main, even prime rib. The luscious texture will have you digging in instantly and the garlic and herb flavors will have you going back for more. This is a family favorite for a reason!
The best part is that this delicious side dish elevates any meal, whether a Sunday dinner, a special occasion, or a busy weeknight– you can’t go wrong! Compliment them with more favorite side dishes like broccoli casserole, and shaved brussel sprout salad.
- Perfect for the holidays: These Boursin mashed potatoes hold their own alongside prime rib, turkey, or ham.
- Quick & easy: You get garlic and herb flavors all in one, so no need to chop extra herbs.
- Luxuriously creamy texture: The combo of Boursin, milk, and butter creates the creamiest, fluffiest potatoes.
- Fewer ingredients: Thanks to the flavorful Boursin cheese, you only need a few simple ingredients for a delicious dish.
Ingredients You’ll Need
Here are the simple ingredients for these easy Boursin potatoes.
- Yukon gold potatoes: Washed, peeled, and quartered; their buttery texture is perfect for mashing. You could also use a blend of baby potatoes or russet potatoes.
- Kosher salt: Essential for seasoning. You can season the finished dish with a little black pepper if desired.
- Milk: Whole milk makes these potatoes extra creamy, but heavy cream or a plant-based alternative like cashew cream will work too!
- Unsalted butter: Allows control over the saltiness. Use quality butter for the best flavor.
- Boursin cheese: The secret ingredient for a rich garlic and herb flavor. You can buy the store-bought version or make your own with my homemade Boursin recipe.
Recipe Variations
This recipe is flexible enough to cater to different dietary needs and preferences without compromising on flavor.
- Extra Boursin flavor: Try other varieties, like shallot and chive or caramelized onion.
- Chunky vs. Creamy Boursin Potatoes: Leave the skins on for a heartier mash. If you prefer an even silkier mash, add a little extra milk, cream, or even heavy cream. Boursin’s garlic and herb flavor combines beautifully with the richness of cream, making these potatoes perfect for a holiday table or special dinner.
- Flavorful Garnishes: Top with toasted garlic, crispy rosemary, or caramelized shallots for an extra touch of flavor and an appealing look. Fresh herbs like chives or thyme add a pop of color and a delicate hint of earthy flavor.
- Lower Carb Option: Replace half of the Yukon gold potatoes with cauliflower for a lighter, lower-carb mash that’s still creamy and satisfying.
- Dairy-Free: Use dairy-free Boursin cheese (they have this in most grocery stores!), almond milk, and vegan butter to make this dish suitable for dairy-free and vegan diets. The garlic and herb flavors in Boursin make this swap taste just as indulgent.
These variations make it easy to bring this dish to any gathering, whether for friends with specific diets or as a lighter side on weeknights!
How to Make Boursin Mashed Potatoes
Step 1. Boil the Potatoes. Peel the potatoes and cut into 1-inch pieces. Place in a large pot, cover with cold water, and bring to a boil. Boil for 8-10 minutes, or until fork-tender.
Step 2. Milk Mixture. Melt butter in a saucepan with the milk and whisk to combine.
Step 3: Mash Potatoes: Drain the potatoes. Add the potatoes to the pot and mash to break them up.
Step 4. Add Boursin Cheese. Add the Boursin cheese and continue to mash to reach your desired consistency. Taste and adjust seasoning, milk, or butter to taste.
Expert Tips
- Avoid waterlogged potatoes: Cut the potatoes into equal sizes and boil them for the right amount of time. You can drain and shake the potatoes in a pot over low heat to help evaporate some of the moisture. If that happens follow these tips for how to thicken mashed potatoes.
- Don’t over-mash: Over-beating can make potatoes dry and gluey. For a chunkier texture, use a use a standard potato masher and for a super smooth finish, use a flat-face masher.
- Salt generously: Potatoes can absorb a remarkable amount of salt before they start to taste seasoned. Use a generous amount when boiling like you would in pasta. Always taste and adjust as needed.
- Creative Garnishes: Top with toasted garlic or crisped rosemary sprigs to add visual appeal and extra flavor.
Serving Suggestions
- Main Dishes: Pair these Boursin mashed potatoes with prime rib, grilled ribeye, or air fryer turkey breast.
- Easy Holiday Sides: Complement with gluten-free cornbread stuffing, maple-glazed carrots, or roasted delicata squash salad at your next holiday gathering.
- Weeknight Meals: Boursin mashed potatoes are just as comforting with everyday dishes. Serve alongside blackened salmon, bacon wrapped chicken breast, or cast iron chicken thighs for a delicious and balanced dinner.
Make-Ahead and Storage
- Make-Ahead: Peel and cut potatoes 24 hours in advance, storing them in cold water in the fridge. Alternatively, prepare fully up to 4 days ahead and reheat on low in a slow cooker, adding butter as needed. If you’re making these mashed potatoes for a crowd, feel free to double it!
- Storage: Keep leftover mashed potatoes in an airtight container in the fridge for up to 4 days.
- Freezing: Cool mashed potatoes to room temperature, then freeze in an airtight container for up to 2 months, and reheat with additional milk and butter as needed.
- Reheating Tips: To keep them creamy, reheat gently on the stovetop or in a slow cooker on low. Add a splash of milk or butter as needed to refresh the texture.
Recipe FAQs
Boursin is a creamy, spreadable French cheese with a rich garlic and herb flavor that makes it incredibly versatile. It has a smooth texture, like a more refined cream cheese, and adds a savory, tangy boost to any dish. Whether you’re mixing it into mashed potatoes, pasta, or spreading it on warm bread, Boursin brings a gourmet touch with minimal effort—it’s the secret ingredient that elevates flavors effortlessly!
Extra butter, milk, cream, or Boursin cheese will enhance the creaminess. You can also mix in fresh chives, cheddar, or even a bit of mayo for richness.
Yes! Prepare instant mashed potatoes as directed and fold in Boursin cheese to add depth and flavor. Adjust the milk amount based on your desired texture.
More Must-Try Side Dishes
Side Dishes
White Cheddar Mac and Cheese
Thanksgiving Sides
Chorizo Cornbread Stuffing
Thanksgiving Sides
Cauliflower Gratin
Thanksgiving
Cheesy Scalloped Potatoes
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Creamy Boursin Mashed Potatoes
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Ingredients
- 2.5 lbs yukon gold potatoes washed and peeled
- 1-2 teaspoons kosher salt plus more for boiling potatoes
- 1 cup whole milk plus more as needed
- 1/2 cup unsalted butter cubed
- 8 ounces boursin cheese storebought or homemade
Instructions
- You can peel the potatoes (my preference) or leave the skin. If you’re keeping the skin on, wash and dry the potatoes. Cut the potatoes into 1-inch pieces.2.5 lbs yukon gold potatoes
- Add the potatoes to a large stockpot and cover them completely with cold water. Season them generously with salt and bring them to a boil over high heat. Once boiling, continue to boil for 8-10 minutes, until fork-tender. Drain the potatoes.
- Melt the butter in the same large pot. Add the milk and stir until it’s warm and the butter is melted.1 cup whole milk, 1/2 cup unsalted butter
- Transfer the potatoes back to the pot with the butter and milk. Use a potato masher to mash the potatoes to your desired consistency.
- Add the Boursin cheese and stir/mash until the mashed potatoes are smooth and the Boursin cheese is melted. Add 1 teaspoon kosher salt and fresh cracked black pepper. Taste and add more salt as needed. You can also add more milk or butter as needed for your desired consistency.1-2 teaspoons kosher salt, 8 ounces boursin cheese
- Serve warm with gluten-free gravy, or more butter and chopped chives. Store leftover boursin mashed potatoes in the fridge for up to 4 days.
Notes
- Make-Ahead: peel potatoes up to 24 hours in advance and cover with water and chill in the fridge. Alternately, make the potatoes fully up to 4 days in advance and reheat in the slow cooker over low heat. Add more butter as needed.
- Freeze: Cool mashed potatoes completely and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat until warm, adding more butter and milk as needed.
- More Boursin: Use store bought or homemade Boursin cheese. You could even try another Boursin flavor like shallot and chive or caramelized onion.
- Chunky mashed potatoes: leave the skin on the potatoes and use a standard potato masher with the waffle-head.
- Extra smooth and creamy mashed potatoes: Peel the potatoes as directed and use a potato ricer to mash very small pieces of potato.
- Regular mashed potatoes: swap the boursin cheese in place of cream cheese.
- Dairy-free: use vegan butter and dairy-free Boursin cheese or try this classix dairy-free mashed potato recipe.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These were very easy to make and a nice alternative to other mashed potatoes. I only added one container of Boursin which was only 5.3 oz but it was still really flavorful. I also subbed heavy cream for the milk.
A fan favorite at Thanksgiving this year! Delicious! Not a drop left. Recipe made just enough for 7 people. Would double it for next time, so there would be enough for seconds and left-overs. I also used two full containers of Boursin cheese. Can you have too much? Not sure, but 2 boxes was perfect.