These Boursin mashed potatoes are next-level creamy, and loaded with garlic and herb flavors that make them a standout side dish for any holiday, special occasion, or cozy weeknight dinner. With a buttery, fluffy texture and the savory depth that only Boursin cheese can add, this recipe transforms classic mashed potatoes into a truly memorable dish.
Made with just a handful of high-quality ingredients, these mashed potatoes bring effortless elegance to your table. Try pairing them with holiday favorites like sourdough stuffing or a savory sweet potato casserole!
Don’t forget a festive drink to go with it all, like my Thanksgiving sangria!
Ingredient Notes
To make these easy and flavorful mashed potatoes, you’ll need:
- Yukon Gold potatoes: Washed, peeled, and quartered. These have a buttery texture perfect for mashing, but you can also use a mix of baby potatoes or Russets. If you can find Idaho potatoes, use them! They’re affordable and super high quality.
- Kosher salt: Essential for seasoning both the cooking water and the potatoes. You can finish with a little black pepper if desired.
- Milk: Whole milk adds creaminess, but heavy cream or plant-based milk like cashew cream works well too.
- Unsalted butter: Using unsalted butter gives control over the final flavor, ensuring the perfect balance of richness. Use quality butter for the best flavor.
- Boursin cheese: The key to the bold garlic and herb flavor. You can use store-bought or make your own with my homemade Boursin recipe!
A full ingredient list with exact amounts can be found in the recipe card below.
If you’re as big of a fan of Boursin cheese as I am, try it in other recipes like Boursin pasta and Boursin chicken!
Recipe Variations
These Boursin mashed potatoes are adaptable for various dietary needs and flavor preferences. Here are a few ideas to make them your own:
- Extra Boursin Flavor: Experiment with other Boursin varieties like shallot and chive or caramelized onion for added depth.
- Chunky vs Creamy Boursin potatoes: Leave the potato skins on for a heartier texture, or add more milk or cream for a silkier mash.
- Flavorful Garnishes: Top with toasted garlic, crispy rosemary, or caramelized shallots for added flavor and presentation. Fresh chives or thyme add a pop of color and a hint of earthy flavor.
- Lower Carb: Replace half 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 (found in most grocery stores), almond milk, and vegan butter for a dairy-free and vegan-friendly option.
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. Warm the Milk Mixture. Melt butter in a saucepan with the milk and whisk to combine.
Step 3: Mash the 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.
Molly’s Pro Tips
- Avoid Waterlogged Potatoes: Cut potatoes evenly and drain well after boiling. Shake the drained potatoes in the pot over low heat to evaporate excess moisture. If there’s still too much moisture follow these tips for how to thicken mashed potatoes
- Don’t Over-Mash: Over-beating can make potatoes gluey. Use a standard potato masher for a fluffier texture or a flat-face ricer for a super-smooth mash.
- Season Generously: Potatoes can handle a lot of salt, so add a generous amount when boiling and adjust to taste at the end.
Serving Suggestions
These Boursin mashed potatoes are incredibly versatile and pair well with a variety of main dishes, from elegant holiday feasts to comforting weeknight dinners.
- 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, gluten free gravy, 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
Whether you’re preparing these mashed potatoes for a big gathering or simply meal-prepping, they’re easy to make ahead and store.
- 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. Thaw in the fridge and reheat, adding a splash of milk or butter to refresh the texture.
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.
Creative ways to use leftovers: Leftover mashed potatoes can be transformed into new dishes. Use them as a topping for shepherd’s pie, or stir into chicken pot pie soup or vegetable soup for an ultra-creamy broth.
Recipe FAQs
Boursin is a creamy, spreadable French cheese with bold garlic and herb flavors. Similar to cream cheese but with a more savory taste, it’s incredibly versatile and adds a gourmet touch to dishes with minimal effort.
Extra butter, milk, or Boursin cheese will boost creaminess and flavor. Fresh herbs like chives, a sprinkle of cheddar, or even a touch of mayonnaise can also add richness.
Yes! Just prepare instant mashed potatoes as directed, then fold in Boursin cheese for added depth and flavor. Adjust the milk amount for your desired consistency.
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More Delicious Sides
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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
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.