This post may contain affiliate links. Read our disclosure policy.
These Boursin mashed potatoes are rich, creamy and infused with flavorful garlic and herb creamy cheese. They’re the most fluffy potatoes with the best creamy texture and rich flavor. They’re easy to make and a simple upgrade to traditional potatoes.
Need another side dish? Try savory sweet potato casserole, acorn squash casserole, or cheesy scalloped potatoes next.
The main dish is usually the star of the show, but these mashed potatoes with boursin cheese stand up against any holiday main, even prime rib. Compliment them with more of my favorite sides like broccoli casserole, and shaved brussel sprout salad.
Whether you decide to make it for the holidays or as a weeknight side with grilled ribeye, blackened salmon, or bacon wrapped chicken breast, these Boursin potatoes will always be a hit.
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!
Need another Thanksgiving side dish? Try favorites like homemade broccoli casserole, gluten-free gravy, and this gluten free stuffing recipe.
Ingredients You Need
Here are the simple ingredients for these Boursin potatoes. Jump down to the recipe card for exact measurements and nutritional information.
- Yukon gold potatoes: washed, peeled, and quartered. You could also use a blend of baby potatoes or russet potatoes.
- Kosher salt: Add more salt to the boiling water to season the potatoes.
- Milk: Whole milk makes the potatoes extra creamy, but any milk will work. Heavy cream (or cashew cream that can be a vegan substitute) can be used as well.
- Unsalted butter: You want unsalted butter so you can control the amount of added salt. Use quality butter for the best flavor.
- Boursin cheese: The secret ingredient for the the garlic and herb flavor.
Looking for more Boursin recipes? Try Boursin pasta and Boursin chicken next.
Recipe Variations
- 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, almond milk, and dairy-free Boursin cheese or try this classix dairy-free mashed potato recipe.
How to Make Boursin Mashed Potatoes
Here are the simple steps with photos to make Boursin mashed potatoes. Jump to the recipe card for the full recipe.
Step 1. Boil the Potatoes. Peel the potatoes and cut into 1-inch pieces. 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 sauce pan with the milk and whisk to combine.
Step 3. Mash 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 for Mashed Potatoes
- Avoid water logging the 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 them. Over-beating mashed potatoes doesn’t mean smoother, because over-beating can actually give you dry, pasty potatoes.
- For a thicker, chunky mash, use the traditional potato masher and a flat-face masher for extra creamy mashed potatoes.
- Use plenty of salt. 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.
Recipe FAQs
You can always use more butter, cream, milk, or Boursin cheese. I also love to add chives, more fresh herbs, cheddar cheese, or even mayo to ramp up the creamy texture.
Boursin cheese would be a welcome addition to instant mashed potatoes to add more flavor and texture. Make the potatoes as directed and add the Boursin cheese. You may need to add more or less milk depending on your desired texture.
Serving Suggestions
Gluten free gravy is smooth, rich, and full of flavor for topping your favorite holiday foods! Use regular flour if you aren’t gluten free (it’s still the best!).
Main dish: Serve it with cheesecloth turkey or air fryer turkey breast!
More Thanksgiving sides: gluten-free stuffing, our roasted delicata squash salad, maple glazed carrots, and our delicious chai white chocolate brownies!
Weeknight meal: serve them with Instant Pot country style ribs, french onion chicken bake, or cast iron skillet chicken thighs.
Make-Ahead and Storage
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.
Storage: store leftover mashed potatoes in an airtight container in the fridge for up to 4 days. Reheat in the microwave, over the stove, or in the slow cooker.
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.
Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.
Boursin Mashed Potatoes
Save this Recipe!
Ingredients
- 2.5 lbs yukon gold potatoes washed and peeled
- 1-2 teaspoons kosher salt plus more for boiling potatoes
- 2/3 cup whole milk plus more as needed
- 1/4 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.2/3 cup whole milk, 1/4 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.
