This Boursin Mashed Potatoes recipe makes the creamiest mashed potatoes, featuring a triple threat of butter, milk, and creamy cheese. You've never had flavor like this in every bite. The fine herbs flavor is literally baked into the soft cheese that's blended into these potatoes.
Why this Boursin Mashed Potatoes Recipe Works
- Perfect for the holiday season: Makes the perfect side dish for a special occasion like serving a holiday crowd.
- New go-to recipe: Not just for the holidays, this potato recipe is the easiest way to add extra flavor to a nice Sunday dinner or any family dinner on a busy weeknight.
- Bursting with flavor and color: The addition of herby Boursin cheese has such a dynamic flavor that pairs so well with potatoes. The garlic, fresh herbs, and spices add bold flavor to this simple recipe.
Grab These Ingredients
Here are the simple ingredients for these boursin potatoes. Most are pantry staples and easy (and affordable) to find in grocery stores. 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 help flavor the potatoes even more.
- Milk: Whole milk makes the potatoes extra thick and 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: This secret ingredient is a brand of gournay cheese. It adds great herb flavor to these creamy potatoes. Use either be storebought or homemade creamy Boursin cheese.
How to Make Boursin Mashed Potatoes
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This decadent Boursin mashed potatoes recipe is really easy and these step-by-step instructions will make sure they turn out every time.
Cut and boil the potatoes. Cut the potatoes into 1-inch pieces. Place cut potatoes in a large stockpot and cover them completely with cold water. Add garlic cloves and a tablespoon of salt. Cook over high heat and bring the potatoes to a boil for 10-12 minutes. Remove them from the heat when they’re fork tender.
Prepare the milk mixture. Melt the butter in a large pot, add the milk to the melted butter, and stir until it’s warm. Set aside.
Mash the potatoes. Drain potatoes and garlic cloves then transfer them back to the pot over low heat. Shake them and cook for another 1-2 minutes to dry them out, then mash the potatoes well with the butter. (Use a masher, hand mixer, or electric stand mixer.)
Stir everything together. Add half of the warm milk mixture to the potatoes, stir to combine, then add the remaining half and the Boursin cheese. Stir until the potatoes are smooth and the Boursin cheese is melted. Add 1 teaspoon kosher salt and fresh cracked black pepper. Taste and add more salt and pepper as needed.
Serve. Serve warm with gluten-free gravy, or more vegan butter, chopped fresh chives, and sour cream.
Expert Tips for the Perfect Mashed Potatoes
- Avoid water logging the potatoes. This happens when too much water is introduced to the potatoes when boiling, resulting in soggy potatoes. If that happens follow these tips for how to thicken mashed potatoes.
- Cut the potatoes before boiling. Cut potatoes cook quickly and evenly compared to whole, unpeeled potatoes. Make sure to cut them into even sizes for even cooking.
- Boil them for the right amount of time. Remove them when the tip of a sharp knife goes all the way through the center. Definitely, before they become shaggy around the edges.
- Steam-dry them after you drain them. This is a tip I picked up from the New York Times via Gimme Some Oven. Shake them in the same pan over low heat to evaporate any extra moisture.
- Don't over-mash them. Over-beating mashed potatoes doesn't mean smoother. The potato's cell walls break down by repeated mashing, allowing the starch to pour out. AKA, over-beating the mashed potatoes will give you dry, pasty potatoes.
- For a thicker, chunky mash, use the traditional potato masher. However, a flat-face masher is ideal for creamy mashed potatoes. It has a grid pattern with crisp edges. It mimics the extrusion effect of a potato ricer and gives you the perfect mash in a shorter amount of time, so you don't over-mash.
- Use plenty of salt. Potatoes can absorb a remarkable amount of salt before they start to taste seasoned. Use a generous amount of salt in the boiling water and be heavy-handed while you're seasoning them after they come out. Taste them throughout and add more salt as needed.
You make authentic Boursin from Gournay cheese, which is similar to cream cheese, but crumblier. You can achieve the same soft, crumbly, spreadable texture by mixing cream cheese and butter. The fine herbs cheese includes a mix of dried garlic, sea salt, white pepper, parsley, and dried chives.
The best way to thicken runny mashed potatoes is to use a thickening agent, such as corn starch, potato starch, or tapioca starch. Add any of these one tablespoon as a time and stir into your mashed potatoes until you reach your desired consistency.
What to Serve with Boursin Mashed Potatoes
Gluten free gravy is smooth, rich, and full of flavor for topping your favorite holiday foods!
And serve it alongside some of our other favorite recipes to cook this Thanksgiving, including our favorite side dish of gluten-free stuffing, our roasted delicata squash salad, maple glazed carrots, and our delicious chai white chocolate brownies!
Freezing and Storing Tips
Allow the potatoes to cool to room temperature, then store them in an airtight container. Properly stored mashed potatoes will stay fresh in an airtight container in the fridge for 3-5 days and up to 12 months in the freezer.
Read our blog post on how long mashed potatoes are good for to lear storage tips, thawing instructions, and how to reheat and serve leftover potatoes.
Boursin Mashed Potatoes
- 2.5 lbs yukon gold potatoes washed, peeled, and quartered
- 1-2 teaspoons kosher salt plus more for boiling potatoes
- ⅔ cup milk plus more as needed
- ¼ cup unsalted butter cubed
- 8 ounces boursin cheese storebought or homemade
- Large stock pot
- Cut the potatoes. 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.
- Boil the potatoes. Transfer the cut potatoes to a large stockpot and cover them completely with cold water. Season them generously with salt (about 1 Tablespoon). Bring the potatoes to a boil over high heat. Continue to boil for 8-10 minutes. Start checking the potatoes at 8 minutes and remove them from the heat when they’re fork tender or when a knife inserted goes through without resistance.
- Mash the potatoes. Drain the potatoes then transfer them back to the pot over low heat. Shake them and cook for another 1-2 minutes to dry them out. Transfer them to a large bowl. Use your preferred kind of potato masher (typical or fine masher) to mash the potatoes well.
- Prepare the milk mixture. Melt the butter in the same large pot. Add the milk and stir until it’s warm and the butter is melted.
- Stir everything together. Add half of the butter mixture and stir to combine then add the remaining half and the Boursin cheese and stir until the mashed potatoes are smooth and the Boursin cheese is melted. Add 1 teaspoon kosher salt and fresh cracked black pepper. Add more milk as needed. Taste and add more salt and pepper as needed.
- Serve. Serve warm with gluten-free gravy, or more butter and chopped chives.