Creamy Boursin Cheese Mashed Potatoes
Introducing the best Boursin mashed potatoes! Incredibly creamy, packed with garlic and herb flavors, and make the ultimate holiday or weeknight side dish! The fluffy, buttery texture with the rich infusion of Boursin cheese takes these potatoes to a new level of deliciousness. They’re so easy to make and an effortless way to elevate classic mashed potatoes.
PRINT RECIPE
PIN RECIPE
Servings: 6 servings
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.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 43g | Protein: 8.1g | Fat: 25g | Cholesterol: 70.5mg | Sodium: 412mg | Fiber: 4.8g | Sugar: 4.4g | Vitamin A: 217.7IU | Vitamin C: 44.7mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
