Boursin mashed potatoes are extra creamy, rich, and full of flavor. Adding herby Boursin cheese to classic mashed potatoes elevates the dish with a savory, aromatic twist that’s simple to prepare and perfect for weeknights or holiday meals.
Why I Love It:
- Flavorful – The herby Boursin cheese brightens ordinary mashed potatoes with a boost of savory, herb-forward flavor.
- Rich and Creamy – Combined with butter and cream, the Boursin creates a luxuriously smooth, velvety texture.
- One-Pot Recipe – Cook and mash the potatoes in the same pot for minimal cleanup and maximum convenience.
Ingredients
- Potatoes – Russet potatoes are ideal for fluffy mashed potatoes, but Yukon Gold or other starchy varieties also work.
- Boursin Cheese – I used the Shallot & Chive flavor; Garlic & Herb is another excellent option.
- Butter – Provides richness and smoothness.
- Half and Half or Heavy Cream – Adjust amount to reach your preferred consistency.
- Salt and Pepper – To taste.
- Fresh Chives – Optional, thinly sliced for garnish.
Step by Step Instructions
These mashed potatoes are made entirely in one pot for ease and convenience.
- Prep – Scrub, peel (if desired), and cut the potatoes into even-sized chunks to ensure uniform cooking.
- Boil Potatoes – Place the potato chunks in a large pot, cover with cold water, and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15–20 minutes. Drain and return the potatoes to the pot.
- Mash – Add the butter and mash the potatoes until mostly smooth and the butter has melted into them.
- Add Remaining Ingredients – Stir in the half and half or heavy cream, the Boursin cheese, and salt and pepper. Continue to mash or mix until you reach your desired consistency. Adjust the amount of cream to make the potatoes creamier or firmer.
- Serve – Transfer to a serving bowl and garnish with plenty of thinly sliced chives if you like. Serve immediately while warm.
Substitutions and Variations
- Other Potatoes – Yukon Golds create a creamier texture and let you leave the skins on for added flavor and texture.
- Cream Cheese – If you don’t have Boursin, cream cheese provides creaminess and a mild tang.
- Garlic – Add roasted garlic cloves while mashing for a deeper garlic flavor.
- Sour Cream – Substitute sour cream for a classic tangier mashed potato variation.
- Shredded Cheese –Fold in shredded parmesan, gruyere, or cheddar for an extra cheesy side.
Equipment
- Large Pot – For boiling potatoes evenly.
- Vegetable Peeler – For peeling, if desired.
- Sharp Knife – To cut potatoes into even chunks.
- Potato Masher or Electric Mixer – A masher yields a rustic texture with small lumps; an electric mixer makes very smooth, whipped potatoes—mix slowly to avoid a gluey texture.
Leftovers and Storage
- Storage – Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheating – Reheat gently in the microwave, on the stovetop, or in a 350°F oven until warmed through. Add a splash of milk or cream when reheating to restore moisture and creaminess.
Recipe Tips
- Masher vs Mixer – An electric mixer can produce very smooth, whipped potatoes; mix slowly and stop before the mixture becomes gluey. A hand masher leaves a pleasant, slightly rustic texture.
- Start with Cold Water – Place potatoes in cold water and then bring to a boil so they cook evenly from edge to center. Dropping potatoes into already boiling water can result in uneven cooking.
Frequently Asked Questions
Heavy cream produces the richest, creamiest potatoes. Whole milk or half-and-half give a lighter result while still keeping them creamy.
No need to melt the butter first—the hot potatoes will melt it and distribute it evenly. Using cold butter helps it incorporate gradually for better texture.
Yes. Boursin is a soft, spreadable cheese that melts smoothly into hot dishes, making it a great choice for mashed potatoes and pasta.
Yes. When heated, Boursin becomes a thick, creamy melt that blends well into warm recipes.
A good guideline is ½ pound of potatoes per person. Two pounds serves about four people; increase to ¾–1 pound per person if you want leftovers.
Serving Ideas
These mashed potatoes pair beautifully with roast turkey, ham, pot roast, or any classic Sunday supper. They make a festive side for holiday dinners or a comforting companion to your favorite main course.
- Roast or braised meats — Turkey, ham, pot roast, or roast chicken complement the creamy texture and herby flavor.
- Vegetable sides — Roasted Brussels sprouts, glazed carrots, or a fresh salad add contrast in texture and brightness.
- Gravy and sauces — A pan gravy or mushroom sauce pairs nicely with the savory Boursin flavor.
Recipe
Creamy Boursin Mashed Potatoes
Boursin mashed potatoes are a simple way to upgrade traditional mashed potatoes with a creamy, herbed cheese that melts into the potatoes for outstanding flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–5 servings
- Category: Sides
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds russet potatoes
- 1 (5.2 oz) round Boursin cheese
- 4 tablespoons butter (½ stick)
- ½–⅔ cup heavy cream or half-and-half, adjust to preference
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Thinly sliced chives for garnish
Instructions
- Prep – Scrub, peel if desired, and cut potatoes into equal-sized chunks.
- Boil Potatoes – Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook 15–20 minutes until tender. Drain and return to the pot.
- Mash – Add butter and mash until mostly smooth and the butter has melted into the potatoes.
- Add Remaining Ingredients – Stir in cream or half-and-half, Boursin, salt, and pepper. Mash or mix to the desired consistency, adding more liquid if needed.
- Serve – Top with sliced chives and serve immediately.
Notes
Liquid: Adjust the amount of cream or half-and-half to reach your preferred texture—use more for extra creaminess.
Nutrition
- Serving Size: 1/5 of the recipe
- Calories: 405
- Sugar: 3 g
- Sodium: 386.4 mg
- Fat: 27.4 g
- Carbohydrates: 35.4 g
- Fiber: 2.4 g
- Protein: 6.8 g
- Cholesterol: 78.1 mg