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This creamy Boursin mashed potatoes recipe is delicately cheesy and bursting with flavors of garlic and fresh herbs! They’re a decadent and creative way to jazz up a classic.
If you need more ways to use Boursin, try my Creamy Boursin Gnocchi, Boursin Orzo with Chicken, or Ridiculously Easy Boursin Pasta next.
Why you’ll love it
Boursin is an easy-to-find soft French cheese that’s got a deliciously savory herb flavor and richness with a hint of garlic, so I had to see if it would work in mashed potatoes. And it totally does! These mashed potatoes with Boursin are such a tasty alternative to classic ones.
I’ll take mashed potatoes pretty much any way I can get ’em, but I really enjoyed these. The creaminess from the Boursin cheese makes them restaurant-quality thick and decadent. They might just be my new go-to recipe for serving guests. My readers love Boursin!
What you’ll need
- Potatoes – either Yukon Gold or Russets are my go-to for mashed potatoes. You can peel them or leave the skins on for a more rustic texture. Just make sure to scrub them well.
- Butter – curious why mashed potatoes taste so good at restaurants? It’s the butter, so we’re not skimping here!
- Heavy cream – to make them velvety and rich
- Boursin – it’s a versatile mild cream cheese from France that’s readily available in most grocery stores. I chose the Garlic and Fine Herbs variety.
- Garlic – to infuse more savory flavor
- Salt and pepper – with any mashed potatoes recipe it’s very important to salt them adequately to bring out the flavors
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I mince garlic with this garlic press to avoid sticky fingers and save time.
- This butter dish has measurement markings right on it to make it easy.
- I peel the potatoes with this peeler and mash ’em with this hand-held potato masher.
How to make mashed potatoes with Boursin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep your potatoes, peeling if desired. Cut into halves, and boil in a salted pot of water until cooked. While they’re boiling, add the butter, garlic, cream, Boursin, and salt & pepper to a small saucepan, and let it warm through until incorporated.
Drain the potatoes. Pour in half the cream mixture, and mash by hand a little. Add in the other half, and continue mashing until creamy, taking care to not overwork them. Garnish with chopped fresh chives, extra pats of butter if you like, and enjoy.
Pro tip
I suggest using a classic, old-fashioned handheld potato masher. It means you get to control everything about the consistency of these mashed potatoes, and an electric mixer is liable to overwork them. No one wants gummy mashed potatoes!
Substitutions and variations
- Our kitchen has only tested with the original Garlic and Fine Herbs variety, but there are so many other kinds of Boursin cheese. You could try a different flavor if you feel like experimenting. I’m thinking the Shallot and Chive one would work great.
- You can definitely try scallions instead of chives if that’s more your thing.
- I don’t recommend substituting the butter or heavy cream for lower fat alternatives. They just won’t taste as good, and the texture won’t come out as intended. These babies are a treat.
What to serve with Boursin mashed potatoes
- I like to think of these as company mashed potatoes. They’re awesome for a special occasion like Thanksgiving or the holidays, so you can serve them alongside a Roast Turkey and smother them with tons of Homemade Gravy.
- I’d eat mashed potatoes with anything, honestly. Try my Smothered Chicken or Creamy Spinach Mushroom Pork Chops or these Garlic Butter Steak Bites for some inspiration. Add in some Easy Roasted Green Beans, and it’s a winning meal anytime.
Leftovers and storage
- Leftover mashed potatoes will keep for a few days in the fridge in a covered container.
- To reheat, warm them over a low heat in a covered saucepan. You’ll probably want to add a splash more cream, and then simply re-mash them.
- I don’t recommend freezing these mashed potato leftovers since there’s dairy. The texture may change.
If you made these mashed potatoes with a cheesy twist, let me know what you think in the comments below! Questions? Don’t hesitate to ask. You can also find me on Instagram.
Boursin Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold or Russet potatoes
- 1/2 cup butter (1 stick) softened
- 1/2 cup heavy/whipping cream
- 1 (5.2 oz/150g) package Boursin cheese softened
- 2-3 cloves garlic minced
- 1/2 teaspoon salt see note
- Pepper to taste
- Fresh chives chopped, optional
Instructions
- I didn't peel the Yukon Golds I used for this recipe, but you can if you prefer (or peel half of them). Cut the potatoes into halves (or thirds if they're large). Add them to a large pot of salted water and boil until a sharp knife easily pierces them.
- Meanwhile, while the potatoes are boiling, add the butter, cream, Boursin, garlic, and salt & pepper to a small saucepan over low heat. Let it slowly warm through (turn off the heat once it's warm or it'll get too thick). Stir occasionally.
- Drain the potatoes and leave them in the pot. Pour in half the cream mixture and mash them a bit then add the other half and finish mashing until it's all incorporated and creamy. Try not to over-mash or the potatoes may end up gluey.
- Serve the potatoes with fresh chives sprinkled on top if desired. You could also add a couple extra pats of butter.
Notes
- Serves 6-8 depending on portion size.
- 1/2 teaspoon of salt is a starting point – I personally would go up to 1 teaspoon, so taste and adjust as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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surprisingly, this recipe was completely tasteless – weird, but in my opinion, not worth making it again
That’s too bad. Did you add enough salt?
Coming back a year later to make this same recipe again. I rarely repeat recipes, I usually just find a new one via pinterest. Thanks so much! I definitely find myself eating this off the spoon.
Question? I tried to prep ahead and peel and cut my potatoes to make my morning process easier… Is that a bad idea? Now I am worried they will dry out.
That’s great!! I would store the potatoes in water so they don’t turn brown.