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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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I love potatoes but am living a low carb lifestyle now, so I used a head of cauliflower instead. This is awesome!!!! My changes: I used 1/2 a stick of butter (because of the amount of cauliflower vs. potatoes), 2 TB heavy whipping cream and no salt, but the same amount of Boursin and garlic. Thank you for the recipe (I know I did not use the exacts, but I would surely still give it 5 stars if I did).
Thank you, Joan!
Delicious! Served to company last night along with BBQ babyback ribs, steamed broccoli and tossed salad. Almost everyone had a second helping! The only change I made to accommodate a dietary restriction for 1 guest, was to eliminate the ½ tsp of salt as I used salted butter and there is some sodium in the Boursin Cheese. I was a little concerned it they would be flavourful enough (given your tip about salt), but no one noticed and the potatoes disappeared.
This is the second recipe I’ve tried since discovering your website (Easy Baked Pork
Tenderloin was the first), and I’m happy to give you another 5-star rating.
Thanks for a great recipe!
I’m thrilled it was a hit!!! 😀 Thank you so much for your support!
I’m making these fabulous potatoes tonight for the second time in two weeks. Served with my husband’s fabulous roast beef and a salad on the side. Sooooo yummy!!
I love that!! 😀
Definitely a winner! I didn’t have cream on hand, only whole milk, but it worked just fine!
Wonderful!! 😀
This is a great twist on regular mashed potatoes. Adds so much flavor that was a hit at the thanksgiving table! I was asked more than once YOU made the potatoes?!
Thanks Natasha!
That’s wonderful!! 😀 Thank you, Karen!
Hello, Can you make the day before for Thanksgiving? Any tips for doing so?
Hi! You could. I would probably add a little bit of cream and/or chicken broth and re-mash while reheating slowly over a low heat as they will dry out a bit.
Delicious mashed potatoes. The Boursin gives them a subtle but unique taste. Adds a little something “extra” without taking away the authentic mashed potato taste! Will make again especially for a special occasion (Boursin ain’t cheap 😜)
I’m so glad you liked them!! 😀 Yes – good for a special treat haha. Thanks for your review!
Unbelievably fantastic!! This recipe may just be my family’s new favorite recipe of all time. None of my children like potatoes of any kind…well…until last night. I made this recipe because it sounded so good to me and sure enough, it was so phenomenal, we all agreed that we could just eat it straight from the bowl with a huge spoon and not wait for it to be served to the rest of the dinner guests. Just kidding, maybe. You must try this recipe. It is honestly so easy and too good to be true. It will be your new favorite recipe from now on and every bite will be gone.
I’m thrilled to hear that!! 😀 Thanks so much!
Would these work to cook on a crockpot?
You could try, but I haven’t tested it. Here’s my Crockpot mashed potatoes recipe.. maybe you could adapt it: https://bit.ly/3FuRxPc
This recipe is simply the best!!! I made it for Thanksgiving and everyone loved it. No one wanted the basic mashed I made as an alternative. I combined the leftovers with my basic recipe and made Shepherds Pie! The beef pie was so amazing! Next year I will be doubling the recipe!
I’m so happy it was a hit!! Thanks so much for your review! Love the shepherd’s pie idea too! 🙂