Creamy Boursin Mashed Potatoes Recipe

Introduction

Creamy Boursin Mashed Potatoes take classic comfort food to the next level with rich, herb-infused cheese. This dish combines tender Yukon Gold potatoes with the creamy garlic and herb flavors of Boursin for a deliciously smooth and flavorful side.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 5.2 oz Garlic & Fine Herbs Boursin cheese (or any Boursin flavor)
• 4 tbsp unsalted butter, softened
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream (optional, recommended)
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 2 tbsp chives or parsley, chopped (for garnish)

Instructions

1. Step 1: Peel and cut Yukon Gold potatoes into even 2-inch chunks.
2. Step 2: Place potatoes in a large pot and cover with cold water. Add 1 tsp salt.
3. Step 3: Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender.
4. Step 4: Drain potatoes in a colander and let them steam dry for 2-3 minutes.
5. Step 5: Return potatoes to the pot or a mixing bowl. Mash using a masher or ricer until smooth, leaving a few lumps if you prefer a rustic texture.
6. Step 6: Stir in softened butter until melted and combined.
7. Step 7: Add Boursin cheese and warm milk. Mix gently until fully incorporated.
8. Step 8: If using, fold in sour cream for extra creaminess. Season with black pepper and additional salt to taste.
9. Step 9: Taste and adjust seasoning. Add more milk for smoother potatoes or more Boursin for stronger flavor.
10. Step 10: Transfer mashed potatoes to a serving bowl. Garnish with chopped chives or parsley and a pat of butter if desired.

Tips & Variations

• Use a potato ricer for the smoothest texture, or leave some lumps for a rustic feel.
• Try different Boursin flavors like shallot & chive for a unique twist.
• Add roasted garlic instead of raw for a milder, sweeter garlic flavor.
• Sour cream can be omitted or replaced with Greek yogurt for a tangier taste.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon Gold potatoes are preferred for their creamy texture, but you can also use Russet potatoes. Just note that Russets may require slightly less or more liquid depending on their dryness.

What if I don’t have Boursin cheese?

If you can’t find Boursin, you can substitute with a cream cheese mixed with garlic and fresh herbs to mimic the flavor and creaminess.

Creamy Boursin Mashed Potatoes Recipe

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★★★★★

4.9 from 96 reviews

These Creamy Boursin Mashed Potatoes combine the rich, herbaceous flavor of Boursin cheese with silky Yukon Gold potatoes for a luxurious twist on classic mashed potatoes. Easy to make and bursting with garlic and fine herbs, this side dish is perfect for any comforting meal.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 5.2 oz Garlic & Fine Herbs Boursin cheese (or any Boursin flavor)
• 4 tbsp unsalted butter, softened
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream (optional, recommended)
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground

Garnish

• 2 tbsp chives or parsley, chopped

Instructions

1. Prepare Potatoes: Peel and cut Yukon Gold potatoes into even 2-inch chunks to ensure they cook uniformly and mash evenly.
2. Boil Potatoes: Place the potato chunks in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring the water to a boil over high heat, then reduce the heat to maintain a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain and Steam Dry: Drain the cooked potatoes in a colander and let them steam dry for 2-3 minutes. This step helps remove excess moisture for better texture.
4. Mash Potatoes: Return the potatoes to the pot or place them in a mixing bowl. Use a potato masher or ricer to mash the potatoes until smooth, leaving a few lumps if you prefer a rustic texture.
5. Add Butter: Stir in the softened butter until fully melted and incorporated into the potatoes, enhancing the creamy texture.
6. Incorporate Boursin and Milk: Add the Boursin cheese and warmed milk to the mashed potatoes. Mix gently until the cheese is melted and the mixture is creamy and smooth.
7. Fold in Sour Cream (Optional): If using, fold in the sour cream to add extra creaminess and tang to the dish.
8. Season: Season with freshly ground black pepper and additional salt to taste. Adjust the seasoning and texture by adding more milk for creamier potatoes or more Boursin cheese for a stronger flavor.
9. Serve and Garnish: Transfer the mashed potatoes to a serving bowl. Garnish with chopped chives or parsley and optionally add a pat of butter for an extra rich finish.

Notes

• Use Yukon Gold potatoes for their naturally buttery flavor and smooth texture.
• Warming the milk before adding helps keep the mashed potatoes hot and prevents them from cooling down.
• Sour cream is optional but adds a tangy richness that balances the herbs in Boursin cheese.
• For a smoother texture, use a potato ricer instead of a masher.
• Adjust seasoning carefully at the end since Boursin cheese is already salty.

Keywords: mashed potatoes, boursin cheese, creamy potatoes, garlic herb potatoes, side dish, comfort food