Boursin Mashed Potatoes have been a long time favorite of mine. If you’ve never tried them, now is the time! Creamy garlic and herb cheese mixed with mashed potatoes will give you smooth and mouthwatering mashed potatoes.
Boursin Mashed Potatoes are super simple and always a crowd favorite. They pair so well with any meal because, let’s be honest, garlic goes with everything!
A few of my favorite recipes to serve Boursin Mashed Potatoes with are: Red Wine Braised Short Ribs, Standing Rib Roast, Bone In Ribeye, Cast Iron Salmon with Creamy Schug and Pork Steaks with Apple and Bourbon Cream
What are Boursin Mashed Potatoes?
Boursin Mashed Potatoes are a version of mashed potato made with Boursin Cheese mixed into them. They still have the traditional milk, butter, salt and pepper but with the addition of the cheese.
Boursin Cheese is a creamy cheese flavored with garlic and savory herbs. It’s spreadable and mixes perfectly into the potatoes.
What kind of potatoes should I use for mashed potatoes?
This can be a personal preference but for me it’s and Idaho or Russet potato. In this recipe I use a combination of Russet and Yukon and I’ll tell you why.
I like my mashed potatoes to be very light and smooth. Russet potatoes will give you that texture.
I find that using only Yukon potatoes I end up with a very gummy or glue like consistency. That texture is not what I’m looking for when I make mashed potatoes.
I do however like the skins of the Yukon potatoes in mashed potatoes. That is why for these Boursin Mashed Potatoes I use a combination of both.
The majority is Russet potatoes to achieve the texture I’m looking for then a little Yukon added in for the texture of the potato skin.
If you don’t like skins in your potatoes and are looking for totally smooth Boursin Mashed Potatoes then use all Russet potatoes.
How long to boil potatoes for mashed potatoes
When boiling potatoes for mashed potatoes the timing depends on the size of the potato. I cut my Russet potatoes to chunks about a half inch thick. The same with the Yukon potatoes.
That way they boil faster and end up taking around 20 minutes of actual boiling time. It will take the pot a few minutes to reach boiling point soo the total time in the pot is closer to 25-30 minutes.
Can you freeze mashed potatoes?
Yes!! You can freeze Boursin Mashed Potatoes just like you would freeze regular mashed potatoes. After making the Boursin Mashed Potatoes, let them cool completely.
Scoop them into a freezer safe zip lock bag. I like to scoop them into whatever portion size I’ll be using. Get all of the air out of the bag and seal it.
Either place that bag inside of another zip lock bag and seal or place the bag into an airtight container and seal for an extra layer of protecion.
Freeze the Boursin Mashed Potatoes for up to 4 weeks. Remove them from the freezer and thaw them in the refrigerator when ready to serve. They will take about 24 hours to thaw in the fridge.
Once thawed you can heat them up on the stove top or in the microwave. Stir them frequently when heating. If you’re heating them on the stove top use a lower heat and be sure to stir frequently to prevent scorching.
Ingredients you’ll need
- Russet Potatoes – Russet potatoes give a nice light and smooth texture for the Boursin Mashed Potatoes
- Yukon Potatoes – Yukon potatoes add a little texture with the skins
- Butter – I use unsalted butter. Plant based butter or margarine will work here too
- Milk – I use whole milk but whatever type of milk you like is fine (even plant based milk)
- Boursin Cheese – A creamy cheese with garlic and herbs
- Kosher Salt – Salt will bring out the flavors of all the ingredients, potatoes need a lot of salt
- Black Pepper – I like coarse ground black pepper
- Large Boiling Pot – You’ll need a large pot to boil the potatoes
- Peeler – Use a peeler to peel the Russet potatoes
- Strainer – You’ll need a strainer or colander for the potatoes
- Mixer OR Masher – You’ll need either a stand mixer, electric hand mixer or potato masher to mash the Boursin Mashed Potatoes
- Drain your potatoes really well after boiling. The extra water will ruin the consistency of your mashed potatoes
- The easiest way to tell if your potatoes are done boiling is to stick a sharp knife into them. The knife should go into the potato easily and then slide right out without resistance. Check them after about 15 minutes then again at 20 if they aren’t done. You don’t want to over boil them either
- Don’t over mix the potatoes, just enough to make them smooth and the ingredients are fully blended
- Warm your milk before adding it to the potatoes. This will help give you a smooth texture and keep the potatoes hot
- Bring the Boursin Cheese to room temp before mixing it in the mashed potatoes
- Melt the butter before mixing it in. Adding warm ingredients will blend better and keep your potatoes hot
How to make Boursin Mashed Potatoes
Peel the Russet potatoes then chop the russets and the Yukon potatoes into 1/2 inch chunks. Add the potatoes to a pot of cold water making sure the potatoes are fully covered.
Add salt to the water and heat over high heat to boil. Let the potatoes boil for about 20 minutes. While the potatoes are boiling, heat the milk and butter in a small sauce pan over low heat.
Once the potatoes are tender then drain them well in a colander. Mash the potatoes in the bowl of a stand mixer fitted with the paddle attachment or add them back to their boiling pot and mash with an electric hand mixer or potato masher.
When the potatoes are smooth, add the milk and butter mixture and stir in. Add the salt, pepper and Boursin Cheese then mix until fully combined.
Serve the Boursin Mashed Potatoes hot and enjoy!
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Boursin Mashed Potatoes
- boiling pot
- stand mixer, electric hand mixer or potato masher
Boursin Mashed Potatoes
- 4 lbs russet potatoes peeled and cut into ½ inch chunks
- 1 lb Yukon potatoes cut into ½ inch chunks
- 1 tbsp kosher salt divided into 1 tsp & 2 tsp
- ½ cup unsalted butter melted
- ½ cup milk warmed
- 20.8 oz Boursin Cheese 4 packages, room temp
- ¼ tsp black pepper
Making the Boursin Mashed Potatoes
- Peel the russet potatoes then cut the russet and Yukon potatoes into ½ inch chunks
- Place the potatoes into a boiling pot then fully cover them with cold water. Add 2 tsp kosher salt then bring to a boil for about 20 minutes until potatoes are tender
- While the potatoes are boiling, melt the butter in a small sauce pot and add ½ cup milk. Stir and heat until warm but do not simmer or boil. Turn the heat off once warm
- Drain the potatoes well then add them to the bowl of a stand mixer or a large mixing bowl
- Using the paddle attachment of the stand mixer or an electric mixer, mix the potatoes on medium speed until smooth (potato masher can also be used)
- Add the butter and milk then mix well
- Mix in the Boursin Cheese, remaining 1 tsp of salt and the black pepper until smooth. Serve hot and enjoy!