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 buttery Yukon potatoes and light Russet potatoes gives you smooth and creamy mashed potatoes every time .
Boursin Mashed Potatoes are a super simple recipe and always a crowd favorite. They pair so well with any meal because, let's be honest, garlic and mashed potatoes go with everything!
There is something so comforting about these creamy mashed potatoes. This easy recipe is great to serve for Sunday dinner, busy weeknights and holidays! There really isn't a bad time to serve them.
Why You'll Love This Recipe
- Easy recipe without any difficult steps.
- Crowd pleaser! Mashed potatoes are loved by all, so this is a great go to recipe for holidays or special occasions.
- Boursin Mashed Potatoes are creamy and packed with flavor.
What Is Boursin Cheese?
Boursin Cheese is an authentic Gournay Cheese with garlic, chives and parsley mixed into it. It is a soft cheese, similar in texture to a whipped cream cheese.
It has a slightly crumbly texture but is more smooth and creamy than anything else. Boursin Cheese has a light but noticeable flavor.
Boursin does make many flavors but this particular recipe we're using the Garlic and Fine Herbs blend.
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 for optimal flavor.
- 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. Diamond Crystal Kosher Salt is my favorite salt.
- Black Pepper - I like coarse ground black pepper.
See recipe card below for full list of ingredients and measurements.
Substitutions & Variations
- For a flavor profile change, try any other of the Boursin Cheese flavors. They have a variety of yummy flavors like Rosemary & Black Garlic, Basil & Chive, Cracked Black Pepper, and Caramelized Onion & Herbs!
- Half & Half, 2%, Skim or any plant based milk can be substituted for whole milk.
- Use all Russet potatoes instead of a mix of Russet & Yukon if you don't have both on hand.
This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
How To Make Boursin Mashed Potatoes
Step 1: Melt butter in a small pot while boiling potatoes. Once potatoes are fork tender, drain well in a colander 1-2 minutes.
Step 2: Add boiled potatoes, melted butter, warm milk, room temperature Boursin cheese, salt and pepper to bowl of a stand mixer then mix until light and fluffy.
Step 3: Do not overmix mashed potatoes. This can cause a gluey texture.
Step 4: Transfer mashed potatoes to serving dish. Top with fresh thyme for garnish and drizzle a little melted butter over the top if desired. Serve hot.
Expert Cooking Tips
- Drain your potatoes really well after boiling. The extra water will ruin the consistency of your mashed potatoes.
- Always start your potatoes in cold salted water.
- 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 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.
- 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.
- Make ahead and reheat! Boursin Mashed Potatoes can be mad up to 3 days ahead of serving time. Heat in a pot on the stove over low-medium heat with a little cream while stirring frequently until hot. You can also place the Boursin mashed potatoes in a SEALED Ziploc bag or pastry bag then place them in a pot of simmering water until warm.
Store Boursin Mashed Potatoes in the fridge in an air tight container for up to 5 days. Cool mashed potatoes at room temp before covering and storing. Potatoes will become thick in the fridge and need to be reheated a certain way, specified below.
They can also be stored in a reusable pastry bag, tied tightly at both ends. This is a handy way to store them and easily reheat them.
Place cooled mashed potatoes into a freezer bag, remove all air then seal. Double bag the potatoes then freeze for up to 2 months.
If potatoes are frozen, let them defrost overnight in the fridge. Heat defrosted potatoes in a pan with a couple tablespoons of milk or cream. Heat over low-medium heat, stirring almost constantly to prevent burning. Once potatoes are warm you can add more milk to acquire desired consistency.
What To Serve Boursin Mashed Potatoes With
Boursin Mashed Potatoes are an easy side dish that go well with many things. Here are a few of my favorite things to serve them with:
- Red Wine Braised Short Ribs
- Standing Rib Roast
- Cast Iron Salmon with Creamy Schug
- Air Fryer Ribeye Steak
- Pork Steaks with Apple and Bourbon Cream
Idaho Potatoes (Russet Potatoes), Yukon Potatoes or a combination of the two. Russet potatoes give a nice light texture to mashed potatoes, almost cloudlike. If you like skins in your mashed potatoes then I would recommend adding Yukon potatoes as well. Using just Yukon potatoes can leave you with a gummy glue-like texture if you're not very precise with them. Red potatoes can leave you with a mashed potato that's too thin, not creamy and light.
This will depend on the size of the potato. I like to cut my potatoes into 2 inch chunks for a quicker cooking time. With a 2 inch chunk, you can look for a cook time of around 20-25 minutes. The best way to tell when your potatoes are ready for mashing is to stick a sharp knife into a potato chunk, if it slides in with no resistance then pulls back out equally as easy, they are ready to be drained.
Yes! This helps save time when making mashed potatoes. Peel the Russet potatoes then store them fully submerged in cold water. If you don't store them in water, the potato will oxidize and turn brown. Simply remove the potatoes from the water and add them to your pot of cold salted water to begin boiling.
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Boursin Mashed Potatoes
Boursin Mashed Potatoes
- 4 lbs russet potatoes peeled and cut into 2 inch chunks
- 1 lb Yukon potatoes cut into 2 inch chunks
- 4 teaspoon kosher salt divided into 1tbsp & 1 tsp
- ½ cup unsalted butter melted
- ½ cup milk warmed
- 20.8 oz Boursin Cheese 4 packages, room temp
- ¼ teaspoon black pepper
Making the Boursin Mashed Potatoes
- Place potatoes into a stock pot completely covering them with cold water. Add 1 tablespoon kosher salt then turn to high heat. Boil about 20 minutes or until potatoes are soft
- While the potatoes are boiling, melt the butter in a small sauce pot then add ½ cup milk over low heat. Stir and heat until warm but do not simmer or boil. Turn the heat off once warm
- Drain the potatoes well, about 1-2 minutes, then add them to the bowl of a stand mixer or a large mixing bowl along with the salt, butter, Boursin and pepper
- 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)
- Taste to check salt level then adjust if needed