Boursin Mashed Potatoes

These boursin mashed potatoes are the most perfectly creamy mashed potatoes. They are made with garlic and herb boursin cheese, which makes each bite perfectly flavorful and seasoned. Make these for dinner or your next holiday.

Creamy Mashed Potatoes with Boursin Cheese

These creamy mashed potatoes get the most amazing flavor from the addition of boursin cheese. Boursin cheese is a French style cream cheese seasoned with garlic and herbs. It is this super delicious and indulgent cream cheese. In addition to the boursin cheese, I use 1/2 of a stick of salted butter, and some heavy cream. You can substitute half and half or milk for the cream. If you love boursin as much as I do, try out these other recipes of mine that use bousin: Tomato Basil Boursin Pasta, Baked Boursin Zucchini Pasta, and Boursin Pasta with Pumpkin and Brown Butter.

If you have ever added sour cream to mashed potatoes, you know the deliciousness a little cream adds to mashed potatoes. This is a great dish to add to a weeknight meal, and honestly great enough to bring for a holiday.

Best Potatoes for Mashed Potatoes

When it comes to mashed potatoes I love to use yukon gold potatoes. The peels are a golden color and thin so you really do not need to peel them. If peeling potatoes is a must for you, I would peel around the potatoes and keep the skin on the ends just to make peeling the potatoes a little easier. A little peel in the mashed potatoes gives a warm rustic look. Also, the peel has so many good vitamins.

Once you peel the potatoes, cut them into 1 inch cubes and then add them to a pot to boil. I make sure the water comes up just over the potatoes and then boil them for 20 minutes. I love the golden color of the yukon gold potatoes and it mixes so well with the creamy colors of the cheese and butter.

Once the potatoes are soft enough to be pressed with the back of a fork or spoon, they are ready to be drained. Then, I add them back to the pot (turn off the heat) with my boursin cheese, butter, cream, chives, and a little sea salt to taste. I also like to add a little black pepper if I know my guests won’t mind that. You can mashed it by using a potato masher, or you can add it to a bowl and use an electric mixer. Be careful not to over mix, as mashed potatoes can become gummy. Only mix until combined.

Recipe Tips/Substitutions

• Servings: This recipe makes about 7 cups of mashed potatoes, which is about 7-8 servings.
• Make Ahead: I have made this recipe early in the day and then left it on my stove top for up to 6 hours. I reheated it slightly just before servings. Feel free to add a little more milk if you feel the potatoes have stiffened, but you should not need to add anything. If you want to prep this the day before, I would peel and cube up the potatoes and then add them to a bowl of water and stick in the refrigerator. Then, the next day boil them and add the other ingredients.
• Storage: Once made, these boursin mashed potatoes can stay in the refrigerator for up to 4 days.
• Milk/Half and Half/Cream: I used heavy cream in my mashed potatoes, but feel free to use any milk.
• Boursin: Since this recipe revolves around boursin, I do not recommend substituting the boursin. However, there are a few different boursin recipes to choose from. And they would all taste delicious in this recipe.
• Chives: You can use scallions or green onions.
• Salted Butter: You can use unsalted, but make sure to add salt later on by tasting the potatoes.

How to Make Boursin Mashed Potatoes

INGREDIENTS  

• 3 lbs Yukon Gold Potatoes washed, partially peeled, and cut into 1″ pieces
• 10.5 oz Boursin Cheese 2 boxes
• 1/2 cup Salted Butter
• 3/4 cup Heavy Cream or half and half
• 2 tbsp Chives diced
• Sea Salt to taste (I ended up adding 1/4 tsp and then an additional 1/8 of a tsp of sea salt)

INSTRUCTIONS 

• Peel the potatoes fully or partially. I like to hold the potato with fingers at both end, and then peel around the sides of the potatoes. Not having to peel the ends makes the process a little quicker and also create a rustic look.
• Add the diced potatoes to a pot full of cold water. Make sure the water cover the potatoes slightly. I also add 1 tablespoon of sea salt to the water while it boils.
• Boil them for 20 minutes until they are soft enough to crush them with the back of a fork or a spoon.
• Once the potatoes are soft enough to be pressed with the back of a fork or spoon, they are ready to be drained.
• Add the potatoes back to the pot, making sure that the heat source is turn off.
• Add boursin cheese, butter, cream, half of the chives, and a little sea salt to taste. I also like to add a little black pepper if I know my guests won’t mind that.
• Mash the potatoes with a potato masher, or you can add it to a bowl and use an electric mixer. Be careful not to over mix, as mashed potatoes can become gummy. Only mix until combined.
• Taste the potatoes and see if it can use a little salt. I would add a pinch at a time and give it a fast stir, being careful not to stir too much. Add to a serving dish and top with remaining chives.