Creamy Boursin Mashed Potatoes Recipe

Introduction

Creamy Boursin Mashed Potatoes combine the buttery richness of Yukon Gold potatoes with the herby, garlicky flavor of Boursin cheese for a side dish that’s both comforting and elegant. Perfect for holidays or any cozy meal, this recipe delivers fluffy, velvety potatoes with minimal fuss.

Ingredients

• 2 lbs (900g) Yukon Gold potatoes, peeled and cut into chunks
• 5.2 oz (150g) Garlic & Fine Herbs Boursin cheese (or any Boursin flavor)
• 4 tbsp (56g) unsalted butter, softened
• 1/2 cup (120ml) whole milk, warmed
• 1/4 cup (60g) 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 to ensure fluffiness.
5. Step 5: Return potatoes to the pot or a mixing bowl. Mash using a masher or ricer until smooth, leaving a few lumps for a rustic texture if desired.
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 without overworking.
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 Yukon Gold potatoes for their creamy texture, but Russets work well too.
• Warm the milk and soften the butter before adding to avoid gummy potatoes.
• For a dairy-free version, substitute plant-based butter, unsweetened oat milk, and dairy-free Boursin.
• Mix half potatoes with steamed cauliflower for a lower-carb option.
• Try different Boursin flavors like Shallot & Chive or Black Pepper for variety.
• Fold in roasted garlic or caramelized onions for deeper flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove with a splash of milk to restore creaminess. Mashed potatoes can be frozen if portioned first; thaw overnight in the fridge and reheat slowly. Avoid freezing with fresh herbs, as they become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Creamy Boursin Mashed Potatoes ahead of time?

Absolutely! Prepare them up to 2 days in advance, refrigerate, and reheat gently with a splash of milk for the best texture.

Which Boursin flavor works best?

Garlic & Fine Herbs is the classic choice, but Shallot & Chive or Black Pepper varieties are delicious alternatives to suit your taste.

Creamy Boursin Mashed Potatoes Recipe

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★★★★★

4.5 from 109 reviews

Creamy Boursin Mashed Potatoes are a luxurious yet easy-to-make holiday side dish featuring tender Yukon Gold potatoes blended with garlic and fine herb Boursin cheese, butter, and warm milk for a rich, velvety texture. This crowd-pleasing recipe offers a perfect balance of creamy, tangy, and savory flavors, garnished with fresh herbs to brighten the dish and impress your guests at any festive occasion.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Potatoes

• 2 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks

Dairy & Cheese

• 5.2 oz Garlic & Fine Herbs Boursin cheese (or any preferred Boursin flavor)
• 4 tbsp unsalted butter, softened
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream (optional, recommended)

Seasonings & Garnish

• 1 1/2 tsp salt, plus more to taste
• 1 tsp salt (for boiling water)
• 1/2 tsp freshly ground black pepper
• 2 tbsp chives or parsley, chopped (for garnish)

Instructions

1. Prep the Potatoes: Peel and cut 2 lbs Yukon Gold potatoes into even 2-inch chunks to ensure they cook uniformly.
2. Boil: Place the potatoes in a large pot and cover with cold water. Add 1 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender but not falling apart.
3. Drain and Steam Dry: Drain the cooked potatoes in a colander and let them steam dry for 2 to 3 minutes to prevent watery mash and enhance fluffiness.
4. Mash: Return the potatoes to the pot or a mixing bowl. Use a potato masher or ricer to mash until smooth, leaving a few lumps if a rustic texture is desired.
5. Add Butter: Stir in 4 tablespoons of softened unsalted butter until melted and fully combined with the potatoes.
6. Incorporate Cheese and Milk: Add 5.2 ounces of Boursin cheese and 1/2 cup of warm whole milk. Mix gently to combine without overworking the potatoes to avoid gumminess.
7. Add Sour Cream and Season: Fold in 1/4 cup sour cream if using, then season with 1/2 teaspoon freshly ground black pepper and additional salt to taste. Mix just until incorporated.
8. Taste and Adjust: Taste the potatoes and add more milk for a smoother texture or extra Boursin for a stronger flavor if desired.
9. Garnish and Serve: Transfer the mashed potatoes to a serving bowl. Garnish with chopped chives or parsley and an optional pat of butter if you want to add extra richness and visual appeal.

Notes

• Use Yukon Gold potatoes for the best creamy texture; Russets can be used in a pinch.
• Warm your milk and soften butter before adding to prevent gums and maintain smoothness.
• Avoid over-mixing to ensure fluffy and light mashed potatoes without a gummy texture.
• This recipe is naturally gluten-free; just verify your Boursin cheese is gluten-free as well.
• Dairy-free alternatives can be made using plant-based butter, unsweetened oat milk, and dairy-free Boursin.
• Leftovers keep well in the fridge for up to 4 days; reheat gently with a splash of milk to maintain creaminess.
• You can freeze mashed potatoes, but thaw overnight and heat slowly to preserve texture.
• For a rustic mash, leave extra lumps; for super smooth, use a potato ricer.

Keywords: mashed potatoes, Boursin, holiday side dish, creamy potatoes, Thanksgiving, Christmas, comfort food, easy recipe, gluten-free, vegetarian