Creamy Boursin Mashed Potatoes Recipe
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.
- 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
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
- Prep the Potatoes: Peel and cut 2 lbs Yukon Gold potatoes into even 2-inch chunks to ensure they cook uniformly.
- 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.
- 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.
- 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.
- Add Butter: Stir in 4 tablespoons of softened unsalted butter until melted and fully combined with the potatoes.
- 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.
- 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.
- Taste and Adjust: Taste the potatoes and add more milk for a smoother texture or extra Boursin for a stronger flavor if desired.
- 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
