Looking for an easy, yet impressive recipe to make a showstopping side dish? This Boursin Mashed Potatoes recipe adds herbed cheese to fluffy mashed potatoes make them extra creamy and out-of-this-world delicious.
Plus, this gourmet dish only requires 5 ingredients and 30 minutes to whip up, making these taters my absolute favorite vegetarian side dish for entertaining. Easy, efficient, and elevated—all the things I look for as a busy mom with a preference for bold flavor!
I absolutely love Boursin and grab it every time i see it on BOGO at my grocery store! Aside from these mashed potatoes, I also love making this Boursin Portobello Mushroom Wrap. So, if you’re like me and grabbed two, bookmark that for next!
Boursin Mashed Potatoes Ingredient Highlights
You can use Russet or Yukon gold potatoes. Both are great for mashing! I stick to Russet because that’s how my mom makes them, and they just taste like home to me.
Any percentage of dairy milk or unsweetened, unflavored non-dairy milk will do.
Using unsalted butter gives you more control over the salt content of your potatoes. That being said, if you only have salted butter at home, that works, too. Just make sure you adjust the amount of garlic salt you add so your creamy mashed potatoes aren’t overly salty.
Speaking of garlic salt, I love this ingredient because it adds the extra flavor of garlic and salt simultaneously. Of course, if you aren’t a fan of garlic, just use salt. If you don’t have garlic salt at home, you can also use a combination of salt and garlic powder.
Any flavor of Boursin will do! I used the garlic and fine herbs flavor in the dish pictured, but I’ve also made this with the basil & chive and shallot & chive flavors with great success.
Boursin is just a brand of Gournay cheese! Gournay is a soft, creamy cheese, and Boursin infuses flavors into it like Garlic and Herb, Shallot and Chive, Cracked Black Pepper, Basil and Chive, and more!
You can use a different brand of herbed Gournay cheese and get similar results.
Boursin Mashed Potatoes Tips and Tricks
How to Make Boursin Mashed Potatoes
To get super creamy mashed potatoes, peel the potatoes completely using a vegetable peeler, leaving behind no skin or bruises.
If you like some potato peel chunks in your mashed potatoes, just leave a couple of strips of peel on during this process. The rest of the steps for this recipe will be the same.
Breaking the potato into smaller parts helps the potatoes cook faster!
Once peeled, chop your potato into small pieces, roughly about 2 square inches. While the chunks do not need to be perfectly uniform by any means, make sure they are closely similar in size.
This will just ensure that they cook evenly, keeping the consistency of your potatoes creamy throughout.
Bring a pot of about 10 cups of water to a boil and carefully drop your potato chunks in. Boil them until you can easily pierce the potatoes with a fork.
Investing in a potato masher has been a game-changer for my mashed potatoes! It helps to get out all the lumps and crush the potatoes down into little, whip-able pieces.
Once you’ve drained your water, add the potato chunks to a large mixing bowl and mash. If you don’t have a potato masher, you can use a muddler or a fork to mash them.
Time to add your milk, butter, garlic salt, and Boursin!
Start with just 1/4 cup milk. Use a hand mixer on high to mix and assess the consistency. Depending on the size of your potatoes and how soft they got while boiling, you may or may not need a little more.
If you feel your potatoes are too thick, add more milk, about 1 tablespoon at a time, whipping in between until you reach your desired consistency. You shouldn’t need more than a maximum of 1/2 cup.
The best way to get creamy mashed potatoes is to whip them. I find the easiest way to whip them is with a hand mixer on high.
How to Serve Rich and Creamy Mashed Potatoes with Boursin Cheese
These creamy mashed potatoes are a versatile side dish year-round, but I especially love this easy Boursin mashed potato recipe for Thanksgiving or Christmas. Such a great way to complete your plate, especially with this Apple Cranberry Sauce and Green Bean Casserole.
If you’re looking for a gravy to serve with this mash, I highly recommend this Mushroom Gravy. The combo is perfect!
How I Store and Reheat Garlic Herb Mashed Potatoes
In an airtight container, these mashed potatoes with boursin will stay fresh for up to 5 days in the refrigerator. You can also freeze them for up to a year!
To reheat, preheat your oven to 350°F and transfer the mashed potatoes into an oven-safe dish. Cover the dish with aluminum foil, and cook for about 20 minutes until heated through.
If your mashed potatoes are frozen, allow them to thaw overnight before following the reheating guidelines above.
And to create a whole new dish from your leftover mashed potatoes, check out these Twice Baked Mashed Potatoes (Great for Leftovers!).
30-Minute Creamy Boursin Mashed Potatoes
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 1 pound Russet or Yukon Gold potatoes (1 lb usually = 2 large potatoes)
- 2 tablespoons unsalted butter (non-dairy works, too!)
- 1 (5.2-oz) puck Boursin of choice (I used garlic and fine herbs)
- up to 1/2 cup half & half, milk, or cream (unsweetened, unflavored non-dairy works)
- 1 teaspoon garlic salt
- 1 handful diced basil or parsley (optional for garnish)
Instructions
- In a large pot, bring 10 cups of water to a rolling boil.
- Peel your potatoes and chop them into smaller pieces, roughly 2 square inches. Add them to the pot and boil for about 20 minutes, until you can easily pierce the potato with a fork.1 pound Russet or Yukon Gold potatoes
- Once your potatoes are ready, strain and add the potato chunks to a large mixing bowl and use a potato masher or large fork to mash the cooked potato.
- Add ¼ cup milk, butter, garlic salt, and Boursin cheese, and use a hand mixer on high to whip. Assess the consistency. If it seems too thick, add more milk, 1 tablespoon at a time until desired consistency is achieved.2 tablespoons unsalted butter, up to 1/2 cup half & half, milk, or cream, 1 teaspoon garlic salt, 1 (5.2-oz) puck Boursin of choice
- Serve hot. Option to garnish with extra melted butter and chopped basil. Enjoy!
Pro Tips
- If you’re a chunkier mashed potato with skins kind of person, leave some skin behind in step 1.
- If you have leftover mashed potatoes and want to breathe new life into them, check out this Twice Baked Mashed Potato Casserole from Leftover Mashed Potatoes.
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