30 Min Creamy Boursin Mashed Potatoes
The herbed cheese in these Creamy Boursin Mashed Potatoes takes them up a notch infusing flavor and extra creamy texture into your favorite starchy side dish.
Ingredients
- 1 pound potatoes Russet or Yukon Gold. 1 lb usually = 2 large potatoes
- 2 tablespoons unsalted butter non-dairy works, too!
- 5.2 ounces Boursin of choice (I used garlic and fine herbs) 5.2 oz usually = 1 puck/box
- up to 1/2 cup milk or cream dairy or unsweetened non-dairy
- 1 teaspoon garlic salt
- 1 handful fresh basil, chopped for garnish optional
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 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 1/4 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 milk or cream, 1 teaspoon garlic salt, 5.2 ounces Boursin of choice (I used garlic and fine herbs)
- Serve hot. Option to garnish with extra melted butter and chopped basil. Enjoy!
Notes
- If you're a chunkier mashed potato with skins kind of person, leave some skin behind in step 1.
- Want more spuds? Check out this list of best potato recipes!
- 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.