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Boursin mashed potatoes are a creamy and flavorful thanks to the garlic and herb cheese.
Mashed potatoes are one of my favorite side dishes. I’ve tried so many variations, from truffled mashed potatoes and twice-baked mashed potatoes to Parmesan mashed potatoes, but this recipe for Boursin mashed potatoes might just be my new favorite way to make them—especially because Boursin is such a popular ingredient right now.
Although the base recipe and techniques are essentially the same as those for traditional mashed potatoes, the addition of Boursin cheese—a creamy, crumbly, spreadable cheese infused with herbs and other flavors—makes all the difference.
What’s the best way to make mashed potatoes?
Choose a starchy variety of potato, such as russets, when making mashed potatoes. Peeling is a question of personal preference (although if you don’t peel the potatoes, take extra care to scrub them). If it were up to me, I wouldn’t peel the potatoes, but the five-year-old in my household balks at the presence of peels, so peeled it is for now.
When it comes to actually mashing potatoes, you can mash them by hand with a potato masher or rice them. If you prefer a smoother texture, use a hand mixer or stand mixer, but avoid overmixing the potatoes, which can result in a gummy texture.
Ingredients for Boursin Mashed Potatoes
- Potatoes: You’ll need about 2-1/2 pounds of potatoes for this recipe (this is about four large potatoes). The best spuds for mashing are types of potatoes with a high starch content, such as russets (aka Idaho potatoes). Before boiling the potatoes, you’ll need to wash, peel and chop them into 2-inch cubes.
- Butter: Use softened, unsalted butter in the mashed potatoes.
- Milk: You can use anything between 1% to whole milk in this recipe, or if you’re feeling extra decadent, use heavy cream or half-and-half cream. To help the cheese melt into the mashed potatoes, warm the milk for about 30 seconds in the microwave before adding it to the potatoes.
- Boursin garlic & herb cheese: A 5.2-ounce package of Boursin garlic and herb spreadable cheese does all the heavy lifting when it comes to flavoring the mashed potatoes. Allow the cheese to soften for at least 30 minutes at room temperature to incorporate it into the mashed potatoes.
- Salt and pepper: Season the mashed potatoes to taste with salt and pepper.
- Fresh herbs: Finish the mashed potatoes with a generous sprinkle of chopped herbs such as fresh chives or thyme before serving.
Directions
Step 1: Boil the potatoes
Sarah Tramonte For Taste Of Home
Place the prepped potatoes in a large pot and add water to cover them. Bring the water to a boil. Reduce the heat to medium and cook the potatoes, uncovered, until they’re very tender, 15 to 20 minutes. Drain the potatoes and return them to the pot.