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Decadent Boursin mashed potatoes are incredibly creamy and perfectly seasoned. Level up your mashed potatoes with butter, heavy cream, and the addition of Boursin cheese, a soft gourmet cheese.
These mashed potatoes are the best way to complete any meal! They would go perfectly with tender air fryer chicken, my glazed meatloaf, or garlic herb prime rib for special occasions!
Boursin Cheese Mashed Potatoes
Introducing your new favorite mashed potato recipe! I wish I could describe how silky smooth and delicious these Boursin mashed potatoes are. What exactly is Boursin cheese? Created by François Boursin, a cheesemaker from Normandy, Boursin cheese is a flavored cheese, and the creamy texture comes from cow’s milk. It comes in many flavors and this incredible cheese can enhance so many delicious recipes. For example, you will love my Boursin chicken recipe! I used Boursin garlic & fine herbs Gournay cheese in these potatoes and it deserves a chef’s kiss! You will love the added garlic and herbs bursting in every bite!
Mashed potatoes are my go-to side dish to serve to my family! They’re easy to make and everyone loves them. I have more mashed potato recipes you have to try! These crockpot potatoes are great because you can make them ahead of time. You’ll also love these garlic potatoes, and my Dad’s famous potatoes are a MUST!
Ingredients You Will Need
This recipe uses basic mashed potato ingredients with the addition of Boursin cheese! Find Boursin cheese near other soft cheeses at the grocery store. You will love the flavor and creaminess it adds. Check out the recipe card at the end of the post for exact measurements.
- Yukon Gold Potatoes: Feel free to use red or russet potatoes if you prefer. See my tips below!
- Butter: Softened or room-temperature butter melts the best!
- Heavy Whipping Cream: Adds to the creamy texture of the potatoes. Half & half or whole milk works as well. The higher fat content adds to the creaminess, but any milk will work!
- Boursin Garlic & Fine Herbs Gournay Cheese: Let the cheese soften at room temperature with the butter.
- Garlic Powder: Adds delicious garlic flavor to the potatoes.
- Coarse Salt: Season to taste!
- Cracked Black Pepper: Helps to season and balance out the salt.
- Fresh Parsley: For garnish when serving, if desired.
Boursin Mashed Potatoes Recipe
These Boursin mashed potatoes are easy to whip up! Like any classic mashed potato recipe, you simply boil the potatoes and then mash in the good stuff! They come out perfectly fluffy and creamy every time!
- Prepare the Potatoes: Wash and quarter the potatoes. Feel free to leave the skins on if you prefer.
- Boil the Potatoes: Add the potatoes to a large pot then fill the pot with enough water to cover the potatoes. Boil for 10-15 minutes or until tender.
- Drain: Drain the potatoes and return them to the pot.
- Add butter, cream, Boursin cheese, and Seasonings: Add the butter, heavy cream, Boursin cheese, garlic powder, salt, and pepper.
- Mash Potatoes and Ingredients Together: Use a potato masher or electric hand mixer to mash until incorporated and creamy. Mash them to your desired consistency. Leave them chunky or make them smooth. However, be careful not to over-mix the potatoes!
- Taste and Adjust: Lastly, taste and adjust the seasonings if needed.
- Enjoy Warm: Finally, top with additional butter, if desired. Garnish with chopped parsley then serve the potatoes warm!
Tips and Variations
Here are some tips for making perfect Boursin mashed potatoes! I know you’re going to love them as much as my family does. The Boursin cheese takes the flavor and texture to the next level!
- Yukon Gold Potatoes: Yukon gold potatoes are my absolute favorite potato to mash. They are buttery and creamy and perfect! Feel free to use red or russet potatoes, but you’re missing out if you don’t use Yukon gold, also known as yellow potatoes.
- Peeling Potatoes: Peeling potatoes for mashed potatoes is a preference. You can peel half of them, all of them, or leave all the skins on. I like to leave some of the skin on because the skin packs in so many nutrients! I also love the added texture. The skin easily mashes in and you hardly even notice it. It’s great because it cuts down on prep time even more!
- Extra Mix-Ins: Want to jazz things up a bit? Add in some diced green onions or chives. Another delicious mix-in would be chopped crispy bacon!
- Double the Recipe: These Boursin mashed potatoes are undeniably a favorite at our house! I promise you will want to double the recipe so you have leftovers.
Storing Leftovers
These leftover boursin mashed potatoes are undoubtedly the best! The Boursin cheese keeps the potatoes nice and creamy. I’m such a potato-lover, finding leftover mashed potatoes in the fridge is one of my favorite things!
- In the Refrigerator: Store leftover potatoes in an airtight container for up to 5 days.
- To Reheat: When you are ready to eat your leftovers, take them out and heat them up in the microwave! Cook them on high for about 1 minute or until warmed through.
More Delicious Potato Recipes
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Boursin Mashed Potatoes
Ingredients
- 2 ½ pounds Yukon Gold potatoes, or red potatoes
- ½ cup butter, softened
- ⅓ cup heavy whipping cream
- 1 5.2 oz package Boursin Garlic & Fine Herbs Gournay Cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon coarse salt, or to taste
- ¼ teaspoon cracked black pepper
- fresh parsley, chopped
Instructions
- Wash and quarter the potatoes. Feel free to leave the skins on if you prefer.
- Add the potatoes to a large pot then fill the pot with enough water to cover the potatoes. Boil for 10-15 minutes or until tender.
- Drain the potatoes and return them to the pot.
- Add the butter, heavy cream, Boursin cheese, garlic powder, salt, and pepper.
- Use a potato masher or electric hand mixer to mash until incorporated and creamy. Mash them to your desired consistency. Leave them chunky or make them smooth. Be careful not to over-mix the potatoes!
- Taste and adjust the seasonings if needed.
- Garnish with additional butter and chopped parsley and serve warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
