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The decadent Boursin Mashed Potatoes are so creamy and perfectly seasoned. Balance your mashed potatoes with butter, heavy cream, and Boursin cheese, a mildly flavorful cheese.
These mashed potatoes are the best way to finish off any meal! They 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 just want to describe how silky smooth and delicious these Boursin Mashed Potatoes are. What is Boursin Cheese? Created by François Boursin, a cheese maker from Normandy, Boursin cheese is a flavored cheese, and the creamy texture comes from cow’s milk. It comes in many flavors and this wonderful cheese can enhance many delicious dishes. For example, you’ll love my Boursin Chicken recipe! I used Boursin garlic & fine herb Gournay cheese in these potatoes and it deserves a chef’s kiss! You’ll be bursting with added garlic and herbs in every bite!
Mashed potatoes are my go-to side dish for my family! They are easy to make and everyone loves them. I have more mashed potato recipes for you to try! These crockpot potatoes are great because you can make them ahead of time. You will also love these garlic potatoes and my dad’s famous potatoes are a must!
Ingredients you need
This recipe uses basic mashed potato ingredients along with boursin cheese! Find Boursin cheese near other soft cheeses in the grocery store. You will love the flavor and creaminess it adds. See the recipe card at the end of the post for exact measurements.
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 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: Place the potatoes in a large pot and fill the pot with enough water to cover the potatoes. Boil for 10-15 minutes or until tender.
- draining: Drain the potatoes and return them to the pot.
- Add butter, cream, Boursin cheese and seasonings: Add butter, heavy cream, Boursin cheese, garlic powder, salt and pepper.
- Mashed potatoes and ingredients together: Combine with a potato masher or electric hand mixer and mash until creamy. Mash them to your desired consistency. Leave them chunky or soften them. However, be careful not to over mix the potatoes!
- Taste and adjust: Finally, adjust the taste and seasoning if necessary.
- Enjoy it 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 the perfect Boursin Mashed Potatoes! I know you love them as much as my family does. Boursin cheese takes the flavor and texture to the next level!
- Yukon Gold Potatoes: Yukon gold potatoes are my favorite potatoes 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.
- Peel potatoes: Peeling potatoes is preferable to mashed potatoes. 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 is packed with so many nutrients! I also love the added texture. The skin meshes easily and you hardly notice it. This is great because it cuts down on prep time even more!
- Additional mix-ins: Want to spice things up a bit? Add some green onions or green chillies. Another delicious mix-in would be chopped crispy bacon!
- Double the recipe: These Boursin Mashed Potatoes are an undeniable favorite in our house! I promise you’ll want to double the recipe so you’ll have leftovers.
Storing leftovers
These leftover Boursin Mashed Potatoes are hands down the best! Boursin cheese keeps the potatoes nice and creamy. I’m a potato lover, and one of my favorite things to do is find leftover mashed potatoes in the fridge!
- In the refrigerator: Store leftover potatoes in a Airtight container Up to 5 days.
- To reheat: When you’re ready to eat the leftovers, pop them out and heat them up in the microwave! Cook them on high for about 1 minute or until heated through.
More delicious potato recipes
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- Wash and quarter the potatoes. Feel free to leave the skins on if you prefer.
- Place the potatoes in a large pot and 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 butter, heavy cream, Boursin cheese, garlic powder, salt and pepper.
- Combine with a potato masher or electric hand mixer and mash until creamy. Mash them to your desired consistency. Leave them chunky or soften them. Be careful not to over mix the potatoes!
- Taste and adjust the seasoning if needed.
- Garnish with extra butter and chopped parsley and serve warm!
Calories: 492kilocaloriesCarbohydrates: 50gProtein: 7gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 84mgSodium: 497mgPotassium: 1225mgFiber: 6gSugar: 3gVitamin A: 1010IUVitamin C: 56mgCalcium: 55mgIron: 2mg
Nutritional information is calculated automatically, so it can only be used as an approximation.
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