Boursin Mashed Potatoes
Nov 13, 2024
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Take your mashed potatoes to the next level with these Boursin mashed potatoes. Creamy, flavorful, and so delicious, this side dish brings a little something extra to the table with with the addition of rich, herbed Boursin cheese. Great for a holiday meal or any night you want a special dinner.
Boursin mashed potatoes have quickly become a favorite holiday side dish in my house. Several years ago, my husband got on a Boursin cheese kick so we often had some in the refrigerator. I decided to try adding it to some mashed potatoes on a whim one night and it was love at first bite.
The garlic and herb flavor of the Boursin really adds rich flavor without much effort. It’s one of those recipes that feels fancy but but it’s super easy to make.
These potatoes have become a holiday go-to side dish. It’s hard to go back to regular mashed potatoes after using Boursin.
Looking for more potato recipes, be sure to try these mashed red potatoes, sour cream mashed potatoes, and loaded mashed potatoes.
Why you’ll love this recipe
- Flavorful – Lots of flavor with just a few ingredients. Your guests will be wondering what you use as a secret ingredient.
- Texture – These mashed potatoes have a wonderful texture. The Boursin blends in perfectly.
- Versatile – This side pairs well with a variety of meals.
Ingredients
- Potatoes – I recommend using russet potatoes but you can substitute with Yukon gold.
- Boursin cheese – There are several different flavors to choose from. I am using the garlic and herb but any will work fine.
- Butter – Softened, unsalted butter is needed.
- Half and half – This adds a touch of rich, creamy flavor. You can substitute with heavy cream or whole milk.
- Salt and pepper – Season to taste.
How to make Boursin mashed potatoes
Scroll to the bottom for the full recipe.
- Clean and peel the potatoes. Cut them into chunks. Place them in a pot of cold water and bring to a boil. Boil for about 20 minutes or until fork tender. Make sure not to over boil.
- Drain the potatoes and transfer them into a mixing bowl. Lightly mash with the mixer whisk or potato masher.
- Add in softened butter and Boursin cheese. Whip with the mixer.
- Pour in 2-3 tablespoons of warmed 1/2 and 1/2. Mix until just combined. Add in salt and pepper. Serve warm.
Heather’s recipe tips
- Large chunks. Cut the potatoes in larger chunks so they don’t fall apart when boiling.
- Don’t over boil. Make sure not to over cook the potatoes.
- Don’t over mix. Using a mixer makes it very fast to whip up the potatoes but you can easily over mix them. Mix until they are just combined.
- Don’t forget to soften butter. Softening the butter makes it easier for it to blend in with the potatoes.
- If potatoes or too thick, add a little extra half and half.
- Warm the half and half. I like to microwave my half and half for about 10 seconds to warm it through.
- Other flavors. There are several flavors of Boursin cheese. Any of them will work well.
Storage
Store: Keep any leftover potatoes in an airtight container in the refrigerator for 3-4 days.
Freeze: You can freeze the cooled potatoes for up to 3 months in a freezer safe container.
What to serve with Boursin mashed potatoes
This is a super versatile side dish that pairs well with many things. A few of my favorite include pork tenderloin, turkey tenderloins, and chicken croquettes.
Frequently asked questions
Yes, you can make them the night before and store in the refrigerator. Reheat the potatoes on the stove or in the oven. You might need to add a little half and half.
You will boil them 15-20 minutes depending on the size of the potatoes.
No, you can hand mash and mix these potatoes if you prefer. Just make sure not to over mix.
More holiday side dishes
- Oven baked Stove Top stuffing
- Pineapple casserole
- Whipped sweet potatoes
- Tennessee onions
- Stuffing balls
Boursin Mashed Potatoes
Ingredients
- 4-5 large russet potatoes
- 1 5.2 ounce Boursin cheese
- ½ cup unsalted butter
- 2-3 tablespoons half and half
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Clean and peel the potatoes. Cut them into chunks. Place them in a pot of cold water and bring to a boil. Boil for about 20 minutes or until fork tender. Make sure not to over boil.
- Drain the potatoes and transfer them into a mixing bowl. Lightly mash.
- Add in softened butter and Boursin cheese. Whip with the mixer.
- Pour in 2-3 tablespoons of warmed 1/2 and 1/2. Mix until just combined. Add in salt and pepper. Serve warm.
Notes
- Large chunks. Cut the potatoes in larger chunks so they don’t fall apart when boiling.
- Don’t over boil. Make sure not to over cook the potatoes.
- Don’t over mix. Using a mixer makes it very fast to whip up the potatoes but you can easily over mix them. Mix until they are just combined.
- Don’t forget to soften butter. Softening the butter makes it easier for it to blend in with the potatoes.
- If potatoes or too thick, add a little extra half and half.
- Warm the half and half. I like to microwave my half and half for about 10 seconds to warm it through.
- Other flavors. There are several flavors of Boursin cheese. Any of them will work well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
