There’s nothing quite like a bowl of rich, buttery mashed potatoes, and when you add Boursin cheese you elevate both flavor and texture. These Boursin Mashed Potatoes are luxuriously creamy, packed with herby, garlicky goodness, and simple to prepare. Whether for a cozy weeknight dinner, a holiday spread, or a potluck, this recipe makes an impressive side dish that will likely become a favorite.
Why You’ll Love This Recipe
This Boursin Mashed Potatoes recipe stands out from classic mashed potatoes for several reasons:
- Unbelievably Creamy – Boursin cheese adds a smooth, velvety richness.
- Full of Flavor – The garlic and herb blend in Boursin provides bold seasoning without extra effort.
- Simple Ingredients – A short list of quality ingredients produces a standout side dish.
- Suitable for Many Occasions – From holiday tables to casual dinners, these mashed potatoes pair beautifully with many mains.
- Customizable – Top with bacon, caramelized onions, roasted garlic, or fresh herbs to personalize the dish.
Ingredients You’ll Need
Gather the following to make creamy, flavorful mashed potatoes:
- 2 pounds Yukon Gold or Russet potatoes – Yukon Golds give a naturally buttery texture; Russets yield a lighter, fluffier mash.
- 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese – The key ingredient for flavor and creaminess.
- ¾ cup half-and-half, warmed – Warm dairy helps achieve a smooth consistency.
- Salt and freshly ground black pepper, to taste – Essential seasoning.
- Fresh chives and parsley, chopped (optional) – Adds color and a fresh herb note for garnish.
- Melted butter (salted or unsalted) – A drizzle at the end enhances buttery character.
What is Boursin Cheese?
Boursin is a soft, spreadable French cheese made from cow’s milk and commonly flavored with garlic and herbs. The Garlic & Fine Herbs variety has a whipped consistency that melts easily into hot preparations, lending both richness and a pronounced herb-and-garlic profile. This melting characteristic makes Boursin ideal for creating ultra-creamy mashed potatoes without needing long lists of additional ingredients.
Step-By-Step Instructions
1. Prepare the Potatoes
Peel the potatoes and cut them into evenly sized 1″ chunks so they cook uniformly. Place the pieces in a large pot and cover with cold water; starting with cold water helps them cook evenly.
2. Boil the Potatoes
Bring to a boil over medium-high heat, adding a generous pinch of salt. Boil until fork-tender, roughly 15–20 minutes depending on size.
3. Drain and Dry
Drain thoroughly and return the potatoes to the pot over low heat for a minute or two to evaporate remaining moisture. Removing excess water helps keep the mashed potatoes fluffy.
4. Mash the Potatoes
Use a potato masher or ricer to mash until smooth. A ricer yields a silkier texture if you prefer that finish.
5. Add Boursin and Butter
Mix in the entire package of Boursin cheese and a little melted butter, stirring until the cheese melts and is fully incorporated. If the Boursin is at room temperature, it blends more quickly.
6. Pour in the Half-and-Half
Gradually add warmed half-and-half, stirring as you go. Adjust the amount to reach your desired creaminess.
7. Season to Taste
Taste and season with additional salt and freshly ground black pepper as needed.
8. Garnish and Serve
Transfer to a serving bowl, garnish with chopped chives and parsley, and finish with a drizzle of melted butter. Serve immediately for the best texture and flavor.
Tips for the Best Boursin Mashed Potatoes
- Choose the Right Potato – Yukon Golds for creaminess; Russets for a fluffy texture. A blend of both works well.
- Avoid Overworking – Over-mixing can make potatoes gummy. Use a masher or ricer rather than a blender or hand mixer.
- Warm the Dairy – Adding warmed half-and-half prevents cooling and helps maintain smoothness.
- Try Different Boursin Varieties – Other flavors like shallot & chive or cracked black pepper change the profile subtly and deliciously.
- Make Ahead – You can prepare these up to two days in advance and reheat gently with a splash of milk or cream.
Variations and Add-Ons
Customize these mashed potatoes with simple additions:
- Roasted Garlic – Roast a whole garlic bulb, mash the cloves, and stir into the potatoes for deep, mellow garlic flavor.
- Bacon and Cheddar – Fold in crispy bacon bits and shredded sharp cheddar for extra indulgence.
- Truffle Finish – A light drizzle of truffle oil elevates the dish for a gourmet touch.
- Loaded Style – Stir in sour cream, extra cheddar, and chives to mimic a loaded baked potato.
What to Serve with Boursin Mashed Potatoes
These mashed potatoes pair nicely with many mains and sides. Consider serving them with roast turkey, glazed ham, prime rib, grilled chicken, pork chops, meatloaf, or alongside vegetarian mains such as roasted vegetables, stuffed mushrooms, or a lentil loaf.
How to Store and Reheat Leftovers
Store and reheat leftovers with care to preserve creaminess:
- Refrigerate: Keep in an airtight container for up to 3 days.
- Stovetop Reheat: Warm over low heat, stirring in a splash of milk or half-and-half to restore texture.
- Microwave: Reheat in 30-second intervals, stirring between pulses to prevent drying.
- Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently with extra milk or cream.
Frequently Asked Questions
Can I use a different cheese? Yes. If you don’t have Boursin, cream cheese, goat cheese, or a mix of parmesan and sour cream can work as substitutes—though flavor and texture will vary.
What if I don’t have half-and-half? Substitute heavy cream, whole milk, or a combination of milk and melted butter (use about ¾ cup total liquid equivalent) to reach the right consistency.
Can I make these dairy-free? Yes. Use plant-based butter and a dairy-free herb cheese alternative, and replace dairy milk with unsweetened almond or oat milk.
📖 Recipe
Boursin Mashed Potatoes
Ingredients
- 1 tbsp salt
- 2 pounds Yukon Gold or Russet potatoes (or a combination)
- ¾ cup half-and-half
- 1 5.2-ounce package Garlic & Fine Herbs Boursin cheese
- Freshly ground black pepper, to taste
Instructions
- Scrub, peel, and dice potatoes into 1″ cubes. Place in a large pot with 1 tablespoon salt and cover with cold water so water stands about 1″ above the potatoes.
- Bring to a boil and cook 13–15 minutes, until a fork easily pierces a cube.
- Drain the potatoes and return them to the pot over low heat for a minute to evaporate excess moisture.
- Warm the half-and-half until hot but not boiling.
- Stir the warmed half-and-half and the entire round of Boursin into the potatoes and mash together with a potato masher until smooth.
- Serve garnished with fresh parsley and chives and a drizzle of melted butter.
Notes
Note: Avoid using a hand mixer to make mashed potatoes, as it can make them gummy and sticky. A masher or ricer produces the best texture.