Creamy Boursin Mashed Potatoes Recipe

Introduction

Creamy Boursin Mashed Potatoes are a rich and flavorful twist on a classic side dish. Combining the smooth texture of Yukon Gold potatoes with herb-infused Boursin cheese creates an irresistibly comforting experience perfect for any meal.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 5.2 oz Garlic & Fine Herbs Boursin cheese (or any Boursin flavor)
• 4 tbsp unsalted butter, softened
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream (optional, recommended)
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 2 tbsp chives or parsley, chopped (for garnish)

Instructions

1. Step 1: Peel and cut Yukon Gold potatoes into even 2-inch chunks.
2. Step 2: Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt.
3. Step 3: Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender.
4. Step 4: Drain potatoes in a colander and let them steam dry for 2-3 minutes.
5. Step 5: Return potatoes to the pot or a mixing bowl. Mash using a masher or ricer until smooth, leaving a few lumps if you prefer a rustic texture.
6. Step 6: Stir in softened butter until melted and combined.
7. Step 7: Add Boursin cheese and warm milk. Mix gently until incorporated.
8. Step 8: If using, fold in sour cream for extra creaminess. Season with black pepper and additional salt to taste.
9. Step 9: Taste and adjust seasoning. Add more milk for smoother potatoes or more Boursin for stronger flavor.
10. Step 10: Transfer mashed potatoes to a serving bowl. Garnish with chopped chives or parsley and a pat of butter if desired.

Tips & Variations

• For a dairy-free version, substitute butter with olive oil and milk with vegetable broth or plant-based milk.
• Use a potato ricer for the smoothest mashed potatoes without lumps.
• Add roasted garlic or caramelized onions for extra depth of flavor.
• Try different Boursin flavors like shallot & chive or pepper for variation.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring frequently and adding a splash of milk if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mashed potatoes ahead of time?

Yes, you can make them a day in advance and store them in the refrigerator. Reheat gently before serving, adding milk or butter to refresh the texture.

What type of potatoes work best for this recipe?

Yukon Gold potatoes are ideal because they have a creamy texture and natural buttery flavor, but Russet potatoes can also be used if preferred.

Creamy Boursin Mashed Potatoes Recipe

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★★★★★

5 from 126 reviews

Creamy Boursin Mashed Potatoes are a rich and flavorful twist on classic mashed potatoes. Made with Yukon Gold potatoes, creamy Boursin cheese infused with garlic and fine herbs, butter, and milk, this recipe offers a luscious texture and a burst of savory herbs. Perfect as a comforting side dish for any dinner occasion.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: French-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks

Dairy & Cheese

• 5.2 oz Garlic & Fine Herbs Boursin cheese (or any Boursin flavor)
• 4 tbsp unsalted butter, softened
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream (optional, recommended)

Seasoning

• 1 1/2 tsp salt, plus more to taste
• 1 tsp salt (for boiling water)
• 1/2 tsp black pepper, freshly ground

Garnish

• 2 tbsp chives or parsley, chopped

Instructions

1. Prepare potatoes: Peel and cut Yukon Gold potatoes into even 2-inch chunks to ensure uniform cooking.
2. Boil potatoes: Place the potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil on high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.
3. Drain and steam dry: Drain the potatoes in a colander and let them steam dry for 2-3 minutes to remove excess moisture.
4. Mash potatoes: Return the potatoes to the pot or a mixing bowl and mash using a masher or ricer until smooth. You can leave a few lumps for a rustic texture if desired.
5. Add butter: Stir in the softened butter until melted and fully combined with the potatoes.
6. Incorporate Boursin and milk: Add the Boursin cheese and warm milk, mixing gently until everything is well incorporated and creamy.
7. Mix in sour cream (optional): Fold in the sour cream for extra creaminess if desired. Season with freshly ground black pepper and additional salt to taste.
8. Adjust consistency and flavor: Taste the mashed potatoes and adjust seasoning as needed. Add more warm milk if a smoother texture is preferred or more Boursin cheese for a stronger herb and garlic flavor.
9. Serve: Transfer the creamy mashed potatoes to a serving bowl. Garnish with chopped chives or parsley and a pat of butter if desired for extra flavor and visual appeal.

Notes

• Use Yukon Gold potatoes for their natural buttery flavor and creamy texture.
• Warming the milk helps keep the mashed potatoes hot and creamy.
• Sour cream is optional but adds a nice tang and extra creaminess.
• For a smoother mash, use a ricer or food mill instead of a traditional masher.
• Adjust salt and pepper to your taste, especially since Boursin cheese already contains some seasoning.
• The recipe can be made ahead and reheated gently with a splash of warm milk to restore creaminess.

Keywords: mashed potatoes, Boursin cheese, creamy potatoes, side dish, garlic herb potatoes, Yukon Gold potatoes, comfort food