Creamy, Cheesy Boursin Mashed Potatoes are made with garlic and herb-flavored Boursin cheese, resulting in the creamiest, most delicious mashed potatoes you've ever had!
Are you a mashed potato fan? If so, you're going to love this easy recipe hack to amp up the flavor of this classic dish. Adding Boursin cheese, a soft, cream cheese that comes in a variety of different flavors, is the secret ingredient that turns your ho-hum potatoes into delicious, herby, creamy mashed potatoes. The decadent Boursin cheese adds intense flavor and a rich creaminess that can only come from this delicious herby cheese. It's my new go-to recipe for the perfect mashed potatoes! And, if you're looking to add this to a complete meal, these potatoes go great with my Lipton Onion Soup Meatloaf Recipe or my Mini Meatloaf Muffins, and my Roasted Asparagus with Lemon and Parmesan.
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Why I Love This Recipe
These creamy potatoes are high on my list for my new favorite side dish. Here's why they're so amazing.
- Easy. Mashed potatoes in general are a pretty easy side to make and amping them up with this delicious cheesy, garlic and herb flavor is a simple hack. It adds just a couple of minutes to your normal process and makes a delicious side dish easy enough for a busy weeknight dinner.
- Delicious. These Cheesy Boursin Mashed Potatoes have a luxurious texture and are bursting with fine herb flavor thanks to the addition of the garlic and herb Boursin cheese. I cannot get enough of these babies!
- Crowd pleaser. My entire family loves these delicious potatoes. They're the perfect side dish for a special occasion, Sunday dinner, or a cozy family night. And they go well with so many dishes, from this classic Lipton Onion Soup Meatloaf or Fried Chicken Sandwiches to Mediterranean Grilled Chicken, Grilled Tomahawk Steak, Smoked Pork, or Boudin Sausage!
- Perfect for the holidays! I love these potatoes as a fun twist to holiday mashed potatoes. Serve them alongside my Scalloped Pineapple Casserole Recipe and this Sweet and Spicy Jalapeno Cranberry Sauce!
- The leftovers! I love these Boursin potatoes as they are, but if you're looking for a killer way to use up leftover Boursin mashed potatoes, try using them to make these Fried Mashed Potato Balls...yum!
Ingredients
Just a few simple ingredients transform normal potatoes into the best mashed potatoes you've ever had! Here's what you'll need:
- Boursin garlic and herb cheese. The star of the show, this flavorful, creamy cheese adds richness to the mashed potatoes, giving them a delightful herbaceous flavor. Boursin cheese is sold in a "box" and is typically found in the deli section of your local grocery store.
- Potatoes. I like using Yukon Gold potatoes or Russet potatoes for the best texture and flavor. These varieties mash up smoothly and create a creamy base for the cheese.
- Milk or cream. Adding dairy helps achieve the desired creamy consistency. Use whole milk or heavy cream for extra richness. (The cheese adds quite a bit of creaminess to this Boursin recipe so I use whole milk to cut down a bit on the calories.)
- Butter. Butter adds to the creamy texture and gives these Boursin mashed potatoes a rich, buttery flavor.
- Salt and pepper. Season to taste with salt and freshly ground black pepper.
How To Make Cheesy Boursin Mashed Potatoes
This is a simple recipe that requires just a few steps. Here's what you'll do.
- Boil the potatoes. Place diced potatoes in a large saucepan filled with cold water. Add salt to the water to season the potatoes. Bring the water to a boil over high heat, then reduce to a simmer and cook for about 10 minutes, or until the potatoes are tender and can be easily pierced with a knife. Drain the potatoes, reserving about ¼ cup of the cooking water (this starchy water will add some extra moisture to the potatoes).
- Add the creamy Boursin cheese. In a large bowl, add the Boursin cheese, milk or cream, reserved potato water, butter, salt, and black pepper.
- Mash. Mash everything together using a potato masher or fork until smooth and creamy. For the creamiest mashed potatoes and an extra silky texture, use a hand mixer or stand mixer.
- Add some extra herbs. Taste and adjust seasoning if necessary. Stir in fresh herbs or chopped green onions for added flavor, if desired.
- Serve! Serve the mashed potatoes immediately, garnished with additional herbs or a pat of butter if desired.
Variations And Substitutions
This decadent mashed potato recipe is absolutely perfect as is. I could honestly eat these delicious potatoes as a main dish! But, if you must tinker, here are some potential variations and substitutions you could try.
- Use different potatoes. I think the best potatoes to use for creamy mashed potatoes are Yukon Gold, with Russet potatoes coming in as a close second. But you could try baby potatoes or red potatoes for a slightly different texture.
- Add some tang. For a tangy twist, add a dollop of sour cream to the mashed potatoes along with the Boursin cheese.
- Try different flavors of cheese. Experiment with different varieties of Boursin cheese, such as pepper or shallot and chive, to customize the flavor profile.
- Sub out milk/cream. For a lighter option, substitute some of the milk or cream with chicken stock or broth. (Although you are making cream cheese potatoes here, folks. May as well go all in!)
- Make it chunky. If you prefer a chunkier texture, simply go a bit lighter on the masher, leaving larger chunks of potatoes in the mix.
Frequently Asked Questions
It really is a personal preference, but generally, for mashed potatoes, you want them to be soft and fluffy, and using a high-starch, low-moisture potato like Russet potatoes or Yukon Golds produces the best results.
This depends on the size of your potatoes. For small potatoes, I typically boil them for about 15-20 minutes. If using baby potatoes, or potatoes that have been chopped to a smaller size, 10-12 minutes will work. You'll know your potatoes are done when they can easily be pierced with a fork or knife without resistance.
I typically plan for about ½ pound of potatoes per person when making mashed potatoes. So, if you're serving 4 people, that's about 2 pounds of potatoes.
Yes! You can prepare the mashed potatoes ahead of time and store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently on the stove or in the microwave before serving, adding a splash of milk or cream to restore creaminess if needed.
It depends. Yukon gold potatoes have soft skins and I actually don't even bother peeling them when I use them in mashed potatoes. However, if you're using a different type of potato with thicker, coarser skins, I'd probably peel them to avoid that extra texture in the mashed potatoes.
Have you heard of a potato ricer? It looks sort of like a potato press that pushes your cooked potatoes through small, fine holes, making them into a fine mesh. Using this tool prevents lumps and turns your mashed potatoes into the creamiest mashed potatoes you've ever had! And, if you're in camp "peel the potatoes before you mash", this tool can actually save you some time because by it's nature, the skins will remain in the tool while it pushes just the cooked potatoes through the holes. Genius!
However, while this is a great tool, you don't have to use it. You can easily use a regular potato masher, a hand mixer, or even a large fork, to mash your cooked potatoes.
Yes! You can easily freeze these Boursin Mashed Potatoes. In fact, it's a great way to plan ahead when you're cooking a big dinner or planning for a holiday feast. Simply allow the potatoes to cool completely, place them in a freezer-safe container, and freeze for 1-2 months. Allow to thaw completely in the fridge before reheating, then heat reheat in a slow cooker or in the oven in a casserole dish for about 30 minutes at 350 degrees F.
Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or dietary restrictions.
While Boursin cheese is recommended for its creamy texture and herby flavor, you can experiment with other similar soft cheeses for a similar result.
If you try this Creamy, Cheesy Boursin Mashed Potatoes Recipe, please let me know what you think in the comments below! And don't forget to tag me @frontrangefed on Instagram so I can see your masterpiece!
More Ways To Enjoy Potatoes!
- Cheesy Creamy Instant Pot Scalloped Potatoes
- Quick And Easy Air Fryer Sweet Potato Cubes
- Crispy And Cheesy Fried Mashed Potato Balls Recipe
- Old Fashioned Sweet Potato Casserole
- Quick And Easy Homemade Yukon Gold Potato Chips
- Louisiana Voodoo Fries (Wingstop Copycat)
Recipe
Creamy, Cheesy Boursin Mashed Potatoes Recipe
Ingredients
- 5.3 oz Boursin Cheese (garlic and herb variety)
- 3 lbs Yukon Gold potatoes diced into ½ inch cubes
- ½ cup whole milk or heavy cream
- ¼ cup butter
- ground black pepper to taste
- salt to taste
Instructions
- Place your diced potatoes in a large saucepan filled with water. Add salt.
- Turn the heat to high and bring the potatoes to a boil.
- Reduce the water to a simmer and cook for about 10-12 minutes, until potatoes are tender and a fork or a knife pierces them easily.
- Drain the potatoes, reserving about ¼ cup of the cooking water.
- In a large bowl, add the Boursin cheese, the milk or cream, the reserved potato water, and salt and black pepper to taste.
- Mash everything with a potato masher or fork until smooth. Add in some fresh herbs (fresh chives or parsley are a great option) or green onions if desired. Serve immediately.
Notes
- Plan on using ½ pound of potatoes per person.
- Make ahead up to 2 days, or freeze in an airtight, freezer-safe container for 1-2 months,.
- No need to peel the potatoes if you're using Yukon Gold potatoes!
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Bob says
Made these just today for Easter dinner and they are amazing!!! So delicious!