Let's be real--plain mashed potatoes are fine, but Boursin mashed potatoes? That's where the magic happens. I've never met a potato I didn't like, and as a self-proclaimed potato aficionado, I wanted to create the ultimate mashed potato recipe. This is it.
This recipe takes everyone's favorite holiday side and turns it into something people can't stop talking about (or grabbing seconds and thirds of.) The secret? One of my favorite shortcut ingredients: A little wheel of Boursin cheese that melts right in and does all the heavy lifting. The result? The creamiest, tastiest mashed potatoes that quite possibly may steal the show this holiday season.
And while these mashed potatoes are just as perfect for a special occasion or holiday dinner (ready to catch every drop of gravy), they're also just as welcome on a random weeknight alongside my kid friendly spooky meatloaf, smoked chuck roast, pan fried sirloin steak tips, cube steak, or roast chicken. Basically, they taste fancy, but they're as easy as it gets.
Want to know something else? If this recipe sounds right up your alley, that Boursin cheese is my secret ingredient in this one-pot lemon Boursin pasta with chicken. And don't worry. I've got some other recipes that use "secret ingredients."
My all-time not-so-secret ingredient may not come as a surprise since I wrote an entire cookbook around it: Duke's mayonnaise. It's my "secret sauce" for everything from my green tomato pie and my baked onion rings recipe to peach blackberry crisp and bananas foster banana bread.
Enough about that though--shall we get to those epic mashed Boursin potatoes? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this Boursin mashed potatoes recipe:
- Yukon Gold potatoes
- garlic cloves
- half-and-half
- salted butter
- Boursin cheese
- fresh chives (optional)
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, peel the potatoes and cut them into large chunks. Add to a large pot of salted cold water to cover along with the garlic cloves.
- Then, bring the potatoes to a boil. Cook for 6 to 10 minutes or until fork tender. Drain and return the potatoes and garlic to the saucepan.
- Meanwhile, heat the milk and butter over medium heat until very hot. Carefully pour the hot milk mixture over the potatoes in the pot.
- Finally, add the Boursin to the potatoes. Use a potato masher or handheld mixer and blend until creamy. Season with salt and pepper to taste. Sprinkle with chives before serving, if desired.
Hint: Keep a watchful eye on the milk as it warms up. It can easily boil over!
Substitutions
Need to make some ingredient swaps? Here are some ideas:
- Potatoes - Yukon Golds are my preference for the ultimate creamy texture and buttery flavor, but russet potatoes and red potatoes work too.
- Boursin Cheese - I go for the garlic and fine herbs flavor of Boursin but the other variety of flavors are great too. Or, use another soft cheese like Alouette or herb-flavored cream cheese if that's what's available.
- Half-and-Half - Heavy cream will give these mashed potatoes more richness while whole milk will be a lighter version. Either are great substitutes!
- Butter - I'm a salted butter gal, but unsalted butter works fine. Just add an extra pinch of salt to the half-and-half mixture or more to taste at the end.
- Chives - Chives are not only a gorgeous garnish, they've also got a great mild oniony flavor. Substitute with green onions or parsley, or skip altogether if you prefer plain mashed potatoes.
Variations
Want to change things up? Here are some variations:
- Roasted Garlic Boursin Mashed Potatoes - Instead of boiling the garlic cloves with the potatoes, roast a whole head of garlic for a sweet caramelized flavor. Keeping the entire bulb intact, slice off a little of the end just to expose the garlic cloves from the papery skin. Place on a sheet of lightly greased aluminum foil and drizzle with olive oil. Wrap tightly and bake at 400°F for about 40 minutes or until the garlic is caramelized and tender. Squeeze the pulp from the garlic into the mashed potatoes.
- Loaded Mashed Potatoes - Want the ultimate side dish? Stir in crispy bacon, shredded Cheddar cheese, sour cream, and chives or green onions.
- Herb Lovers - Mix in extra fresh herbs like thyme, rosemary, oregano, or dill for ultra herb flavor.
- Spicy - If you like recipes with a little heat, I recommend adding a little crushed red pepper flakes or cayenne pepper to the hot half-and-half mixture.
Equipment
Here's the equipment you'll need to make this easy recipe:
- vegetable peeler
- large pot
- chef's knife
- colander
- liquid measuring cup
- handheld electric mixer or potato masher
- small saucepan
Storage
To refrigerate: Transfer any leftovers to an airtight container and refrigerate for up to 4 days.
To freeze: Spoon leftovers in a freezer-safe container and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating instructions: Place the potatoes in a saucepan over medium heat and cook, stirring occasionally until warmed through. Add a little milk or half-and-half if necessary to reach desired consistency.
Tasty Tip
Don't be tempted to over-mix the potatoes. As soon as they're smooth, stop blending. Overworking can lead to gummy, gluey potatoes.
Frequently asked questions
You can, which is why this is such a great recipe for big holiday meals. Make the potatoes up to 2 days ahead of time and store in the refrigerator. Warm gently over medium heat, adding more liquid (cream, milk, or half-and-half) to restore creaminess.
Yep! Half an (8-ounce) block of cream cheese is the perfect amount. I recommend softening the cream cheese to room temperature. If you want to add in some seasoning to mimic the flavor of Boursin, I suggest a little dried Italian seasoning and garlic powder.
No worries! That happens to the best of us. Just simmer the potatoes, uncovered, over low heat until thickened, stirring frequently.
First, make sure both the potatoes AND half-and-half mixture are very hot. That'll help blend them together for the best texture. For smoother mashed potatoes, use a hand mixer; for more rustic mashed potatoes use a potato masher.
That's such a great question. You want the water to be salty enough that it tastes like the ocean. (I'm thinking regular Atlantic Ocean here; not Dead Sea salty.)
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these perfect mashed potatoes:
🍽Get the recipe
The Creamiest Boursin Mashed Potatoes
Equipment
- vegetable peeler
- large pot
- chef's knife
- colander
- liquid measuring cup
- hand mixer or potato masher
- small saucepan
Ingredients
- 3 pounds Yukon Gold potatoes
- 3 cloves garlic
- ⅔ cup half-and-half
- ½ cup salted butter
- 1 (5.3-ounce) package Boursin cheese
- Kosher salt
- Freshly ground black pepper
- Chopped fresh chives (optional)
Instructions
- Peel the potatoes, if desired, and cut into large chunks. Add to a large saucepan of salted water to cover. Add the garlic cloves.
- Bring to a boil and cook for 6 to 10 minutes or until the potatoes can be easily pierced with the tip of a knife. Drain the potatoes and garlic return to the saucepan.
- Meanwhile, heat the milk and butter in a small saucepan over medium heat until very hot. (Be careful not to let it boil over.) Add the hot milk mixture to the potatoes.
- Add the Boursin cheese and blend with a hand mixer or mash with a potato masher until creamy. Season with salt and pepper to taste.
- Transfer the potatoes to a bowl and sprinkle with chives if desired.
Video
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Lathiya says
This is the creamiest mashed potatoes I ever had. Loved it.
Nora says
These have to be the creamiest mashed potatoes I've ever made. I love the mild, herbed, cheesy flavor.
Neil says
These are my new favorite. I usually make cheddar potatoes, but this is so much better.
Eliza says
What an easy way to jazz up mashed potatoes! These were a huge hit with my whole family!
Caroline says
Mashed potatoes are my favorite side ever. I decided to try this recipe to give it a twist: amazing!! It's soooo delicious and creamy!!
Kevin says
These Boursin mashed potatoes are next-level creamy. The herby, garlicky cheese melts right in for a rich, comforting side that’s unexpectedly fancy.
AshleyFreeman says
Thanks so much Kevin!
Vanessa says
These mashed potatoes are so creamy and delicious, I am going to make them again for our Thanksgiving dinner.
AshleyFreeman says
Yay! That makes my day--thanks so much for your note!
Jodi says
I tried these Boursin mashed potatoes and loved the creamy, rich flavor. They take classic mash to a whole new level.
AshleyFreeman says
They really do! Thanks so much for giving this recipe a try!
Karen says
What a creative and easy way to give Mashed Potatoes a flavor that lingers! This recipe was delicious and addictive. It had me going back for another bite over and over. Thanks!
AshleyFreeman says
Amazing! Thanks so much for giving this recipe a try! Glad you loved it 🙂