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An orange bowl of creamy boursin mashed potatoes topped with two butter pats and chopped chives plus a white bowl of chives, a brown cloth, and wooden salt and pepper shakers off to the side.

The Creamiest Boursin Mashed Potatoes

Meet the mashed potatoes that steal the show every single time thanks to one small but mighty secret ingredient: Boursin cheese. They’re creamy, dreamy, and the ultimate sidekick for everything from roast turkey to family favorite meatloaf.
5 from 9 votes
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8
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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.

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