Boursin Mashed Potatoes are creamy, buttery, and soft, made with garlic-herb Boursin cheese. So amazing, you don't even need the gravy!
Boursin Mashed Potatoes
If you thought you loved mashed potatoes before, give these Boursin Mashed Potatoes a try!
They're even better than the traditional version because they incorporate creamy, garlic-herb Boursin cheese. This adds so much creamy, rich, buttery flavor and is such a quick and simple way to dress up your mashed potatoes.
They're so easy to make, they're fool-proof and make a delicious, yet decadent addition to both holiday and weeknight dinner tables.
What are Boursin Mashed Potatoes?
Boursin Mashed Potatoes are mashed potatoes taken to the next creamy, decadent, savory level by adding soft, creamy Boursin cheese.
What Kind of Cheese is Boursin Made From?
Boursin is a brand of Gournay cheese. It's a soft cheese seasoned with herbs and spices. Although it is just an herb-flavored French cream cheese that can be easily imitated, only Boursin with its buttery flavor and slightly crumbly texture can be labeled as an “All natural Gournay cheese”.
What are the Best Potatoes to Use for Boursin Mashed Potatoes?
I use Yukon gold potatoes, which is why the pictures show golden mashed potatoes instead of the more traditional creamy white color. Yukon Gold potatoes have a naturally buttery flavor and creamy, dense consistency.
Another great option is the starchy Russet potato. These will mash up smooth, light, and fluffy, but you do have to peel them.
Do You Have to Peel Yukon Gold Potatoes for Mashed Potatoes?
Nope! The best part about Yukon gold potatoes is that they thin, soft skins that don't require peeling. Of course, you definitely can peel them if you prefer.
More Potato Side Dish Recipes You'll Love
- Garlic Herb Roasted Potatoes and Green Beans - potato wedges and green beans roasted in butter with garlic and herbs.
- Slow Cooker Scalloped Potatoes - super easy, creamy, and cheesy scalloped potatoes cooked right in the slow cooker.
- Twice Baked Deviled Potatoes - baked potatoes made even better with a whipped, creamy filling
- Sweet Potato Casserole - one of my favorite holiday side dishes. Baked sweet potatoes topped with a brown sugar pecan topping
- Cheesy Ranch Potatoes - Potato cubes seasoned with ranch in a creamy cheesy sauce.
Boursin Mashed Potatoes Video
Boursin Mashed Potatoes
- 2½ pounds Yukon gold potatoes peeled and quartered
- ½ teaspoon salt
- 5 to 6 ounces garlic-and-herb Boursin cheese
- ¼ cup heavy cream
- ¼ cup butter
- Salt and pepper to taste
- Fresh herbs such as parsley or chives for garnish
- Place potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add ½ teaspoon of salt to the water.
- Turn heat to high and bring the water to a boil. Once boiling, cover, and reduce the heat to low to maintain a simmer. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
- Drain cooked potatoes from water. Transfer to a large mixing bowl.
- Add in Boursin and butter, and mash until creamy.
- Add cream and salt and pepper to taste, and continue mixing and mashing until smooth.
- Serve warm topped with more butter and fresh herbs.
- Boursin: You can substitute cream cheese or goat cheese instead with similar results.
- Cream: Don't substitute cream. It will change both the flavor and the consistency.
- Herbs: Mix in some fresh herbs such as freshly chopped parsley, thyme, rosemary, or chives, and sprinkle some on top to serve.
- Mashed Potatoes too thick? Add some milk to thin them out.
- Want perfectly smooth potatoes? Whip quickly with an electric mixer. But be careful with this. Mixing for too long will make your potatoes gluey.
- Storage: Store leftovers covered in the refrigerator for up to 3 to 5 days.
- Freezer: Cool the mashed potatoes completely, then spoon them into a freezer-safe container. Label, date, and freeze for up to 1 month. To use, thaw in the refrigerator overnight. Reheat in a large saucepan over medium heat or in a large microwave-safe bowl in the microwave, adding more cream or milk if necessary.
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Kay Anders says
Step 1 is obviously incorrect.
And, we must assume that you meant to say: Don’t substitute anything (else) for the cream, as it would change the consistency.
One of the reasons I’ve enjoyed reading and making Gracious Wife recipes is that, up to this point, they’ve been fairly well-written and clear… Oh, well!!!! 😔
We all make mistakes. The recipe instructions are drag-and-drop on my end so they're easy to re-order while writing, and it looks like I just dragged that up to the top on accident. I did mean "don't substitute cream," though. That might be a matter of wording preference. My phrasing was verb form, replace. Don't "replace" cream. Thanks for letting me know. I've fixed the instructions.
Kay Anders says
Thanks for editing.
Oooh, these mashed potatoes sound so good with the addition of the garlic-herb Boursin cheese. So easy too.
Oh my goodness this is a game changer! Boursin cheese in mashed potatoes is now going to be a standard! Thank you!
TAYLER ROSS says
These are the BEST mashed potatoes I've ever had! The flavor is incredible and they're so creamy!
Bye bye to boring mashed potatoes. I'm going to impress my family with these flavored pack boursin mashed potatoes. yum!
These are seriously so creamy. I love the flavor the Boursin added to it!