Boursin Mashed Potatoes are creamy, buttery, and soft, made with garlic-herb Boursin cheese. So amazing, you don't even need the gravy!
Course Side Dish
Cuisine American
Keyword Boursin Mashed Potatoes
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Calories 345kcal
Author Michelle
Ingredients
2½poundsYukon gold potatoespeeled and quartered
½teaspoonsalt
5 to 6 ouncesgarlic-and-herb Boursin cheese
¼cupheavy cream
¼cupbutter
Salt and pepper to taste
Fresh herbs such as parsley or chives for garnish
Instructions
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.
Video
Notes
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.