Herby cheese is my secret ingredient in these Boursin Mashed Potatoes. No one will guess, but they'll all be obsessed with this special 6-ingredient recipe. It's a comforting homemade side dish.
Of all my side dishes recipes mashed potatoes are some of the most popular. And this Boursin cheese mashed potato recipe is no exception!
My classic fluffy mashed potatoes are the base for this versatile side, and use basic ingredients like russet potatoes, and milk. Let's dive into this herby, creamy potato recipe.
Try my other mashed potato recipes like Garlic Herb Mashed Potatoes, and the light and creamy Greek Yogurt Mashed Potatoes.
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Why You'll Love This Recipe
Boursin cheese mashed potatoes are like the rock stars of the mashed potato world. Using store-bought Boursin cheese takes the humble spud to side dish heaven. Serve these potatoes alongside Baked Chicken Cutlets for a delicious family dinner. Here's why incorporating Boursin cheese into mashed potatoes is a hit.
- Rich Flavor: Boursin cheese is a unique blend of garlic and fresh herbs that quickly add layers of flavor to a simple mashed potato recipe.
- Creaminess: You can use less butter in these mashed potatoes because you are adding a flavorful cheese. The creamy consistency of Boursin cheese blends into the mashed potatoes really well.
- Convenience: Instead of buying and chopping several fresh herbs, you can simplify the process of flavoring your potatoes by adding flavored cheese. It simplifies the cooking process, and makes an impressive side dish.
- Versatility: I can't say enough about how well these mashed potatoes go with a variety of main dishes. Serve them alongside a juicy steak, roast chicken, as part of a vegetarian dinner, or even on top of a shepherd's pie. They are great to take to a potluck Thanksgiving dinner too.
Ingredients:
This easy-to-make side dish uses simple ingredients plus store-bought Boursin cheese.
- Russet Potatoes: they are a dryer, starchy potato that creates a creamy yet light texture when mashed. Perfect to add butter or cheese to.
- Kosher Salt: the course texture and mild flavor of kosher salt is perfect for seasoning the potatoes as they cook as well as finishing the dish.
- Whole Milk: just a little bit adds richness and creaminess to the mashed potatoes. Heating the milk before adding it prevents a temperature drop in the potatoes.
- Butter: I use unsalted butter so I can control the salt in the recipe. It adds a velvety richness to mashed potatoes.
- Boursin Cheese: the Gourney style Garlic & Fine Herbs flavor adds an immediate flavor boost to simple mashed potatoes. They taste complex and perfectly seasoned.
- Fresh Herbs: these are optional and used as garnish if desired for a lovely side dish.
How To Make Boursin Mashed Potatoes
Follow the recipe below for specific instructions. Take a look at the process here:
- Place peeled and cut russet potatoes in a large pot and cover them with cold water by 2 inches. Add a teaspoon or so of kosher salt to the water.
- Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Allow the potatoes to simmer until they are fork-tender but not falling apart, approximately 30 minutes.
- While the potatoes are cooking, heat the whole milk and unsalted butter together, either on the stove or in the microwave, just until the butter is melted and the milk is warm.
- Once the potatoes are cooked, drain them thoroughly and transfer them to a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.
- Mash the potatoes using a potato masher, then beat them on medium speed using a hand mixer or stand mixer until they are finely crumbled.
- Gradually add the heated milk and butter mixture, 2 teaspoons of salt, and the entire package of Boursin cheese to the mashed potatoes.
- Continue to beat the mixture until it is very smooth and well combined. If needed, add more milk to achieve a light, creamy texture.
- Once the mashed potatoes are smooth and creamy, serve them hot, garnished with fresh herbs such as parsley, thyme, or chives, if desired. Enjoy your delicious Boursin mashed potatoes!
Pro Tips And Variations
I've got some expert tips for making these mashed potatoes.
- Warm ingredients: Heat the milk and butter before adding them to the potatoes. This helps maintain the temperature of the potatoes and ensures a smoother consistency.
- Room temperature Boursin: Allow the Boursin cheese to come to room temperature before adding it to the mashed potatoes. This makes it easier to blend in evenly and doesn't cool the dish down.
- Don't overmix: Be careful not to overmix the potatoes once you've added the Boursin cheese. Overmixing can result in gummy potatoes. Mix just until everything is combined and smooth.
- Adjust consistency: If the mashed potatoes are too thick, add more warmed milk a little at a time until you reach your desired consistency. Be cautious not to add too much liquid, as this can make the potatoes runny.
Here are some great variations if you want to make this recipe your own.
- Add bacon: You can crisp and chop bacon and stir it in or add it to the top of the potatoes.
- Add extra garlic: Roasted, smashed garlic would be a delicious caramelized addition to this recipe.
- Add spices: You could add a dash of cayenne pepper, or smoked paprika for a hint of flavor.
- Use a different Boursin: There are other flavors of Boursin cheese and you can simply swap in a different variety.
- Use different potatoes: While russet potatoes work well, Yukon Gold potatoes have a naturally creamy texture and buttery flavor that pairs beautifully with Boursin cheese.
What To Serve With Boursin Whipped Potatoes
- Beef Tenderloin
- Beef Brisket
- Sheetpan Chicken and Cauliflower
- Chicken and Asparagus Rollups
- Rosemary Chicken
Storage And Freezing
By following simple steps for storing and freezing mashed potatoes, your side dish will be great for more meals!
Storing Mashed Potatoes:
- Refrigerate: Allow the mashed potatoes to cool completely before transferring them to an airtight container. Store them in the refrigerator for 3 to 5 days.
- Reheating: To reheat refrigerated mashed potatoes, gently warm them in a pot over low heat, stirring occasionally. You may need to add a splash of milk or cream to restore creaminess. You can also heat them in the microwave in 1 to 2 minute bursts.
Freezing Mashed Potatoes:
- Freezing tip: Allow the mashed potatoes to cool completely before freezing. This helps prevent ice crystals from forming and ensures better texture upon reheating. The potatoes can be frozen for 2 to 3 months.
- Portioning tip: Divide the mashed potatoes into individual portions or use an ice cube tray for smaller servings. This makes it easier to thaw only the amount you need.
- Packaging options: Transfer the mashed potatoes into airtight containers or freezer bags, squeezing out as much air as possible to prevent freezer burn.
- Thawing tip: To thaw frozen mashed potatoes, transfer them to the refrigerator and allow them to thaw overnight. You can also thaw them in the microwave using the defrost setting, stirring occasionally to ensure even heating.
FAQs
Boursin cheese has a milky, sweet, and savory flavor, with a slight tang like cream cheese. The garlic and fine herb flavor in this recipe has flavors of garlic, parsley, chives and salt.
While it won't be the exact same flavor as Boursin cheese you can substitute an herbed cream cheese, or herb butter. You can also use goat cheese and your own seasonings for a fun flavor.
Yes. Put peeled potatoes and water to cover them by an inch in the slow cooker. Add salt, then cook 6 to 8 hours on low, or 3 to 4 hours on high until they are tender. Proceed with the recipe as written.
More Easy Side Dishes To Try
- Browned Butter Green Beans
- Roasted Broccoli With Sumac
- Brussel Sprouts With Pistachios
- Potato And Carrot Gratin
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📖 Recipe
Boursin Mashed Potatoes
Ingredients
- 4 pounds russet potatoes (peeled and cut into 2-inch pieces)
- 1½ teaspoons kosher salt (plus more for boiling potatoes)
- 1 cup to 1¼ cups whole milk (heated)
- 3 tablespoons unsalted butter
- 5.2 ounces (1 package) Boursin cheese
- Fresh herbs for garnish ((parsley, thyme, or chives if desired))
Instructions
- Place potatoes in a large pot, cover with cold water by 2 inches and add a teaspoon or so of kosher salt. Bring to a boil, then reduce to a simmer. Simmer until fork-tender but not falling apart, about 30 minutes; drain.
- Just before the potatoes are done, heat milk (on the stove or in the microwave) with the butter, just until the butter is melted and milk is warm.
- Transfer potatoes to a large mixing bowl or mixer with the whisk attachment. Mash, then beat (with a hand mixer, or stand mixer) on medium speed until finely crumbled.
- Add 1 cup milk, butter, 2 teaspoons salt, and Boursin cheese. Beat until very smooth. Add up to ¼ cup milk if needed to create a light, creamy texture. Serve hot, garnished with fresh herbs if desired.
Nutrition
Side Dish Recipes
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Also written by Laura Arnold
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