Boursin Mashed Potatoes

Up your mashed potatoes game with this crowd pleasing Boursin Mashed Potatoes recipe. These Boursin cheese mashed potatoes are rich and creamy and they rival any upscale restaurant out there. 

As far as comfort food goes, these Boursin mashed potatoes check all the boxes!  They might even be your new favorite side dish to serve!  

These Boursin cheese mashed potatoes are richer and fuller than classic mashed potatoes, and they are sturdy enough to hold a pool of your favorite gravy.

What Are The Best Potatoes For Mashing?

The best potatoes for mashing are Russets and Yukon gold, but red potatoes are also good to use if you want to add a little texture and color by leaving on some (or all) of the skin.

Boursin Mashed Potatoes Recipe

• Potatoes. We used Russet potatoes, but you can use Yukon Gold, or a mix of the two.
• Cheese. We add two 5.2-ounce containers of Boursin Garlic and Herb Cheese, which makes classic mashed potatoes a little more decadent. 
• Butter. Use unsalted butter.
• Milk. We use half and half but you can use whole milk, cream or buttermilk if you like. 
• Chives. Garnish with chopped chives or parsley.

Find printable recipe with measurements below.

How To Make Boursin Mashed Potatoes

1. Prep the potatoes. Peel, rinse and cut the potatoes in quarters and place them in a large pot of cold salted water.
2. Boil potatoes. Bring to a boil, then reduce heat and simmer partially covered for about 20 to 30 minutes or until the potatoes are fork tender.
3. Drain potatoes. Drain the potatoes well and return them to the pot.
4. Mash potatoes. Using a hand mixer, mash the potatoes until they are broken apart and smooth (without any lumps). Break apart the Boursin cheese rounds into small pieces and fold them and the butter into the potatoes. While the mixer is running, slowly pour in the dairy and blend on low until the milk is incorporated into the potatoes. Don’t over-mix or you will have gummy potatoes.
5. Garnish. Sprinkle chopped chives or parsley over the top of the potatoes and dot the potatoes with 2-3 tablespoons butter.

Can I Make Them Ahead of Time?

To make these mashed potatoes ahead of time, prepare them and transfer to a greased baking dish and cover with plastic wrap then refrigerate until you’re ready to heat them in the oven. To heat the potatoes, dot the potatoes with 2-3 tablespoons of butter and bake covered with aluminum foil at 350 degrees for 20-30 minutes, then remove the foil and bake for another 5-10 minutes.

How To Reheat Leftovers

To reheat any leftovers, add 2-3 tablespoons milk and the potatoes to a sauce pan and cook slowly over low heat. Using a wooden spoon, break up the potatoes and add more liquid as needed to achieve a creamy consistency. 

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Yield: 8 servings

Boursin Mashed Potatoes

Up your mashed potato game with these crowd pleasing Boursin Mashed Potatoes. These Boursin cheese mashed potatoes are rich and creamy and they rival any upscale restaurant out there. 

Ingredients

• 4 pounds Russet potatoes
• 2 Boursin Garlic and Herb Cheese
• 6 tablespoons butter, room temperature
• 1/2 to 1 cup half and half

Instructions

1. Peel, rinse and cut the potatoes in quarter pieces and put them in a large pot of cold salted water.
2. Bring the pot to a boil, then reduce heat and simmer the potatoes partially covered for 20 to 30 minutes or until the potatoes are fork tender.
3. Drain the potatoes well and return them to the pot.
4. Using a hand mixer, mash the potatoes until they are broken apart and mostly smooth and without any lumps. Break apart the Boursin cheese into small pieces and fold them and the butter into the potatoes. While the mixer is running, slowly pour in the dairy and blend on low until the milk is incorporated into the potatoes. Don't over-mix or you will have gummy potatoes.
5. Sprinkle chopped chives or parsley over the top of the potatoes and dot the potatoes with 2-3 tablespoons butter.

Notes

How To Make Them Ahead of Time

To make these mashed potatoes ahead of time, prepare them and transfer to a greased baking dish and cover with plastic wrap, then refrigerate until you're ready to heat them in the oven. To heat the potatoes, dot the potatoes with 2-3 tablespoons of butter and bake covered with aluminum foil at 350 degrees for 20-30 minutes, then remove the foil and bake for another 5-10 minutes.

How To Reheat Leftovers

To reheat any leftovers, add 2-3 tablespoons milk and the potatoes to a sauce pan and cook slowly over low heat. Using a wooden spoon, break up the potatoes and add more liquid as needed to achieve a creamy consistency. 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 387Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 48mgSodium: 161mgCarbohydrates: 52gFiber: 5gSugar: 5gProtein: 9g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.