Print

Velvety Boursin Mashed Potatoes

A generous serving of creamy, fluffy Boursin mashed potatoes piled high on a small white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make ultra-creamy, flavorful mashed potatoes by incorporating Boursin cheese. This recipe offers a gourmet side dish perfect for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup heavy cream
  • 4 tablespoons salted butter
  • 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese, softened
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water.
  2. Bring the water to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Return the drained potatoes to the hot, empty pot.
  4. Heat the heavy cream and butter in a small saucepan over medium heat until the butter is melted and the cream is warm. Do not boil.
  5. Using a potato masher or a hand mixer on low speed, mash the potatoes until mostly smooth.
  6. Add the softened Boursin cheese, warm cream mixture, salt, and pepper to the potatoes.
  7. Continue to mix or whip until the potatoes are velvety smooth and the cheese is fully incorporated. Avoid overmixing.
  8. Taste and adjust salt and pepper as needed before serving immediately.

Notes

  • For the creamiest texture, use Yukon Gold potatoes as they have less starch than Russets.
  • You can prepare the potatoes up to the draining step ahead of time; reheat them gently before adding the cheese and cream.
  • If you prefer a steakhouse style mashed potato flavor, add 1 teaspoon of roasted garlic base when adding the cream.

Nutrition

Find it online: https://littlekitchendiary.com/boursin-mashed-potatoes-recipe/