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Ultra-Creamy Boursin Mashed Potatoes

A close-up of creamy boursin mashed potatoes generously topped with freshly chopped green chives in a white bowl.
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Welcome to My Kitchen! These Boursin mashed potatoes use Garlic & Fine Herbs Boursin cheese to create an incredibly rich, velvety, and flavorful side dish perfect for holiday dinners or steakhouse-style meals.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 stick (8 tablespoons) unsalted butter, cut into pieces
  • 1/2 cup heavy whipping cream, warmed
  • 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
  • 1 tablespoon fresh chives, chopped (for garnish)

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over high heat.
  2. Reduce the heat to medium and cook the potatoes until they are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Let them sit for 2 to 3 minutes to allow excess steam to escape. This step helps prevent watery mashed potatoes.
  4. Return the drained potatoes to the hot, empty pot. Add the butter pieces and mash them thoroughly using a potato masher until the butter is incorporated.
  5. Pour in the warm heavy whipping cream while continuing to mash until the mixture is mostly smooth.
  6. Remove the pot from the heat. Add the softened Boursin cheese, salt, and pepper. Gently fold the cheese into the potatoes using a wooden spoon or spatula until the cheese is fully melted and the potatoes are velvety smooth. Do not overmix.
  7. Taste and adjust salt and pepper as needed.
  8. Transfer the creamy Boursin mashed potatoes to a serving bowl and garnish with fresh chopped chives before serving immediately.

Notes

  • For an extra rich, steakhouse style potato experience, substitute half of the heavy cream with half-and-half or whole milk.
  • You can prepare the potatoes through step 4 (draining and mashing with butter) ahead of time. Store them covered in the refrigerator. Reheat gently on the stovetop with the cream before adding the Boursin cheese.
  • Yukon Gold potatoes provide the best naturally creamy texture for this recipe compared to Russets.

Nutrition

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