Enjoy super creamy Boursin Mashed Potatoes with garlic and herb cheese. They're fluffy and buttery like a dream. Give it a try, and you'll love this mashed potato recipe!
Boursin Cheese Mashed Potatoes
We often focus on the main meal and forget about sides. Sides are simple but go great with the main dish. We love Steakhouse Creamed Spinach, Cheesy Garlic Roasted Asparagus, Garlic Turmeric Rice, Crispy Air Fryer Green Beans with Garlic, and these tasty mashed potatoes.
Whether you cook chicken, tenders, or steak, these mashed potatoes work perfectly.
😍 Why You’ll Love This Recipe
- Extra Creamy - With a touch of butter, whole milk, half & half, and Boursin cream cheese, these potatoes become super creamy and scrumptious.
- Easy to Make - We enjoy garlic and herbs in our mash, but peeling, mincing, and chopping take time. Boursin cheese adds creaminess and flavor; one pack has the right garlic and herbs for 2 pounds of potatoes.
- Minimal Ingredients - No need to add extras for creaminess. Normally, we'd use sour cream, but this recipe is perfect as is!
What is Boursin Cheese?
Boursin Cheese is also known as Gournay Cheese. It is a creamy and flavorful French cheese known for its luxurious texture and rich taste. It is a soft, spreadable cheese that comes in various flavors, often featuring combinations of herbs, spices, and seasonings. Boursin Cheese is made with a base of fresh cow's milk and cream, resulting in its velvety consistency.
✅ Cheesy Mashed Potatoes Ingredients
- Potatoes: Choose starchy potatoes like Russet potatoes, Yukon Gold potatoes, Creme Gold, or Dutch Creams for the creamiest texture. Wash, peel, and quarter them lengthwise before cooking.
- Hot Milk: Use hot milk to ensure the potatoes absorb moisture evenly during mashing. Adjust the amount as needed.
- Unsalted Butter: Softened butter adds richness and flavor. Make sure it's at room temperature for easy blending.
- Boursin Cheese: A 5.2-ounce package of Garlic Herb Boursin cheese provides creaminess and flavor. For a twist, experiment with different Boursin flavors like Shallot & Chive, Basil & Chive, Cracked Black Pepper, or Caramelized Onion & Herbs.
- Half & Half: It is a dairy product that is a blend of equal parts whole milk and light cream. We like to use half & half as an alternative to heavy whipping cream. Warm it slightly, about 1 minute in the microwave, before adding. Adjust the quantity based on your desired consistency.
- Salt and Pepper: Season to taste with salt and pepper. Keep in mind that Boursin cheese already has seasoning, so taste before adding extra salt.
- Fresh Chopped Chives or Parsley: Optional garnishes that add color and freshness. Sprinkle them over the finished dish for an extra touch of flavor.
🔪 How to Make Boursin Cheese Mashed Potatoes
Preparation: Wash, peel, and cut the potatoes into quarters lengthwise. Rinse them well under cold water until the water runs clear.
Boil the potatoes: Use a large pot. Put in the potatoes and cover them with cold water. Add 1 teaspoon of salt. Make sure they're under water by about an inch. Bring to a boil, then lower the heat to medium-low. Let them gently cook until a fork goes through easily (about 15-20 minutes).
Mash the cooked potatoes: While they're still warm, use a potato ricer to mash them. Put them back in the pot. If you like them chunkier, you can also use a potato masher.
Mix it up: Add in the hot milk, butter, Boursin cheese, and warmed half & half into the mashed potatoes. Begin with ½ cup of half & half and add more for the texture you like. Stir until everything is mixed well. Add salt and pepper to taste.
Serve while they're still hot. You can add fresh herbs, melted butter, or even gravy on top for extra yumminess.
👨🍳 Pro Tips
- Rinse: Rinsing the potatoes before boiling removes excess starch that can lead to a gluey texture.
- Smooth Potatoes: To achieve smooth and creamy mashed potatoes, use a potato ricer.
- Lumpy Potatoes: If you prefer a chunkier texture, opt for a potato masher.
- Mix While Hot: This helps the butter and cheese melt into the potatoes evenly.
- Avoid Overmixing: To maintain fluffy consistency, mix the ingredients together minimally. Overmixing can lead to a gluey outcome.
What to Serve with Boursin Mashed Potatoes
- Steak: Pair the creamy richness of Boursin Cheese Mashed Potatoes with a perfectly pan seared Wagyu Ribeye Steak for a classic and satisfying meal.
- Roasted Chicken: Serve alongside our tender and flavorful Garlic Herb Roasted Chicken to make a comforting and hearty dinner.
- Seared Salmon: The creamy texture of the potatoes complements the delicate flavor of Seared Salmon.
- Roasted Vegetables: Make a well-rounded plate by serving Boursin Cheese Mashed Potatoes with a side of Air Fryer Asparagus or Cheesy Garlic Roasted Brussels Sprouts for a burst of color and freshness.
- Garlic Butter Shrimp: The indulgent taste of the mashed potatoes pairs wonderfully with succulent Garlic Butter Shrimp, offering a harmonious blend of flavors.
- Gravy: Top your mashed potatoes with rich gravy for an extra layer of flavor and comfort.
- Salad: Balance the meal with our refreshing Cucumber and Tomato Salad.
- Sautéed Spinach: Add a nutritious touch by serving the potatoes with Sautéed Spinach for a combination that's both indulgent and wholesome.
🗄️ STORAGE
Cool Down: Allow to cool down before storing. Hot food can raise the temperature inside the refrigerator, potentially affecting other items.
Refrigeration: Transfer to an airtight container. Seal it well to prevent air exposure, which can cause them to dry out. Place the container in the refrigerator. Boursin Mashed Potatoes are best when consumed within 3-4 days.
Reheating
Use the microwave, stovetop, or oven. Add a splash of milk or cream and stir to restore creaminess while reheating.
Boursin Mashed Potato Leftovers Ideas
- Potato Pancakes: Transform leftover Boursin Mashed Potatoes into crispy potato pancakes by shaping them into patties and pan-frying until golden brown.
- Shepherd's Pie Topping: Spread over a savory meat and vegetable mixture to create a delicious shepherd's pie topping.
- Potato Croquettes: Roll the mashed potatoes into small croquettes, coat them in breadcrumbs, and fry until crispy for a tasty appetizer or side.
- Potato Soup Base: Blend with broth or milk to make a creamy potato soup base, and add your favorite vegetables, herbs, and spices.
- Mashed Potato Waffles: Cook the mashed potatoes in a waffle iron to make crispy and savory waffles, perfect for brunch or as a side dish.
- Loaded Potato Skins: Fill potato skins with leftover mashed potatoes, cheese, bacon bits, and chives for a tasty and indulgent appetizer.
These ideas help you make the most of your Boursin Mashed Potato leftovers by turning them into new and delicious dishes.
❓ FAQs
Yes, you can freeze Boursin Mashed Potatoes, but it's important to note that the texture may slightly change upon thawing. Freeze them in an airtight container for up to 3 months.
Absolutely! If you're making a small batch (2lb), you can use a potato masher or ricer. But for bigger amounts, like during special occasions or holidays, use a stand mixer. Just be careful not to mix too much, or the potatoes might become sticky.
Equipment Needed
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Boursin Mashed Potatoes
Ingredients
- 2 pounds potatoes Russet, Yukon Gold, Creme Gold, Dutch Creams washed, peeled, and cut into quarters lengthwise
- 1 teaspoon salt
- ½ cup hot milk or as needed
- ¼ cup unsalted butter softened
- 5.2 ounces Boursin cheese one whole package any flavor
- ½ - 1 cup Half & Half warmed, about 1 minute in the microwave
- Salt and pepper to taste
- 1 tablespoon fresh chopped chives or parsley to garnish optional to garnish
Instructions
- PREPARATION: Start by washing, peeling, and cutting the potatoes into quarters lengthwise. Rinse the potato chunks thoroughly under cold water until the water becomes clear.
- BOILING: In a 6-quart pot, put the potatoes and cover them with cold water seasoned with 1 teaspoon of salt, ensuring they are submerged by an inch. Bring to a boil, then lower the heat to medium-low and let them gently simmer until easily pierced with a fork (approximately 15-20 minutes).
- MASHING: While the potatoes are still warm, use a potato ricer to mash them, then return them to the pot. If you prefer a chunkier texture, you can also use a potato masher.
- MIXING: Add the hot milk, butter, Boursin cheese, and warm half & half to the mashed potatoes. Start with ½ cup of half & half and adjust as needed for desired consistency. Mix until well combined. Season with salt and pepper according to your taste.
- SERVING: Serve the mashed potatoes while still hot. Garnish with fresh herbs, melted butter, or even gravy as a delicious topping.
Megan says
These mashed potatoes were next level! The Boursin added such a rich, creamy flavor. I could honestly eat these on their own!
Tatiana says
Megan, I’m so glad you loved them! Boursin really does take mashed potatoes up a notch!