Boursin Mashed Potatoes

5 from 1 vote

Creamy Boursin Mashed Potatoes – a blend of rich flavors and velvety texture. Elevate your side dish game with this easy recipe.

Prep Time10

Cook Time15

Course: Side dishes

Cuisine: American

Keyword: boursin cheese mashed potatoes, boursin mashed potatoes

Servings:

Author: chefjar

2 pounds potatoes Russet, Yukon Gold, Creme Gold, Dutch Creams washed, peeled, and cut into quarters lengthwise
1 teaspoon salt
1/2 cup hot milk or as needed
1/4 cup unsalted butter softened
5.2 ounces Boursin cheese one whole package any flavor
1/2 - 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

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 1/2 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.

Storage: Cool down completely. Transfer to an airtight container and refrigerate. Boursin Mashed Potatoes are best when consumed within 3-4 days.