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Extra creamy Boursin Mashed Potatoes are the best way to complete any meal! The addition of Boursin cheese gives the potatoes a wonderful, rich flavor without the need for butter or heavy cream.
If you prefer sweet potatoes, try my Healthy Mashed Sweet Potatoes. For a low-carb option, you’ll love this Garlic Butter Mashed Cauliflower!
Boursin mashed potatoes are truly the best potatoes I’ve ever tasted! They’ve become my new go-to potato side dish, and I cannot wait to serve them with my easy turkey roast recipe, some cranberry orange sauce, and my homemade Thanksgiving stuffing this holiday season. You can enjoy this creamy potato mash all year long, too!
This recipe is so easy to make, yet it tastes like something you’d order at a gourmet restaurant. Simply, boil your potatoes, then add in the cheese, garlic, parsley, and oil, mash with warm milk and serve. So easy!
Recipe highlights
- Creamy and comforting: Even without any cream, these mashed potatoes turn out perfectly creamy and fluffy, thanks to the Boursin cheese.
- Great for special dinners: These are the best mashed potatoes for special occasions like holiday dinners or Sunday dinners, but they’re easy enough to whip up for busy weeknights. Made with simple ingredients, it is guaranteed to come out perfect every time!
Ingredients you’ll need
These are the simple ingredients needed to make this Boursin mashed potato recipe. For full measurements, scroll down to the recipe card.
- Potatoes: Yukon gold potatoes are my absolute favorite for this recipe! Once cooked, they get buttery and creamy. Feel free to use red or russet potatoes, but you’re missing out if you don’t use Yukon gold, also known as yellow potatoes.
- Kosher salt: For adding to the water to flavor the potatoes.
- Boursin cheese: This is a soft, creamy cheese with a texture somewhat similar to cream cheese. It’s available in a variety of flavors, I used the original flavor for this recipe, but the Garlic and Herbs Boursin cheese would be incredible, too!
- Garlic: An essential ingredient for mashed potatoes.
- Fresh parsley: Adds a pop of color and subtle herby flavor.
- Olive oil: Just two tablespoons will give these a rich, perfectly moist consistency.
- Milk: Whole milk with a higher fat content will add extra creaminess, but any milk will work!
How to make Boursin mashed potatoes
Step 1: Place the potatoes in a large soup pot and cover with water by an inch. Stir in 1 tablespoon of salt and bring to a boil. Cook for 18-20 minutes, or until the potatoes are very tender.
Step 2: Drain the potatoes and while still very hot, add in the cheese, garlic, parsley, and oil.
Step 3: Mash until the Boursin cheese begins to combine with the potatoes.
Step 4: Incorporate the warmed milk little by little until fluffy. Season with extra salt and pepper to your taste.
Rena’s Tips
Recipe tips
- Room temp cheese: For easier mixing, let the Boursin cheese soften to room temperature.
- Drain well: Make sure to drain the potatoes well, this will ensure the potatoes are creamy but not watery.
- For mashing: Use either a hand mixer, potato ricer, or potato masher to mash until you reach your desired consistency.
Common questions
Cook potatoes until they offer no resistance when pierced. This will take approximately 20 minutes for the size of the cubes seen in the pictures above.
It’s important to salt the water when boiling potatoes because they don’t absorb seasonings easily, so you’ll need to be generous with the salt. I use about one tablespoon of salt.
Mashed potatoes pair well with so many different mains! We love them with steaks, turkey, salmon and roasted chicken! Here are some of my favorite pairing options: Oven Roasted Maple Turkey Breast, Crispy Baked Salmon, Oven-fried Chicken Tenders, Creamy Chicken Potato Bake and Creamy Garlic Chicken Skillet.
Storage recommendations
- In the refrigerator: Store leftovers in an airtight container for up to 5 days.
- To reheat: Rewarm individual servings in the microwave on high for about 1 minute or until warmed through.
More side dish recipes
- Butternut Squash Mac and Cheese
- Wedge Salad
- Maple Roasted Butternut Squash
- Roasted butternut squash soup
- Easy Potato Au Gratin
- TikTok Viral Carrot Salad
- Baked Hasselback Potatoes
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Boursin Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold Potatoes, or Idaho, peeled and cut into chunks
- 1 tablespoon kosher salt
- 1 pack of Boursin cheese
- 1 garlic clove, minced
- 1 tablespoon minced fresh parsley
- 2 tablespoons olive oil
- 1 cup milk of choice, warmed
Instructions
- Place the 3 pounds Yukon Gold Potatoes in a large soup pot and cover with water by an inch. Stir in 1 tablespoon kosher salt and bring to a boil. Cook for 18-20 minutes, or until the potatoes are very tender.
- Drain the potatoes and while still very hot, add in the 1 pack of Boursin cheese, 1 garlic clove (minced), 1 tablespoon minced fresh parsley, and 2 tablespoons olive oil.
- Mash until the Boursin begins to combine with the potatoes, then incorporate the warmed 1 cup milk of choice little by little until fluffy.
- Season with extra salt and pepper to your taste.
Notes
- Storing in the refrigerator: Place leftovers in an airtight container for up to 5 days.
- To reheat: Rewarm individual servings in the microwave on high for about 1 minute or until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
