Boursin Mashed Potatoes

If you love creamy mashed potatoes, you have to try these Boursin Mashed Potatoes! Adding Boursin cheese is such an easy way to give regular mashed potatoes a little extra flavor without needing butter or heavy cream. I use Yukon Gold potatoes, a little garlic, olive oil, and warm milk to make them perfectly creamy and fluffy.

Key ingredients you’ll need

Full measurements are listed further down in the recipe card.

• Yukon Gold potatoes: My favorite for mashing because they’re naturally creamy and buttery. Russet potatoes work too if that’s what you have.
• Boursin cheese: Makes the mashed potatoes extra creamy and flavorful. I use one package of Boursin cheese. The Garlic & Fine Herbs variety is a great choice.
• Garlic: Fresh minced garlic adds a little extra flavor.
• Milk: Warm milk helps create a smooth, creamy consistency. You can use whole milk or your preferred milk.
• Olive oil: Adds richness without needing butter.
• Fresh parsley: Adds a little freshness and color.

How to make Boursin mashed potatoes

Boil the potatoes: Place the peeled and chopped potatoes in a large pot and cover with water by about 1 inch. Add the salt and bring to a boil. Cook for 18 to 20 minutes, or until the potatoes are fork-tender.

Drain and add the cheese: Drain the potatoes well and return them to the pot. While they’re still hot, add the Boursin cheese, minced garlic, parsley, and olive oil.

Mash: Use a potato masher to mash the potatoes until the cheese is combined and the potatoes are mostly smooth.

Add the milk: Gradually pour in the warm milk, mashing gently until the potatoes reach your desired consistency. Season with additional salt and pepper to taste, and serve warm.

Tips for the best Boursin mashed potatoes

• Use Yukon Gold potatoes: They’re naturally creamy and make delicious mashed potatoes without needing lots of butter or cream.
• Cut the potatoes evenly: Try to keep the chunks about the same size so they cook at the same rate.
• Drain them well: Excess water can make mashed potatoes runny. I like to return the drained potatoes to the warm pot for a minute to help any remaining moisture evaporate.
• Soften the Boursin cheese: Let it sit at room temperature for a little while before adding it to the hot potatoes so it mixes in easily.
• Warm the milk first: Cold milk can cool down the potatoes and make them harder to mix smoothly.
• Don’t overmix: A potato masher or ricer works best. Avoid using a blender or food processor, which can make mashed potatoes gummy.
• Adjust the consistency: If your mashed potatoes seem too thick, stir in a little more warm milk until they’re just right.

Common questions

How to store and reheat leftovers

• Refrigerator: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheating: Warm them gently in a saucepan over low heat, stirring occasionally and adding a splash of milk as needed. You can also reheat individual servings in the microwave until heated through.
• Freezing: You can freeze mashed potatoes in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat with a little milk to help restore their creamy texture.

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