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A small round bowl filled with mashed potatoes.
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5 from 3 votes

Boursin Mashed Potatoes

These Boursin Mashed Potatoes are extra creamy, fluffy, and full of flavor! Made with Yukon Gold potatoes, Boursin cheese, garlic, and warm milk, they're an easy side dish that's perfect for holidays or family dinners. No butter or heavy cream needed!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 8 servings
Author: Rena Awada

Ingredients

  • 3 pounds Yukon Gold Potatoes or Idaho, peeled and cut into chunks
  • 1 tablespoon kosher salt
  • 5.3 ounces Boursin cheese one pack
  • 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.
    Cubed potatoes boiled in a soup pot.
  • Drain the potatoes and while still very hot, add in the 5.3 ounces Boursin cheese, 1 garlic clove (minced), 1 tablespoon minced fresh parsley, and 2 tablespoons olive oil.
    A sprinkle of parsley, Boursin cheese and olive oil added to potatoes in a pot.
  • Mash until the Boursin begins to combine with the potatoes, then incorporate the warmed 1 cup milk of choice little by little until fluffy.
    Mashing potatoes with a potato masher.
  • Season with extra salt and pepper to your taste.
    A bowl with mashed potatoes.

Video

Notes

  • Serving size: Approximately ¾ cup
  • Yukon Gold potatoes work best for a creamy texture, but Russet potatoes are another great option.
  • Cut the potatoes into evenly sized chunks so they cook evenly.
  • Drain the potatoes well before mashing to prevent watery mashed potatoes.
  • Let the Boursin cheese soften slightly at room temperature for easier mixing.
  • Warm the milk before adding it to the potatoes.
  • Use a potato masher or ricer instead of a blender or food processor to prevent gummy potatoes.
  • Add a little extra warm milk if the potatoes become too thick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheat gently with a splash of milk to restore their creamy consistency.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 1013mg | Potassium: 762mg | Fiber: 4g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 1mg