Boursin Mashed Potatoes! The easiest way to make flavorful, fluffy mashed potatoes! Boursin cheese adds mouthwatering flavor to this classic holiday dish.
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Mashed potatoes are a side dish that I rarely eat throughout the year, but deem absolutely necessary for holiday celebrations.
There's nothing quite like the simplicity of fluffy mashed potatoes, but the fact that they're so simple can also make them boring if they're not done correctly.
Boursin Mashed Potatoes are a foolproof way to make sure that your mashed potatoes are loaded with flavor, with a fantastic creamy and fluffy texture!
Looking for other holiday side dishes? Try my Butternut Squash Stuffing, Provençal Potato Gratin, or Sour Cream & Chive Corn Casserole!
This recipe is naturally gluten-free and can be made dairy free and vegan. (See the Variations & Substitutions section below.)
Ingredients
Believe it or not, Three ingredients is all it takes to make these delicious mashed potatoes! (Not including sea salt.) Here's what you'll need:
- Sea salt. Seasoning the water when you boil potatoes will help flavor the potatoes gently.
- Russet potatoes. Russets are a high starch potato that whip up light and fluffy, making them ideal for mashed potatoes.
- Garlic & Herb Boursin Cheese. Boursin is a brand of Gournay cheese, a soft cheese similar in texture to cream cheese. It comes in several flavor varieties, but I really like the garlic and herb for mashed potatoes.
- Milk. Milk helps to make the potatoes smooth and creamy. I used whole milk, but you can use whatever kind you prefer. If you prefer to make mashed potatoes without milk, you can omit the milk completely. The potatoes will be a bit thicker.
Directions
Boursin Mashed Potatoes are such a great hack for creamy, flavorful mashed potatoes, because Boursin cheese is already packed with herbs, garlic and cream! That means that you don't have to pick up multiple items at the store in order to get mouthwatering mash.
These mashed potatoes also come together in no time at all, making them ideal for last minute holiday gatherings or family dinners.
Here's how I make them:
Bring a large pot of water to a boil. It's always better to go with a larger pot so that the potatoes have room to move around and the boiling doesn't result in a lot of splattering. Add liberal amount of sea salt to the water; this will infuse the potatoes with flavor as they cook as opposed to having to add salt at the end.
Add the cubed Russet potatoes and cook them until they are fork tender, about 10-12 minutes.
Drain potatoes using a strainer, and add them back to the pot. I like to place the pot back on the hot burner to evaporate any extra liquid.
Add the Boursin cheese and the milk (if using -- as I mentioned above, these mashed potatoes can be made without milk if preferred). I feel that the Boursin adds enough salt and flavor to the potatoes, but taste the mixture and feel free to add salt and pepper to taste.
Using a hand mixer or a potato masher, mash until the mixture is smooth and the cheese and milk are fully incorporated. This only takes a minute or two; be careful not to overmix or over-mash as it can cause the potatoes to have a gluey, pasty texture.
Once the potatoes are smooth, they're all done! Serve them up nice and warm, with a sprinkle of fresh herbs for garnish if desired.
FAQ's
Yes! Mashed potatoes in general can be made up to 2 days in advance. Make the potatoes as instructed, then cool completely. Place in an airtight container, and refrigerate. They can be reheated in the microwave or oven; this article shares the best ways to reheat them to their fluffy texture.
Stored in an airtight container in the refrigerator, leftover mashed potatoes should stay good for 2-3 days.
Variations & Substitutions
Want to try a different twist on Boursin Mashed Potatoes? Give these suggestions a try:
- Use a different variety of Boursin! They have Caramelized Onion & Herb, Shallot & Chive, and a number of other delicious flavors.
- Try another type of potato for a different take. Yukon Gold or even Red Skin potatoes are good choices.
- Add steamed cauliflower to the mix to lighten up the mash. Make sure that the cauliflower is well-drained, then pulse in a food processor until smooth, and add it to the potato mixture to combine along with the rest of the ingredients.
- Sprinkle the mashed potatoes with a bit of crisped up bacon or pancetta before serving.
Dietary Specific Substitutions
- Vegan or Dairy-Free: Boursin actually makes a dairy-free version! Simply use this variety and use plant-based milk or no milk at all for a vegan-friendly side dish. If you can't find dairy-free Boursin, try substituting with a dairy-free herbed cream cheese such as Kite Hill.
Boursin Mashed Potatoes
Ingredients
- 1 teaspoon sea salt
- 6 russet potatoes peeled and cubed
- 1 5.2 ounce package Garlic & Herb Boursin
- ¼ cup milk warmed
Instructions
- Bring a large pot of well-salted water to a boil. Add cubed potatoes and cook until fork tender, about 10-12 minutes.
- Drain potatoes and add them back to the pot.
- Add Boursin cheese and the milk.
- Using a hand mixer or a potato masher, mash until the mixture is smooth and the cheese and milk are incorporated.
- Scoop into a serving dish. Serve hot.
Notes
- Use a different variety of Boursin such as Caramelized Onion & Herb or Shallot & Chive.
- Use Yukon Gold or even Red Skin potatoes in place of russet. (You will need about 8 cups of cubed potatoes.)
- Add steamed cauliflower to the mix to lighten up the mash. Make sure that the cauliflower is well-drained, then pulse in a food processor until smooth, and add it to the potato mixture to combine along with the rest of the ingredients.
- Finish off the mashed potatoes with a crisped up bacon or pancetta before serving.
- Vegan or Dairy-Free: Boursin actually makes a dairy-free version! Simply use this variety and use plant-based milk or no milk at all for a vegan-friendly side dish. If you can't find dairy-free Boursin, try substituting with a dairy-free herbed cream cheese such as Kite Hill.
