Boursin Mashed Potatoes
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Boursin Mashed Potatoes– The most savory, luscious mashed potatoes you’ll ever eat. These buttery, herby, garlic mashed potatoes are SO simple and made with creamy, herby and tangy Boursin cheese.
Boursin cheese is a soft, spreadable cheese with herbs and garlic mixed in. It comes in different flavor combinations, although the classic flavor, garlic and fine herbs, is hard to beat (and probably my favorite). This cheese is meant to be with potatoes–it helps make these mashed potatoes so luscious and creamy, with the best garlic and herb flavor.
They’re perfectly salty and savory and make the ultimate comfort meal when paired with roasted turkey or a beef roast. You’ll want to have these potatoes on your Thanksgiving menu this year (and the next, and the next…)!
Why you’ll love this recipe:
- The BEST buttery, cheesy mashed potatoes that look and taste luxurious
- Only have to slice the potatoes (no dicing = less prep time)
- Maximum flavor from seasoning water with salt AND garlic
- Warm butter and milk = creamy, moist, and NOT gluey potatoes
- Boursin cheese–creamy, garlicky, herby, tangy, and SO good
- Goes perfectly with roasted turkey, chicken, or ham (and pork or beef roasts)
- Option to make ahead and keep warm in slow cooker
Notes from the test kitchen:
During my recipe testing process for these mashed potatoes, I had a helpful fail that was a good reminder to some of the lessons learned from some of my old food science courses. The first time I made these potatoes I made the mistake of adding cold butter and milk, which caused the potatoes to become too cool too quickly, almost seizing them up, and they became dry and gluey. I also mashed them a little too long, which broke down the starch molecules too far and contributed to the gummy consistency.
Ingredients
Potatoes: Russet potatoes are the best type of potato for mashed potatoes because of their unique composition (starch and moisture content) compared to other types of potatoes, like red, waxy potatoes.
Boursin cheese: Boursin cheese is very soft and spreadable, similar consistency to goat cheese. Because of the creamy, smooth texture and the super flavorful, salty, garlicky taste, it is perfect for adding to mashed potatoes.
Butter: I always use salted butter in my recipes, so make sure to season with salt to taste if using unsalted butter in this recipe. A whole stick of butter gives these mashed potatoes the best creamy, buttery, moist flavor and texture. Make sure to use softened butter as described in the recipe instructions.
Milk: I usually prefer to use heavy cream in mashed potatoes for richer flavor, but I don’t keep it on hand all the time, so that’s why I used whole milk in this recipe (plus it’s a lot easier to use up the leftover milk compared to heavy cream). It’s super important to warm the milk before adding to the potatoes (see “tips for success”)!
Garlic: I typically just use the minced garlic that comes in a little jar for convenience. Fresh or jarred garlic will work just fine for this recipe. Adding garlic to the boiling water that the potatoes cook in is one of my favorite tricks for super flavorful mashed potatoes.
Salt: Potatoes need LOTS of salt. Seasoning food at each step of the cooking process results in next-level flavorful food. That’s why you’ll season your boiling water AND the cooked potatoes with salt.
Equipment (affiliate links)
- Cutting board
- Chef knife
- Large pot
- Spider or large slotted spoon
- Colander
- Potato masher
- Small bowl (for softening butter)
- 1 cup glass measuring cup
How to Make Boursin Mashed Potatoes
- Prep the potatoes. Wash, peel, and cut the potatoes into 1/2 inch slices (I like doing this versus dicing the potatoes because it saves time and doesn’t change the end result).
- Add to boiling water. Add the potatoes, 1 tbsp of salt, and 1 tbsp of minced garlic. Cooking the potatoes in salty, garlic water seasons and flavors the potatoes much better than just by adding those ingredients to the cooked potatoes.
- Cook until tender. Let simmer for about 18-20 minutes, or until the potatoes are soft, beginning to fall apart, and fork tender. Drain the potatoes well. I like to stick a colander inside the pot (on top of the potatoes) and drain so that the potatoes stay right there in the pot.
- Mash with butter and Boursin cheese. Use a potato masher to break down the potatoes and mix in the butter, Boursin cheese, and salt. Don’t over-mash–it’s okay if there are still lumps.
- Add the milk. Mix in the warm milk with a large spoon or silicone spatula until smooth and creamy (still a few lumps are fine). If the potatoes seem dry at all, add another 2 tbsp milk and mix again.
- Serve hot. Cover until ready to serve or keep warm in a slow cooker if needed.
Notes & Tips
Tips for Success
- Cook the potatoes in boiling water with garlic and salt. This is one of my favorite mashed potato hacks! Doing this infuses the potatoes with amazing garlic flavor and seasons them perfectly from the salty water.
- Don’t skip warming the butter and milk. Adding cold ingredients to the hot potatoes can cause them to seize up and become gummy and gluey instead of smooth and creamy. Adding warm ingredients helps the potatoes absorb them and stay creamy.
- Add the butter and cheese first and mash, then add the milk. Doing this also helps to ensure you end up with ultra smooth, creamy mashed potatoes.
- Don’t over mash potatoes. The best tool to mash potatoes with is a potato masher (surprise, surprise). Mashing breaks down the starch molecules and it can easily be overdone. A handheld mixer can be convenient, but you risk over mashing the potatoes and having them become gluey. Mash them until almost completely smooth–a few lumps are fine (and I actually prefer a little texture).
Modifications for Boursin Mashed Potatoes
- For more texture, keep the potato skin on (or leave part of the skin). I love doing this because it adds a little more nutrition as well. Plus, it means less peeling.
- Make ahead (and keep warm in the crockpot) for serving later in the day. This is one of my favorite Thanksgiving meal hacks. Make the potatoes in the morning, then transfer to your slow cooker and keep warm until ready to eat. Note that you will likely need to add a little extra butter and milk to keep them creamy and perfectly moist.
- Double the recipe for a crowd: Whether it’s for Thanksgiving or for a big family meal, feel free to double the recipe for a larger batch (will feed about 12 people as a side).
- Dairy-free: Quite unbelievable, but it is possible (and delicious!). Use this dairy-free Boursin in place of the regular one (just use the whole container), and substitute the milk and butter for your favorite plant-based milk and “butter” spread.
Substitutions & Additions
- Use different flavors of Boursin cheese like Rosemary & Black Garlic, Shallot & Chive, Caramelized Onion & Herbs, or Lemon & Dill.
- Substitute heavy cream for the whole milk (for richer, creamier potatoes) or 2% milk (for a lightened up version).
- Can’t find Boursin? Swap it out for 5-6 oz of cream cheese or goat cheese.
- Add some fresh chopped chives at the end as a pretty garnish and for a little extra herby flavor.
- Try adding in some caramelized onions and/or mushrooms for deeper, savory umami flavor.
What to Serve with Boursin Mashed Potatoes
These Boursin mashed potatoes are the PERFECT side dish for the classic holiday dinner or for a random winter weeknight. Try these pairings:
- With ham or roasted turkey for Thanksgiving or Christmas
- As a side for rotisserie chicken, roasted chicken, or baked chicken breasts
- As topping for shepherd’s pie
- Served under braised short ribs or creamy crockpot chicken
- With comforting Swedish meatballs or meatloaf
- Under beef stew or pot roast
- As a side with a savory grilled steak in the summer
Storage and Reheating
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave as needed. You can also freeze these mashed potatoes and thaw to enjoy later. I recommend freezing in small or individual portion size containers.
Make ahead: These boursin mashed potatoes can be made ahead of time and stored for 3-4 days in the refrigerator in an air-tight container until ready to eat. To reheat, microwave on high (in a microwave safe dish) in two minute increments, stirring each time, until hot and warmed through.
My favorite way to reheat the potatoes for serving later is in the slow cooker on low for 3-4 hours. When reheating, make sure to add a little extra butter (and/or milk) to prevent the mashed potatoes from being too thick or dry.
Other Recipes You Might Like…
- Another savory, herby recipe made with Boursin cheese: Roasted Cherry Tomato Soup
- More crave-worthy potatoes (in dumpling form): Air Fryer Gnocchi with Vodka Sauce
- Gnocchi recipes, continued… Baked Tomato & Feta Gnocchi
Boursin Mashed Potatoes
Ingredients
- 2 ½ lb russet potatoes about 4-5 medium size
- 1 tbsp minced garlic
- 1 tbsp salt for boiling water
- 5.3 oz Boursin cheese
- ½ cup salted butter
- ¾ cup whole milk
- ½ tsp salt for potatoes
Instructions
- Fill a large pot with about 8-10 cups of water and bring to a boil on high heat.
- Wash, peel, and slice the potatoes into ½ inch thick slices.
- Once water is boiling, add garlic and 1 tbsp salt.
- Carefully add potatoes using a slotted spoon or spider and reduce heat to medium high (slow boil). Boil potatoes for 18-20 minutes, or until soft and tender when pierced with a fork.
- While potatoes are boiling, heat milk in the microwave for one minute in a small glass measuring cup. In a separate small bowl, warm butter in the microwave for 20 seconds.
- Drain the potatoes, then add back to the pot.
- Add butter, Boursin, and ½ tsp salt. Mash with a potato masher for about one minute, until potatoes are mostly smooth and creamy, will only small lumps.
- Add the milk and slowly stir with a wooden spoon or silicone spatula until fully incorporated. If potatoes seem dry at all, add another 2 tbsp warm milk.
- Transfer to a serving dish and cover until ready to serve.
Video
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