Boursin Cheese Mashed Potatoes are creamy, cheesy and the ultimate comfort food side dish! It's so easy to make with only 4 ingredients, plus salt and pepper, and they're ready to eat in 30 minutes.
When it comes to side dishes, I think Mashed Potatoes are the leader in comfort food. Best thing about these..the flavors are so good you don't even need gravy!
This recipe features Boursin, which is this circular, soft cheese spread that's pretty heavy on garlic flavors. I was worried about using the whole thing, but the results were absolute perfection.
Try pairing these Mashed Potatoes with Boursin with Boneless Beef Short Ribs, Swedish Meatballs in the Slow Cooker, Panko Chicken, or Breaded Pork Cutlets.
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Why You'll Love This Recipe:
- Easy to Make. Simple prep with just peeling potatoes and chopping the parsley.
- Minimal Ingredients. Only a few ingredients needed!
- Big on Flavor. Boursin cheese makes this classic mashed potato recipe over the top delicious.
- A Holiday Favorite. These are an amazing side dish anytime of the year, but a must make on Thanksgiving and Christmas.
For more Holiday Side Dishes, check out these popular Brown Sugar Glazed Carrots, Stuffed Acorn Squash, White Cheddar Mac and Cheese, and Crack Green Beans.
Ingredients:
Russet Potatoes: Often used for mashed potatoes for their fluffy texture.
Boursin: A soft creamy cheese spread packed with herbs and garlic. I like the classic Boursin with fine herbs and garlic for these mashed potatoes.
Butter: Use salted butter for the best taste.
*Find the full recipe with ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Yukon gold potatoes can be swapped out for the russets, but you'll need about 10-12 depending on size (usually they are about ½ the size of a russet).
- The heavy cream can be substituted with half and half.
For other Mashed Potato recipes, try these Red Skinned Mashed Potatoes and Garlic Cheese Mashed Potatoes.
How to Make Boursin Mashed Potatoes:
Step 1: Bring a large pot of water to a boil. While waiting on the water to boil, peel and chop each russet potato into about 6 pieces to help them cook faster.
Step 2: Add the potato chunks into the boiling water and boil until really tender. When poked with a fork, it should break in half super easy. I also look for the edges to be kind of mushy looking (Note: It took mine about 18-20 minutes).
Step 3: Strain the water from the potatoes, then add them into the stand mixer (or a bowl with hand mixer or potato masher is fine too). Cut the Boursin into about 8 pieces, then add it to the bowl with ⅓ heavy cream, butter and salt and pepper. Use the beater attachment in the stand mixer to blend for a minute (or hand mix or mash).
Step 4: Once blended, look at the texture and taste. Stir the remaining ⅓ cup into the potatoes a bit at a time if you want a creamier texture. Taste the potatoes again and add in additional salt if needed.
Step 5: Add into a serving dish. Optional: Top with a bit of butter and fresh parsley. Serve and enjoy!
Expert Tips:
- Make sure the potatoes are super soft and fall apart tender when poked with a fork before straining the water.
- When adding the cream, start with ⅓ cup, then use the remaining ⅓ cup if needed. It really depends on the amount of potatoes used and the texture that you like your mashed potatoes. I did use the full amount in my batch.
- Don't over mix the mashed potatoes in the mixer or they can get a gummy texture.
For Holiday Main Courses, try this Smoked Spiral Ham, Oven Turkey Drumsticks, or Dutch Oven Pork Tenderloin with Pork Gravy with Drippings.
More Side Dish Recipes You'll Love:
If you tried this Boursin Mashed Potato Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Boursin Cheese Mashed Potatoes
- Total Time: 30 minutes
- Yield: 4-5 cups 1x
Description
These Boursin Cheese Mashed Potatoes are creamy, cheesy and the ultimate comfort food side dish! It's so easy to make with only 4 ingredients, plus salt and pepper, and they're ready to eat in under 30 minutes.
Ingredients
- 6 medium sized Russet potatoes, washed
- 5.3 ounce Boursin cheese garlic + fine herbs
- ⅔ heavy cream
- 2 tablespoons salted butter
- 1 teaspoon salt+ additional salt to taste
- ⅛ teaspoon black pepper
- Optional for garnish: 2 teaspoons salted butter and 1 teaspoon minced fresh parsley
Instructions
- Bring a large pot of water to a boil. While waiting on the water to boil, peel and chop each russet potato into about 6 pieces to help them cook faster.
- Add the potato chunks into the boiling water and boil until really tender. When poked with a fork, it should break in half super easy. I also look for the edges to be kind of mushy looking (Note: It took mine about 18-20 minutes).
- Strain the water from the potatoes, then add them into the stand mixer (or a bowl with hand mixer or potato masher is fine too). Cut the Boursin into about 8 pieces, then add it to the bowl with ⅓ heavy cream, butter and salt and pepper. Use the beater attachment in the stand mixer to blend for a minute (or hand mix or mash).
- Once blended, look at the texture and taste. Stir the remaining ⅓ cup into the potatoes a bit at a time if you want a creamier texture. Taste the potatoes again and add in additional salt if needed.
- Add into a serving dish. Optional: Top with a bit of butter and fresh parsley. Serve and enjoy!
Notes
- Make sure the potatoes are super soft and fall apart tender when poked with a fork before straining the water.
- When adding the cream, start with ⅓ cup, then use the remaining ⅓ cup if needed. It really depends on the amount of potatoes used and the texture that you like your mashed potatoes. I did use the full amount in my batch.
- Don't over mix the mashed potatoes in the mixer or they can get a gummy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: stovetop
- Cuisine: American
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