Boursin Mashed Potatoes

Boursin Mashed Potatoes are the easy side dish you need for weeknights, holidays and everything in between! I like using either Boursin’s garlic and herb or shallot and chive flavor.

When I was growing up, my parents would always make mashed potatoes with cream cheese. It makes them so creamy and rich with the perfect touch of tang. This Boursin mashed potato recipe yields a very similar result but they are dare I say… better? They are so good. The texture is absolute perfection and the flavor from the Boursin makes them even dreamier. Let’s make them!

Ingredient notes

• Potatoes – If you want to be lazy like me and not peel potatoes, use red potatoes. They have the most palatable skins! If you are a purist (sometimes I am) and want no skins, gold or russets will work splendidly also.
• Boursin cheese – I like either the garlic and herb flavor or shallot and chive. But I’m fairly certain that any of the flavors would be good.
• Butter – It’s hard to imagine mashed potatoes without butter. I mostly just buy salted butter so I never have to experience unsalted butter on my breakfast toast. But you can certainly use unsalted if that’s what you have.
• Milk – You can also use chicken stock, but I prefer milk. I don’t really like opening a carton of stock if I don’t have specific plans for it. You only need a small amount for mashed potatoes and I know I will waste it! Plus, milk makes them creamier, which is what we are going for.

Step-by-instructions

Wash and scrub potatoes. Sometimes I do a lazy peeling of the potatoes for a little less skin and a little less work for me.

Either way, once your potatoes are washed, chop into chunks and place in a pot and cover with water.

Bring to a boil and cook until potatoes are just tender. You don’t want to overcook or they will become mealy and the texture won’t be very pleasant.

Once potatoes are cooked, drain out the water. Immediately add the Boursin, milk or stock, butter and salt. Mash well until desired consistency is reached.

Serve topped with chopped chives and an extra pat of butter, if desired. Enjoy!

Mashing methods

The type of potato masher you use depends on how creamy you want your mashed potatoes to be.

I use a standard potato masher, which yields the chunkiest consistency. The next level up would be a waffle head masher.

For a creamier consistency, you can use a potato ricer or a food mill. A potato ricer is my least favorite method because it’s a bit tedious since only a small amount of potatoes fit in the cavity at a time. Kind of like juicing a bunch of oranges with a Mexican juicer. It loses its sparkle pretty quickly. A Mexican juicer is my favorite way to quickly juice a small amount of citrus though!

A food mill is preferred if you really want that super creamy consistency. I never want it bad enough to have to clean the food mill after. But that’s just me.

Tried this recipe?

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Why you’ll love this recipe

• It’s easy! That’s pretty much my number one argument in favor of a recipe, aside from it tasting good. Mashed potatoes are a really simple dish that anyone can master and the Boursin cheese just makes them more fun!
• It’s flexible! Like I said, you could probably use any Boursin cheese flavor and have a super tasty side dish. Also, use any potato you wish, leave skins on or peel them. Or, do the non-committal in-between thing that I do.
• It’s crowd-pleasing! Who doesn’t love mashed potatoes? Well, my toddler actually, but we won’t talk about that. I think mashed potatoes are pretty much a universally enjoyed dish!
• It’s quick! This dish actually comes together really quickly, especially if you opt for the full-peel experience.

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