These Boursin Mashed Potatoes are ultra smooth and buttery with delicious creamy Boursin cheese. Made with only four ingredients and ready in 30 minutes!
Creamy and decadent Boursin mashed potatoes are the perfect side dish to pair with your main course! If you’re looking for more cheesy side dishes, try Creamy Brie Mac and Cheese or Dutch Oven Mac and Cheese. For another potato dish, try Sautéed Sweet Potatoes.
Why you'll love this recipe
- EXTRA creamy and smooth texture by using a potato ricer.
- Elegant enough for a fancy dinner party, but quick enough for busy a weeknight!
- Ready in 30 minutes.
- Only uses 4 simple ingredients.
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Ingredients & Substitutions
- Russet potatoes - I use Russet potatoes here for a fluffier mashed potato. You can substitute for Yukon Gold potatoes to make a creamier texture. This recipe is for ultra smooth potatoes, so I peel them, but if you want a chunkier texture, you can leave the skins on.
- Unsalted butter - My favorite butter style is European butter. It has a delicious rich flavor and makes all the difference in cooking.
- Salt - Don’t forget to salt your potato boiling water! Potatoes require a lot of salt, so I use about 1 tablespoon of salt in the water when boiling potatoes. It may seem like a lot, but most of that will be drained out once the potatoes are boiled.
- Boursin cheese - You will need one package of Boursin cheese, any flavor. I like the shallot and chive flavor and the garlic and herb flavor for this recipe. It will be in the cheese section at grocery stores. You can substitute for goat cheese or whipped flavored cream cheese.
- Heavy cream - Use heavy cream for ultra rich and creamy potatoes. If you substitute for half and half or whole milk, you will need to use less as these are more watery than cream.
- Fresh herbs - Topping with fresh herbs is optional, but they help balance out all the butter and cream. I like chives or parsley with this recipe.
See the recipe card below for full list of ingredients and measurements.
How to make Boursin mashed potatoes
STEP ONE: PREP. Wash and peel and potatoes, and cut them into 1 ½ inch cubes. Rinse potato chunks with cold water until the water runs clear.
PRO TIP: Rinsing the potatoes before and after boiling helps to get rid of extra starches that can make them gluey.
STEP TWO: BOIL. Add chopped and peeled potatoes to a large pot with 1 tablespoon of salt and cover with cold water by about 2 inches. Bring up to a boil and cook for about 15 minutes until fork tender. Drain potatoes and rinse with hot water.
PRO TIP: A whole tablespoon of salt sounds like a lot of salt, but potatoes need a lot of salt for the perfect flavor. Most of that salt will be drained out when the potatoes are done. Heavily salted water helps the potatoes (just like pasta) to be perfectly salted.
STEP THREE: MASH. Mash the potatoes through a potato ricer while still warm, and add them back to the pot. You can also do this with a potato masher if you want a chunkier mashed potato.
PRO TIP: Using a potato ricer (it’s like a large garlic press) will yield smooth and creamy mashed potatoes. If you want a lumpier chunkier texture, use a potato masher instead.
STEP FOUR: MIX. Add in butter, Boursin, and warm cream. Start with 1 cup of cream, then add more if needed. Gently fold in ingredients until incorporated. Add salt and pepper to taste.
PRO TIP: To keep your potatoes fluffy rather than gluey, mix them as little as possible to incorporate the ingredients together.
STEP FIVE: SERVE. Serve hot. Option to top with fresh chives, more butter, or gravy. Top with flakey sea salt and freshly ground black pepper.
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Troubleshooting
- Potatoes are too thick. Add in a little extra cream until the potatoes are the perfect consistency.
- Potatoes are too runny. Heat the potatoes over medium heat, gently stirring occasionally, to reduce some of the liquid. Be careful not to over mix.
Serving Suggestions
This Boursin mashed potatoes recipe is a delicious side dish for a special occasion, but simple enough to make for weeknight dinner. Here are some main dish ideas and what to pair them with.
- Sous Vide Cajun Turkey Breast + Roasted Asparagus and Brussels Sprouts
- Braised Pot Roast + Creamy Brie Mac and Cheese (a family favorite for Sunday dinner)
- Dutch Oven Turkey Breast + Roasted Green Beans and Brussels Sprouts
Storage & Reheating
How to store leftovers: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 5 days.
How to freeze: Freeze in a freezer container for up to 6 months. Defrost in the refrigerator overnight, or in a cold container of water on the counter. I like to add mashed potatoes to a quart size freezer bag and freeze flat for easier storage and faster defrosting. After defrosting, they can become liquidy, but they will tighten back up after reheating.
How to reheat: These mashed potatoes reheat well in the microwave. Add a splash of vegetable stock, milk, or cream to loosen them back up. When reheating from frozen, completely defrost first.
Expert Tips
- RINSE. Rinsing the potatoes before and after boiling helps to get rid of extra starches that can make them gluey.
- SALT. Heavily salted water helps the potatoes (just like pasta) to be perfectly salted when boiling. For even more flavor, boil the potatoes in vegetable broth or chicken stock.
- FOR SMOOTH POTATOES. Using a potato ricer will yield smooth and creamy mashed potatoes.
- FOR LUMPY POTATOES. Using a potato masher will yield lumpier chunkier mashed potatoes.
- MIX WHILE HOT. Rice the potatoes while they are still hot (as long as they are cool enough to handle without burning yourself). This will help the butter and cheese melt into the potatoes better.
- DON’T OVER MIX. To keep your potatoes fluffy rather than gluey, mix them as little as possible to incorporate the ingredients together.
Variations
- More cheese. For an extra cheesy version, top with parmesan or white cheddar cheese.
- Garlic lovers. Mix in roasted garlic cloves for a deliciously garlicky version.
- Chunky mashed potatoes. For a lumpier version with more texture, leave the skin on and mash with a potato masher.
- Choose your flavor. Boursin cheese comes in a few different flavors, so pick your favorite. I like the shallot and chive or garlic and herb for this recipe.
Frequently Asked Questions
If you cut your potatoes in large chunks, they will take about 10-15 minutes boil. Your potatoes are done when they are fork tender.
You can use a stand mixer or hand mixer to make mashed potatoes, but I would use caution, as it is easy to over mix the potatoes with these methods. I prefer to gently mix them by hand.
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Boursin Mashed Potatoes
Equipment
- Large pot
- Strainer
- Potato ricer or potato masher
- Mixing spoon
- Measuring cup
- Measuring spoons
Ingredients
- 2 ½ pounds Russet potatoes washed, peeled, and cut into 1 ½ inch cubes
- 1 tablespoon salt for the potato boiling water
- 4 tablespoons unsalted butter softened
- 5.2 ounces Boursin cheese one whole package, any flavor
- 1 - 1½ cups heavy whipping cream warmed, about 1 minute in the microwave will do
- Salt and pepper to taste
- Fresh herbs optional, like chives or parsley
Instructions
- PREP: Wash and peel and potatoes, and cut them into 1 ½ inch cubes. Rinse potato chunks with cold water until the water runs clear.
- BOIL: Add potatoes to a large pot with 1 tablespoon of salt and cover with water by about 2 inches. Bring up to a boil and cook for about 15 minutes until fork tender. Drain potatoes and rinse with hot water.
- MASH: Mash the potatoes through a potato ricer while still warm, and add them back to the pot. You can also do this with a potato masher if you want a chunkier mashed potato.
- MIX: Add in butter, Boursin, and warm cream. Start with 1 cup of cream, then add more if needed. Gently fold in ingredients until incorporated. Add salt and pepper to taste.
- SERVE: Serve hot. Option to top with fresh herbs, melted butter, or gravy.
Notes
- Substitute Russet potatoes for red potatoes or Yukon Golds.
- Substitute Boursin for goat cheese or flavored whipped cream cheese.
- RINSE. Rinsing the potatoes before and after boiling helps to get rid of extra starches that can make them gluey.
- SALT. Heavily salted water helps the potatoes (just like pasta) to be perfectly salted when boiling. For even more flavor, boil the potatoes in vegetable broth or chicken stock.
- FOR SMOOTH POTATOES. Using a potato ricer will yield smooth and creamy mashed potatoes.
- FOR LUMPY POTATOES. Using a potato masher will yield lumpier chunkier mashed potatoes.
- MIX WHILE HOT. Rice the potatoes while they are still hot (as long as they are cool enough to handle without burning yourself). This will help the butter and cheese melt into the potatoes better.
- DON’T OVER MIX. To keep your potatoes fluffy rather than gluey, mix them as little as possible to incorporate the ingredients together.
- How to store leftovers: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 5 days.
- How to freeze: Freeze in a freezer container for up to 6 months. Defrost in the refrigerator overnight, or in a cold container of water on the counter. I like to add mashed potatoes to a quart size freezer bag and freeze flat for easier storage and faster defrosting. After defrosting, they can become liquidy, but they will tighten back up after reheating.
- How to reheat: These mashed potatoes reheat well in the microwave. Add a splash of vegetable stock, milk, or cream to loosen them back up. When reheating from frozen, completely defrost first.
Nutrition
About me
Hey good lookin', what ya got cookin'? I'm Lauren and I love to teach you how to make the good stuff, from scratch! I use fresh quality ingredients to create impressive but approachable restaurant worthy recipes.
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