How to Make the Creamiest Mashed Potatoes with Boursin

The perfect creamy mashed potato recipe! Smooth potatoes with Boursin cheese, cream, butter, and fresh chives. Serve them for the holiday season or a special dinner. 5 ingredients and 30 minutes.
Up close creamy mashed potatoes with flakey salt, butter, and chives.

These Boursin Mashed Potatoes are ultra smooth and buttery with delicious creamy Boursin cheese. This recipe includes all my secrets for making super creamy mashed potatoes. Made with only five main ingredients and ready in 30 minutes!

Creamy mashed potatoes topped with butter and chives.

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, Garlic Red Skin Mashed Potatoes, or Roasted Broccoli and Potatoes.

Why you’ll love this recipe

TL:DR: Using a potato ricer is the secret to getting the most smooth and creamy mashed potatoes ever! Boursin cheese and heavy cream add to the creaminess. It’s an easy side dish that’s special enough to serve for Thanksgiving or the holidays, but quick enough for a weeknight dinner.

Lauren’s Take: This homemade mashed potatoes recipe has the perfect creamy texture. The flavor of Boursin adds to the creaminess and gives them a slightly elevated feel. I like serving these mashed potatoes without gravy. They go well with roast chicken or poached salmon and a side of sautéed spinach.

Taste: Buttery, rich, with the special taste of Boursin cheese. The chives balance out the richness with some oniony herby flavor. 

Texture: Ultra smooth and creamy.

Time: All you need is 30 minutes!

Use a Potato Ricer for Smooth and Creamy Mashed Potatoes

The secret to ultra smooth and creamy mashed potatoes is a potato ricer

A potato ricer is a kitchen tool that has a well with many small holes. It looks like a giant garlic press, and works the same way. The cooked potatoes are put into the well, and pushed out of the holes, creating a finer uniform broken down texture without having to mash them. The resulting pieces of potato come out small like grains of rice, hence the name. 

Putting cooked potatoes through a potato ricer.

A food mill is similar, but requires more agitating to the potatoes, which can result in a gluey texture. 

The downside of a potato ricer is that it’s kind of a one trick pony. It can’t do much else besides ricing potatoes, but if you have the extra kitchen storage space, it is worth having one for smooth and creamy potatoes.

What is Boursin cheese?

Boursin cheese is a brand of gournay cheese, a mild flavored spreadable and soft cheese. It has a texture similar to a soft goat cheese. Boursin comes in multiple flavors, like shallot and chive, basil and chive, cracked black pepper, fig and balsamic, and garlic and fine herbs. 

This is a great cheese to add to creamy pasta dishes and mashed potatoes because it melts well. It’s also a great addition to a charcuterie board!

Ingredients & Substitutions

Ingredients needed to make creamy mashed potatoes.

See the recipe card below for the complete list of ingredients and measurements.

  • Russet potatoes – I use Russet potatoes here but Yukon Gold potatoes will also work. While I do love a lumpy skin on mashed potato, if you want them to be creamy, it’s best to remove all the skin before boiling.  (If you love potatoes like me, try Easy 4 Ingredient Potato Soup)
  • 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.
  • Fresh herbs – Topping with fresh herbs is optional, but they help balance out all the butter and cream. I like chives, parsley, or green onions with this recipe. 

Equipment Needed

How to Make Boursin Mashed Potatoes

Diced mashed potatoes in a pot.

Step One: Prep

Wash, peel, and cube potatoes. Rinse potato chunks with cold water until the water runs clear. 

Cooked potatoes in a colander.

Step Two: Boil

Boil potatoes in salted water until fork tender. Drain potatoes and rinse with hot water. 

Putting potatoes through a potato ricer.

Step Three: Rice

Push the potatoes through a potato ricer while still warm, and add them back to the pot. 

Riced potatoes, butter, and cream in a pot.

Step Four: Mix

Add in butter, boursin, and warm cream. Gently fold in ingredients until incorporated. 

Creamy mashed potatoes swirled in a pot.

Step Five: Taste

Taste and adjust seasonings with salt and pepper if needed.

Creamy riced mashed potatoes with butter and chives.

Step Six: Serve

Serve warm. Top with fresh chives and more butter. Flakey sea salt is always a nice finishing touch. 

Expert Tips for Creamy Mashed Potatoes

Some tips to make the perfect mashed potatoes!

  • 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. 
  • USE A RICER! Using a potato ricer will yield smooth and creamy mashed potatoes. It also requires less mixing and working of the mashed potatoes, so they are less likely to come out gluey. 
  • USE WARM CREAM. Adding warm cream to your potatoes helps keep them hot and melt the butter. 
  • 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. 
  • IF POTATOES ARE TOO THICK. Add in a little extra cream until the potatoes are the perfect consistency. 
  • IF POTATOES ARE TOO THIN. Heat the potatoes over medium heat, gently stirring occasionally, to reduce some of the liquid. Be careful not to overmix. 
  • ADD-INS. If you want to add a little extra something to these potatoes, caramelized onions or roasted garlic would be delicious. Run the roasted garlic cloves through the ricer with the potatoes. 

Testing Notes

As the designated family Thanksgiving dinner maker, I’ve made a lot of mashed potatoes.

Potatoes: When you are going for really smooth and creamy mashed potatoes, I’ve found the best potatoes are Russet potatoes. They are really starchy and crumble apart when cooked, making them easy to run through the potato ricer. Yukon gold potatoes also work really well for smooth potatoes because of their creamy and buttery interior. 

Mashing method: While it’s possible to make this recipe with a hand masher, the creamiest mashed potatoes are made with a potato ricer. I’ve also tried using a stand mixer/electric mixer, and I find the potatoes to become too gluey with that method. 

Cheese: I like adding cheese to mashed potatoes for some extra flavor, and have tried Boursin, cream cheese, and goat cheese for this recipe. Cream cheese makes a more dense mashed potato, as it is much thicker at room temperature. Boursin and goat cheese are both more spreadable, so they lend to a creamier mashed potato. My favorite was Boursin for it’s fluffy spreadable texture, and variety of flavors. You can also add in sour cream for some tanginess. 

Creamy mashed potatoes with boursin.

Storage & make ahead

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 may become liquidy, but 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. 

Make ahead: You can make these mashed potatoes a day in advance and reheat them before serving. 

What to Serve With Mashed Potatoes 

This Boursin mashed potatoes recipe is a delicious side dish for a special occasion, but simple enough to make for weeknight dinner. Serve them with a Sous Vide Chateaubriand and Honey Sriracha Roasted Brussel Sprouts for a fancy date night at home!

Here are some main dish ideas and what to pair them with. 

Boursin mashed potatoes with chopped chives.

Frequently Asked Questions

How long to boil potatoes for mashed potatoes?

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. 

Can I make mashed potatoes with a stand mixer?

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. 

More Side Dishes

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Meet Lauren

I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!


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This post was updated in 2023 with re-edited photos, improved recipe tips, and recipe development notes.

Up close creamy mashed potatoes with flakey salt, butter, and chives.

Creamy Boursin Mashed Potatoes Recipe

The perfect creamy mashed potato recipe! Smooth potatoes with Boursin cheese, cream, butter, and fresh chives. Serve them for the holiday season or a special dinner. 5 ingredients and 30 minutes.
4.89 from 54 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 655 kcal

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.
  • 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.

Equipment

Nutrition

Calories: 655kcalCarbohydrates: 38gProtein: 9gFat: 54gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 158mgSodium: 1352mgPotassium: 885mgFiber: 2gSugar: 5gVitamin A: 1947IUVitamin C: 11mgCalcium: 110mgIron: 2mg
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4.89 from 54 votes (54 ratings without comment)

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