Creamy Boursin Mashed Potatoes Recipe

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.

Course Side Dish

Cuisine American

Keyword boursin, cheese, mashed potatoes, side dish

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 655kcal

Author Lauren LeBlanc

Equipment

Large pot
Potato peeler
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.
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