Boursin Mashed Potatoes are light and creamy and full of flavor. A perfect side for Thanksgiving, or a regular Sunday dinner.
Jump to Recipe
Mashed potatoes are the best part of any dinner they're a part of, and these Boursin Mashed Potatoes are no exception! I used store bought mashed potatoes for far too long because I mistakenly thought that mashed potatoes were difficult to make.
This couldn't be farther from the truth. Mashed potatoes are crazy easy to make, and are usually ready in under 30 minutes. A great side dish option for the holidays or any day!
Other Recipes You'll Love
If you're looking for multiple types of mashed potatoes, you could also try these Buttermilk Chive Mashed Potatoes. If you're more of a roasted potato kind of person give these Roasted Yukon Potatoes with Caper Vinaigrette a try. And if you're looking for the best stuffing recipe in the world, look no farther than Bon Appetit's Simple is Best Stuffing.
Ingredient List
- Potatoes - Russets are my go-to for mashed potatoes for the ultimate fluffy masher.
- Boursin Cheese - adds a punch of flavor that's subtle but unmistakeable.
- Butter - use unsalted butter, and add your own salt.
- Milk - I like whole milk in mashed potatoes, but feel free to use cream or half and half in its place.
- Salt and Pepper - the Boursin provides most of the flavor here so no need for any other seasonings.
Tips and Tricks
- You can use Yukon Gold Potatoes for this recipe as well - just keep in mind they might not be as creamy.
- Start with the recommended amount of milk, but when you're mashing if the potatoes seem dry, add more milk 2 tablespoons at a time until it reaches your desired consistency.
- Taste and adjust the salt and pepper as you go - potatoes always need far more salt than looks reasonable at first glance, so don't forget to season at every step!
Making Boursin Mashed Potatoes
- While your potatoes are boiling, melt butter in a saucepan.
- Add milk and stir to combine,
- Add Boursin Cheese and mix stir until cheese has melted, season with salt and pepper.
- Pour the Boursin butter mixture over the cooked potatoes.
- Mash in your preferred method. I like my mashed potatoes to be actually mashed and not whipped, so I just use a potato masher.
PRO TIP: Start with the recommended amount of milk, but when you're mashing if the potatoes seem dry, add more milk 2 tablespoons at a time until it reaches your desired consistency.
Subscribe to Sara's Tiny Kitchen!
Get the latest updates and recipes straight to your inbox!
How many potatoes should you make per person?
Generally a serving of mashed potatoes is ⅓-1/2 a pound of potatoes per person. I made this with two large potatoes totaling about 1.75 pounds, and it was easily enough for 4 people as a side.
Is this recipe scaleable?
Absolutely - just follow the ½ pound of potatoes per person and scale up the rest of the ingredients as well for your group size.
What is Boursin Cheese
Boursin is a soft cream Gournay cheese that's flavored with garlic and herbs (they have other flavors as well - this one is just my personal fave) that melts fantastically into other ingredients.
What if I can't find Boursin Cheese
If you can't find Boursin, you could substitute an equal amount of cream cheese, and then add 2 minced cloves of garlic and two tablespoons each of minced chives and parsley.
I'm so glad you found my site! Take a few minutes to look around and see what else we have to offer here at Sara's Tiny Kitchen!
Don't forget to SUBSCRIBE so you never miss a new recipe!
If you make this recipe don't forget to tag @sarastinykitchn on Instagram so I can see it!! For more great recipe ideas, follow me on Pinterest!
If you liked this recipe, please leave a review and a star review below! It really helps other people find my recipes!
Boursin Mashed Potatoes
Ingredients
- 2 russet potatoes about 1.5 to 2 pounds
- 4 tablespoon unsalted butter
- ⅓ cup milk
- ½ block Boursin Cheese (2.5 ounces)
- ½-1 ½ teaspoon salt (start small, and season as you go)
- pepper to taste
- parsley to garnish
Instructions
- Peel your potatoes, and chop them into 1 inch pieces. Add them to a pot, and cover them with water by one inch. Place over high heat, and bring to a boil, then let them continue to boil for another 10-12 minutes, or until easily pierced with a knife.
- While the potatoes cook, add the butter to a small saucepan and melt. Once melted, add the milk and stir to combine. Add the Boursin cheese, and stir until cheese has melted into the sauce. Season with salt and pepper. Set aside until potatoes are cooked.
- Once the potatoes are cooked, pour the Boursin butter mixture over the potatoes and mash until they are your desired mashed potato consistency. If the potatoes are dry, add more milk 2 tablespoons at a time until they look and taste how you want them.
- Taste and add salt and pepper as needed.
- Top with chopped parsley if desired, and serve!
Leave a Reply