Boursin Mashed Potatoes are the ultimate comfort side dish—rich, creamy, and infused with the flavor of the iconic, soft, spreadable cheese. These velvety potatoes come together quickly, making them perfect for weeknights or holiday dinners.
Boursin cheese is a French brand of Gournay cheese, prized for its soft, creamy, and spreadable texture, which is blended with herbs and seasonings to create a rich, flavorful taste.
The herb flavors from Boursin melt seamlessly into the potatoes, creating a luscious Cheesy Mashed Potato dish with a smooth, creamy texture.
Boursin Cheese Mashed Potatoes
After ample testing, I’ve found that the Boursin flavors that complement potatoes best are Garlic & Fine Herbs, Shallot & Chive, and Cracked Black Pepper.
I haven’t yet tried it with the Caramelized Onion variety, but I imagine it would be a fantastic option as well.
If you’re a Costco member, I recommend purchasing the 3-pack so you can create multiple recipes with Boursin, such as Boursin Pasta or Boursin Chicken.
This mashed potato recipe yields about 5 cups of mashed potatoes (approx. five servings).
Ingredients and Substitutions
Here are the key ingredients required to make Boursin cheese mashed potatoes. For the complete list of ingredients, check out the recipe card below:
- Potatoes: I use Russet potatoes, but Yukon Gold potatoes and Red potatoes work well.
- Boursin cheese: The garlic and herb Boursin cheese flavor is the most popular, but all the other flavors are delicious.
- Unsalted butter: There really isn’t a good substitute for butter. Make sure you have some on hand.
- Half-and-Half: Heavy cream or whole milk make great substitutes. You’ll need more heavy cream, as it’s thicker and less whole milk as it’s thinner.
- Optional Gravy: chicken gravy, turkey gravy or prime rib gravy.
Many of the ingredients are also used to make Garlic Mashed Potatoes, Truffle Mashed Potatoes, and Horseradish Mashed Potatoes.
Tips and Variations
PREPARATION
- Make Ahead: Peel and cube potatoes up to 24 hours in advance; cover with water and refrigerate.
- Rinse: Rinse potatoes before and after boiling to remove excess starch.
MASHING METHODS
- Chunky: Use a basic potato masher to keep the texture a bit rustic.
- Super-Smooth: Use a potato ricer (for peeled potatoes) or a food mill (for unpeeled potatoes) for fluffy results.
TIPS FOR CREAMINESS
- Use Warm Cream: Keeps potatoes hot and helps the butter distribute evenly.
- Mix While Hot: Rice/mash potatoes should be mixed while hot so that the butter and cheese can incorporate better.
- Don’t Over-Mix: Mix just enough to combine the ingredients, avoiding a gluey texture. Be careful when using an electric mixer to whip the potatoes.
What to Serve with Boursin Mashed Potatoes
Creamy Boursin cheese and potatoes makes a great Thanksgiving side dish and Christmas side dish. Other suitable pairings: Tri Tip, Prime Rib, Chuck Roast, German Schnitzel, and Jägerschnitzel.
TIP – Use leftover mashed potatoes to make German Potato Pancakes.
Boursin Mashed Potatoes
Boursin Mashed Potatoes are the ultimate comfort side dish—rich, creamy, and infused with the flavor of the iconic, soft, spreadable cheese. These velvety potatoes come together quickly, making them perfect for weeknights or holiday dinners.
Servings: 5 servings
Calories: 502kcal
Cost: $11
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Ingredients
- 1 tbsp kosher salt, for boiling potatoes
- 2 lbs potatoes, skinned and cut into 1-inch pieces (*Note 1)
- 8 oz unsalted butter, melted
- ½ cup half-and-half, warmed
- 1 5.2 oz package Boursin cheese (*Note 2)
- 1 tbsp minced chives, plus more for garnish
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
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Fill a large pot with water along with 1 tablespoon kosher salt.
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Add the diced potatoes to the pot, while the water is still cold, and bring to a boil over high heat. Once the water boils reduce the heat to medium and set the timer for 18-20 minutes. Cook until potatoes can be easily pierced with a fork. Drain well and return to the pot.
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Add melted butter and warm half-and-half and mash until almost fully combined.
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Add Boursin cheese, chives, salt, and black pepper and mash until your desired consistency is reached.
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Garnish with extra chives, if desired.
Notes
Note 2 – Use your favorite flavor.
Leftover and storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating – Reheat on the stove over medium-low heat. Add a dash of extra half-and-half to loosen up the potatoes.
Nutrition
Calories: 502kcal | Carbohydrates: 34g | Protein: 5g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 263mg | Potassium: 803mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1250IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 2mg
