These Boursin Mashed potatoes are herby, creamy and so easy to make! They are an elevated twist on regular mashed potatoes.
These creamy Boursin mashed potatoes pair perfectly with the viral TikTok Mac and Cheese recipe, these crispy Brussels sprouts and this juicy turkey.
Recipe highlights
If you are not familiar with Boursin cheese, you are in for a treat. Gournay cheese (Boursin is a brand of Gournay) is a French soft cheese, similar to cream cheese.
Combining your traditional mashed potatoes with Boursin cheese is your ticket to a restaurant quality side dish!
The result is everything you could ask for in a side dish: tender-textured potatoes with a rich and savory herb flavor.
These Boursin mashed potatoes are the side dish we always order when on date night at one of our favorite restaurants, Steak 44 in Phoenix.
Why you will love this recipe
- This recipe takes just around 30 minutes. It is totally easy and hard to mess up!
- We are using only 4 ingredients, Boursin does all the heavy lifting when it comes to flavor.
- These potatoes are steakhouse-worthy, so creamy and delicious.
Ingredients
When making these mashed potatoes, don't be shy with the butter or cream; they are the secret to this restaurant-worthy side dish.
- Russet potatoes: This potato variety yields a fluffier end result. If you prefer a more compact, creamy mashed potato, use Yukon Gold.
- Boursin cheese: I like using the chive and shallot version of this cheese. You can also use an herb flavored cream cheese as a substitute.
- Butter: Adding fat in the form of butter will help give the potatoes that silky texture. I used salted butter.
- Heavy cream: This ingredient adds ultra rich texture, this recipe is definitely indulgent but worth it!
- Fresh chives: They bring out the Boursin flavors even more and are the perfect garnish to make this dish visually stunning.
Cooking method for the best mashed potatoes
There are a few key steps to make sure your mashed potatoes are the best they can be.
Step 1: Cook the potatoes
The first thing is to start the potatoes in cold water. Bring them to a boil and cook them until fork tender. Dicing the potatoes speeds up the cooking process.
The next key step is to salt the water. Potatoes can take in a lot of salt so it is important to add the salt in layers.
Step 2: Mash the potatoes
If you love ultra smooth (but not gummy) potatoes, you need to use a potato ricer.
If you prefer a chunkier mashed potato dish, a potato masher is ideal. I do not recommend using a hand mixer or any other tool to mash the potatoes.
Step 3: Add cream mixture
Once the potatoes are mashed to your desired texture, it's time to add the cream, butter and Boursin mixture while the potatoes are warm.
In a sauce pan, melt the butter, add the cream and the crumbled Boursin cheese and bring to a gentle simmer until the cheese is fully incorporated.
Combine with the warm potatoes until fully incorporated but do not over mix it.
Taste for salt and add a dash of fresh ground pepper.
Add chives and more butter on top and serve.
Make ahead instructions
These Boursin mash potatoes are a perfect make-ahead side dish.
The potatoes keep very well in the fridge for up to 3-4 days but I recommend you make them one day ahead.
To reheat the potatoes, add the them to a saucepan with a splash of cream and heat over medium heat until the potatoes are warmed through.
Useful tips
- Use starchy potatoes such as Yukon gold or Russet.
- When mixing the potatoes and the cream mixture make sure both are warm.
- Avoid over mixing the potatoes so they don't turn gummy in texture.
Boursin Mashed Potatoes
Equipment
- 1 Potato ricer
- 1 3.5 quart pot
Ingredients
- 3 pounds Russet potatoes washed, peeled and diced into 2 inch cubes
- 1 Tablespoon Kosher salt I use diamond crystal brand (for the boiling water)
- ½ Cup Salted butter 1 stick, 8 tablespoons.
- 5.2 Ounces Boursin cheese (Shallot and Chive) 1 whole package
- ¾ Cup Heavy whipping cream
- Salt and pepper to taste
- Chives For garnish
Instructions
- Wash the potatoes and peel them. Cut them into 2 inch cubes.
- In a heavy bottom pot add enough water to cover the potatoes, at least 2 inches over and give yourself enough room for the water to boil, another 2 inches.
- Add the one tablespoon of salt and bring to a boil over medium-high heat.
- Cook until potatoes are fork tender, about 15-20 minutes.
- While the potatoes are cooking, melt the butter in a sauce pan over medium-low heat.
- Add the heavy whipping cream and the wheel of Boursin cheese. Use a wooden spoon to break down the cheese and mix until well combined.
- Once the potatoes are fork tender, drain the water and return them to the pot.
- Mash the potatoes or run them through a potato ricer (my preferred method)
- Slowly add the warm cream mixture and mix with a wooden spoon until just combined.
- Taste for salt and pepper.
- Add chopped chives and serve.
Mary
This is a must-have on my holiday list! My absolute favorite thing is the mashed potatoes at my favorite steakhouse. They’re creamy and delicious, and I’d love to make them at home too!
Michaela
These are absolutely delicious and incredibly easy to make! I prepared them a few days back and they were a hit with everyone. I’m planning to reheat the leftovers for dinner tonight. Thanks a bunch!
Michellle
This recipe is a lifesaver! It’s quick and easy to make, so I can focus on preparing other dishes for the family.
Gregg
Love the twist on a classic staple. The rich, velvety texture paired with the savory flavors makes it a perfect side for any meal.Love the twist on a classic staple. The rich, velvety texture pairs perfectly with savory flavors, making it a great side for any meal.
Tina
I whipped up these a few nights back and they were absolutely a hit! I’m a big fan of how they hold up in the microwave and taste just as good as the first time.