Boursin Mashed Potatoes
Boursin Mashed Potatoes are the cheat code to incredible, creamy garlic mashed potatoes Only 4 ingredients!
5-INGREDIENT RECIPE
Twenty minutes stands between you and the most flavorful mashed potatoes you’ve had in your life. The name sounds fancy, but I promise you, these will still be some of the easiest and delicious mashed potatoes (the cheese does a lot of the work with the flavor.) Trust me, once you make these garlic cheese mashed potatoes, you won’t go back to simple mashed potatoes. So simple, you can make them on a busy weeknight!
FREQUENTLY ASKED QUESTIONS:
I can’t have been the only one that saw Boursin cheese at the store and just thought it was fancy cheese, right?! I saw it, thought it was fancy, thought I wouldn’t have anything to make with it, thought it wasn’t “my thing”. But, I was wrong. It’s not fancy, it’s just the name that sounds fancy. It’s just a very soft cow’s milk cheese with garlic and herbs and it melts beautifully, which makes it perfect for something like this.
Check wherever your grocery store sells specialty cheeses. That’s where I have always found it.
It’s a soft cheese that would be great in so many things. Think of it as a topping for Baked Potatoes, added to pasta sauce, used as a garnish for something, or used in place of the feta cheese in the ever popular Tik Tok Feta Tomato Pasta dish. So many yummy ideas to use it in.
These Boursin Mashed Potatoes go great with any main dish you’d normally serve regular mashed potatoes with. They’d be great with Baked Ranch Butter Pork Chops, Mississippi Pot Roast or used on a Roasted Chicken. Serve a big scoop with your favorite Ribs or Air Fryer Steak Bites.
I know it’s the thing now, especially shown on social media, these days to use an electric mixer or stand mixer to make mashed potatoes, but, I think if you aren’t a super experienced mashed potato maker, it can turn gummy real quick if you aren’t super careful. If overmixed, it releases excess starch and that is what gives you that gummy, not good, texture. I would think you can finish them with an immersion blender, but if you go too far with it, it will turn the potatoes gummy. So, I just feel that an old fashioned potato masher really is the way to go.
Yes, you can make these Crock Pot Boursin Mashed Potatoes. I’d recommend using my Crock Pot Million Dollar Mashed Potatoes recipe and instead of using the cream cheese, that’s when you’d add in the Boursin cheese.
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Add a splash of cream or milk to restore creaminess.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Yukon Gold potatoes– peeled and cubed. In place of the Yukon Gold’s, you could use russet potatoes. I really liked the creaminess of the gold potatoes with the creamy cheese.
- Boursin Garlic & Fine Herbs cheese – this cheese (see my ingredient image below) will often be found with the specialty cheeses in your grocery store. A lot of supermarkets have a special cold case for these types of “fancy” cheeses.
- warm heavy cream– I think, you could technically used milk if you’re in a pinch. The fat in the heavy cream just makes these so yummy and super creamy. But, if milk is all you have, it would still work. Warm your cream before mixing it in, to keep the potatoes silky and smooth.
- butter– you can use salted or unsalted butter. Add extra butter on top for serving. The warm butter is decadent!
HOW TO MAKE BOURSIN MASHED POTATOES
Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and return to the pot.
Mash the potatoes until smooth.
Add Boursin cheese, butter, and warm cream. Stir until fully incorporated and creamy.
Season with salt and pepper to taste. Add a splash more cream if desired for an extra-smooth texture.
Spoon into a serving bowl and swirl the top with the back of a spoon. Drizzle with melted butter and sprinkle with parsley or pepper if desired.
CRAVING MORE RECIPES?
Boursin Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 5.2 ounces Boursin Garlic & Fine Herbs cheese
- 3 Tablespoons butter (salted or unsalted)
- ½ cup warm heavy cream (plus more as needed)
- salt and black pepper, to taste
Instructions
- Boil 2 pounds Yukon Gold potatoes, peeled and cubed in salted water until fork-tender, about 15–20 minutes. Drain and return to the pot.
- Mash the potatoes with a potato masher until smooth.
- Add in 5.2 ounces Boursin Garlic & Fine Herbs cheese, 3 Tablespoons butter and ½ cup warm heavy cream. Stir until fully incorporated and creamy.
- Season with salt and black pepper, to taste. Add a splash more warmed heavy cream if desired for an extra-smooth texture.
- Spoon into a serving bowl. Drizzle with melted butter and sprinkle with parsley or pepper if desired.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi Brandie! I have to ask. What kind of potato masher are you using? I can’t tell from the pic, but I know it looks different than the two types I have. Yes, I have FOMO when it comes to anything food prep! 😀
It was a gift from a friend in Canada who used to sell pampered chef. Unfortunately it’s not sold anymore. :/ I’m always looking out for them!
Thank you, Brandie! It makes me wish I’d never stopped selling PC myself! BTW, I did make these potatoes last night. They are FAB-U-LOUS!!! I had gotten a great deal on a 3-pack of Boursin from Costco and was trying to decide how I should use some of it. This was absolutely the perfect way! It’s just me, so I was glad this recipe didn’t make a huge amount of potatoes that would get thrown out before I could eat them all. Everything came together quickly and easily. I have to say, the TASTIEST mashed potatoes I’ve ever made!!! The only adjustment I made was adding a little bit of purple shallot powder. It was a nice addition without being overpowering. Oh, and I’m also a huge fan of your Butter Swim Biscuits! <3 🙂
These potatoes are fantastic! I have never been very good at making mashed potatoes and they were always just kind of blah. Adding the Boursin cheese is such an easy way to add so much flavor, this recipe is definitely a keeper! Thank you!
Saw these and had to try. Awey.