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These Boursin mashed potatoes are creamy, buttery, garlicky, and packed with flavor. They’re made with Yukon Gold potatoes, butter, heavy cream, fresh garlic, and an entire package of garlic and fine herbs Boursin cheese. Basically, everything you want in mashed potatoes!
If you happen to buy a larger package of Boursin and have some left over, put it to good use in this creamy Boursin chicken!
Table of Contents
I personally like my mashed potatoes with a little texture, so I leave the skins on and don’t mash them completely smooth. If you prefer super-smooth, restaurant-style mashed potatoes, peel the potatoes first and run them through a potato ricer. Either way, they’re going to be delicious.
These are perfect for Thanksgiving, Christmas, Sunday dinner, or honestly any night you’re craving a really good side dish.
Why You’ll Love This Recipe
- So much flavor. Boursin cheese already has garlic and herbs mixed into it, so it adds tons of flavor without requiring a long list of ingredients.
- Rich and creamy. Butter, heavy cream, and Boursin make these potatoes incredibly creamy and indulgent.
- Easy to customize. Leave them a little chunky like I do or make them completely smooth with a potato ricer.
- Perfect for the holidays. This is an easy way to make classic mashed potatoes feel a little more special.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Potatoes – You’ll need either Yukon Gold or russet potatoes. I used Yukon Gold potatoes and left the skins on because I love their buttery flavor and slightly chunky texture. Cut the potatoes into quarters so they cook evenly.
- Boursin Cheese – I use one 5.3-ounce package of garlic and fine herbs Boursin cheese. It gives the potatoes a creamy texture along with plenty of garlic and herb flavor.
- Heavy Cream – I recommend starting with 1/2 cup and adding more only if needed. It’s much easier to loosen mashed potatoes than it is to fix potatoes that have become too thin.
- Butter – I like using salted butter but unsalted butter works too.
- Garlic – I sauté two fresh garlic cloves in the butter before adding the heavy cream. This takes away some of the raw garlic bite and infuses the butter with garlic flavor.
- Salt and Pepper – Don’t be shy here! Potatoes need plenty of seasoning. Taste as you go and season generously with salt and black pepper.
Top Tips
- Start the potatoes in cold water. This helps them cook more evenly. If you drop potatoes directly into boiling water, the outside can become soft before the center is completely cooked.
- Salt the cooking water generously. Seasoning the potatoes while they cook gives you much more flavorful mashed potatoes.
- Warm the cream and butter. Adding warm dairy to hot potatoes helps everything combine more easily and keeps the potatoes nice and hot.
- Don’t add all of the cream at once. Start with 1/2 cup. You can always add another splash if the potatoes are too thick.
- Don’t overwork the potatoes. Too much mashing or mixing can make potatoes gummy instead of light and creamy.
Chunky or Smooth?
I like my mashed potatoes just a tiny bit chunky, which is why I leave the skins on my Yukon Gold potatoes and mash them by hand.
For completely smooth mashed potatoes, peel the potatoes before cooking and pass the cooked potatoes through a potato ricer. Then gently fold in the warm cream and butter mixture followed by the Boursin cheese.
I wouldn’t recommend using a blender or food processor. They’ll work the potatoes too aggressively and can quickly turn them gummy.
Can I Use Russet Potatoes?
Absolutely. Yukon Golds are naturally buttery and creamy, while russet potatoes produce lighter, fluffier mashed potatoes.
You can use either one for this recipe. If you’re using russets, I recommend peeling them because their skins are thicker than Yukon Gold skins.
Can I Make These Ahead of Time?
Yes. Prepare the mashed potatoes, allow them to cool, and refrigerate them in an airtight container.
When you’re ready to serve them, reheat gently on the stovetop or in the microwave. Stir in a splash of heavy cream or a little butter if they’ve thickened in the refrigerator.
Storage & Reheating
Allow any leftover Boursin mashed potatoes to cool completely, then transfer them to an airtight container and refrigerate for up to 3-4 days.
Reheat them gently on the stovetop over low heat or in the microwave until heated through. Mashed potatoes naturally thicken once refrigerated, so add a splash of heavy cream or milk while reheating if necessary.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Boursin Cheese Mashed Potatoes
Ingredients
- 3 lbs Yukon Gold or russet potatoes, quartered
- 6 tablespoons butter
- 2 garlic cloves, finely minced
- 1/2-3/4 cup heavy cream, as needed
- 1 5.3-ounce package garlic and fine herbs Boursin cheese
- Salt and black pepper, to taste
Instructions
- Place the quartered potatoes in a large pot and cover them with cold water. Season the water generously with salt.
- Bring to a boil and cook until the potatoes are completely fork-tender. Drain well. Mash the potatoes to your desired consistency.
- Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for a few seconds, just until fragrant.
- Add 1/2 cup of heavy cream to the butter and garlic and heat until warm. Do not boil.
- Gradually pour the warm cream mixture into the potatoes while mashing.
- Add the Boursin cheese and mash until incorporated.
- If the potatoes are thicker than you’d like, gradually add some or all of the remaining 1/4 cup heavy cream until they reach your desired consistency.
- Season generously with salt and black pepper. Taste and adjust the seasoning, then serve immediately.
Notes
- I used Yukon Gold potatoes and left the skins on because I like my mashed potatoes with a tiny bit of texture. For completely smooth mashed potatoes, peel the potatoes and use a potato ricer instead of a traditional masher.
- Start with only 1/2 cup of heavy cream and add more as needed. The exact amount will depend on the type of potatoes you’re using and how thick or creamy you like your mashed potatoes.
- Make sure the potatoes are completely tender before draining them. Undercooked potatoes can leave you with hard lumps that won’t mash properly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Melt in your mouth goodness!!