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mashed potatoes with chives and butter on top.
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Boursin Cheese Mashed Potatoes

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Julie Maestre

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

Calories: 262kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 81mg | Potassium: 729mg | Fiber: 2g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg