Enjoy these mashed potatoes with Boursin as a side dish to your favorite main dishes! They're every bit as easy to make as homemade garlic mashed potatoes but with so much more flavor.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
Making fluffy, flavorful, restaurant-worthy garlic mashed potatoes at home is easier than you think.
I've been enjoying Boursin as a snack with crackers for a while now, and I started to wonder how it would taste in recipes. Since potatoes are one of my favorite foods I decided to start there, and boy am I glad I did!
What makes this the best mashed potatoes with Boursin recipe
If you love garlic in mashed potatoes, this takes the flavor up about 300%. The cheese also adds a lovely rich yet fluffy texture to the potatoes that I haven't seen anywhere else.
Ultimately, these are the most addictive mashed potatoes I've ever made and I would consider eating them alone as a snack! It's simply the best kind of comfort food.
Even though I'm sure I've never had Boursin mashed potatoes in a restaurant, this recipe tastes more like restaurant potatoes than any other I've tried or created. If you're a mashed potato lover like me, let me show you how easy it is!
Boursin mashed potato ingredients
- Yukon gold potatoes
- Boursin cheese
- Milk
- Butter
- Salt & pepper
How to make mashed potatoes with boursin
- Peel and cube the potatoes, then place them in a pot with a large pinch of salt and cover with cold water.
- Bring the water to a boil, then reduce the heat a little and continue to boil for 15-20 minutes or until the potatoes are tender.
- Drain the potatoes, then return to the pot and stir over medium heat for 30 seconds to remove any excess water.
- Remove from the heat and add the milk and butter.
- Mash until you've almost reached the desired consistency, then add the Boursin and finish mashing until it's all incorporated into the potatoes.
- Season to taste with salt and pepper, keeping in mind that you may need less than usual due to the flavorful nature of the cheese.
- Serve topped with additional butter and chopped fresh herbs if desired.
Top tips
How to boil potatoes for mashed potatoes
Boiling potatoes is easy, there are just a few tips to remember to make sure they come out perfect every time.
- Cut your potatoes into even pieces. It's up to you if you want to peel them or not, but make sure you're cutting your potatoes into cubes that are roughly the same size. I like to cut baby potatoes in half, then in half again if they're on the larger side.
- Don't cut your potatoes too small. It can be tempting to cut them small so they cook faster, but unless you're going to be keeping a careful eye on them don't cut them too small or they could overcook and fall apart in the water.
- Use a large pot and cover with water an inch or two higher than the potatoes. This will make sure the potatoes have room to move around and cook evenly without drying out.
- Start with cold water. This will help the potatoes cook evenly.
- Salt your water. Adding salt to the potato water before boiling will help give the potatoes extra flavor.
- Use a fork to test for doneness. There's nothing worse than undercooked mashed potatoes, so pull one out with a slotted spoon and poke it with a fork to see if it's done. The fork should slide in easily, letting you know they're ready to be mashed.
Heating milk and butter for mashed potatoes
A lot of people heat their milk and butter before adding them to mashed potatoes. This ensures that everything stays hot and the potatoes will absorb a warm liquid easier than a cold one.
I rarely take the time to warm my dairy before adding it to mashed potatoes, and they always turn out great. I've written the recipe to reflect how I make them, but feel free to warm your milk in a pot on the stove or leave it at room temperature while the potatoes are boiling.
I do not recommend melting the butter prior to adding to the potatoes because the fat and milk solids will separate and not distribute properly in the potatoes.
How to avoid gummy mashed potatoes
When mashing potatoes, they release starch. The more you mash, the more starch is released.
Too much starch causes gummy, gluey potatoes. To avoid this, only mash your potatoes until they've reached the desired consistency and try not to overwork them.
How to reheat mashed potatoes with Boursin
Small quantities can be reheated in a covered microwave-safe dish in the microwave, or reheat larger quantities by adding a little extra butter and milk, then placing in a covered oven-safe dish. Bake at 350ºF for about 20 minutes, stirring once.
Tips for customizing mashed potatoes with Boursin
- Add a few cloves of roasted garlic before mashing
- Use the vegan version of Boursin as well as vegan butter and milk to make vegan mashed potatoes
- Swap the garlic & herbs flavor of cheese for one of the other flavors available (shallot & chive or caramelized onion & herb would be delicious!)
- Make my cheesy crockpot mashed potatoes but swap the gruyere for Boursin
- Add more milk a little at a time if you prefer looser mashed potatoes
- To cut down on calories, you can leave out the butter
FAQ
Boursin is actually a brand of Gournay cheese. It is named after the creator (Francois Boursin) and the town in France where he grew up (Gournay).
This mashed potato recipe is gluten-free. According to the Boursin website, their cheese does not contain gluten, however it is possible that it experiences cross contamination through suppliers. Use your own judgment in deciding if this is suitable for your needs.
Yes, Boursin cheese is vegetarian. As we've discussed before, not all cheeses are vegetarian, however this variety is made without the use of animal rennet, so enjoy!
Yes, you can make these and store them in an airtight container in the refrigerator for up to 3 days.
More side dish recipes
- Mashed Potatoes Without Milk
- Mashed Potato Bake with Red Wine Balsamic Reduction
- Cheesy Crock Pot Mashed Potatoes
- Instant Pot Scalloped Potatoes
- Oven Baked Potato Wedges
- Oven Roasted Rosemary Potatoes
- Air Fryer Shoestring Fries
- Air Fryer Asparagus
- Twice Baked Sweet Potatoes with Caramelized Onions
- Cranberry Sauce with Dried Cranberries
- Oven Roasted Vegetables
- Oven Roasted Broccoli
- Oven Roasted Carrots with Thyme
- Balsamic Roasted Brussels Sprouts with Garlic
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Mashed Potatoes with Boursin
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cut into large cubes
- ⅓ cup 2% milk, plus more as needed
- 3 tablespoons salted butter
- 5.2 ounces Boursin cheese with garlic and fine herbs
- Coarse kosher salt and freshly ground black pepper to taste, I started with 1 teaspoon salt and 12 cracks of black pepper
Instructions
- Place potatoes in a large pot and cover with water. Add a large pinch of salt and bring to a boil, then simmer for 15-20 minutes or until tender.
- Drain the potatoes and add back into the pot. Place the pot over medium heat and stir for 30 seconds or until any excess water has evaporated.
- Remove from the heat and add the milk and butter. Use a potato masher or hand mixer to mash until almost smooth.
- Add the cheese and finish mashing to your desired consistency.
- Taste and add salt and pepper if desired, stirring with a large spoon until incorporated.
- Serve hot.
Notes
Tips for customizing mashed potatoes with Boursin
- Add a few cloves of roasted garlic before mashing
- Use the vegan version of Boursin as well as vegan butter and milk to make vegan mashed potatoes
- Swap the garlic & herbs flavor of cheese for one of the other flavors available (shallot & chive or caramelized onion & herb would be delicious!)
- Make my cheesy crockpot mashed potatoes but swap the gruyere for Boursin
- Add more milk a little at a time if you prefer looser mashed potatoes
- To cut down on calories, you can leave out the butter
Leave a Reply