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Boursin Mashed Potatoes

These delicious Boursin mashed potatoes are the best mashed potatoes ever! Creamy and lump-free, these heavenly mashed potatoes with Boursin cheese will be the star of any meal.
a bowl of Boursin mashed potatoes topped with butter and chives.

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These delicious Boursin Mashed Potatoes are the best mashed potatoes ever! Creamy and lump-free, these heavenly mashed potatoes with Boursin cheese will be the star of any meal.

a white bowl of Boursin mashed potatoes topped with melting butter and chopped chives.

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Mashed potatoes are so comforting and delicious. Now you can take a classic dish, combine it with amazing Boursin cheese, and take your mashed spuds to the next level.

Want to make this process even faster? Prep the potatoes ahead of time! Simply peel, cube, and keep potatoes covered with cold water for up to 36 hours, and they won’t oxidize (brown).

You can even freeze or can the cubed potatoes months in advance for the ultimate prep. Related: Freezing Potatoes, Canning Potatoes, and Freezing Mashed Potatoes.

Ingredients and Variations

potatoes, butter, salt, chicken stock, Boursin cheese, and heavy cream on a grey board.

If you’ve never had Boursin cheese before, you’re in for a real treat! Boursin is a soft spreadable Gournay cheese that is flavored with herbs and garlic. It’s incredible!

It also comes in multiple flavors. For this recipe, I used their garlic and fine herbs variety. Pro tip: if you have a Costco membership, they sell a 3-pack of Boursin for the price that most grocery stores ask for one box.

Stock – I used chicken stock, but feel free to sub in veggie broth or turkey broth if you have any on hand.

Potatoes – there is no one perfect potato for mashed potatoes. Instead, you should be using a mixture of different kinds of potatoes.

Starchy, waxy, and baking spuds all add their own perfect quality to this delectable side dish. I recommend a mix of russet and gold potatoes.

4 photos showing how to make mashed potatoes with Boursin cheese.

Pro Tips/Recipe Notes

  • I prefer to peel my potatoes, but if you’re a peels-on kind of person, you do you! You can also use a ricer, which gives you the ultimate creamy texture.
  • Cook the potatoes in cold water without any added salt. 
  • If you don’t have a ricer, use a potato masher (never a mixer!) and mash gently and just until the potatoes are smashed. Potatoes are full of starches and overmixing will activate those starches and create a gluey texture.
  • Don’t skip the step of warming the cream, butter, and Boursin in step 3. Cold butter and milk/cream, will react to the nice toasty warm taters, causing the dairy products to curdle.
  • Want to make mashed potatoes with Boursin in the Instant Pot? Follow the directions as outlined in my Whole30 Mashed Potatoes recipe.
  • Feel free to add garlic while the potatoes are cooking to take this dish to the next level.
a bowl of Boursin mashed potatoes topped with butter and chives.
a bowl of Boursin mashed potatoes topped with butter and chives.
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Boursin Mashed Potatoes

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
These delicious Boursin mashed potatoes are the best mashed potatoes ever! Creamy and lump-free, these heavenly mashed potatoes with Boursin cheese will be the star of any meal.

Ingredients

  • 3 lbs potatoes {ideally a mixture of gold and russets}
  • 5 oz Boursin cheese
  • 4 tbsp butter {softened}
  • 1/2 cup chicken stock {warmed + more to taste}
  • 1/2 cup cream or milk {warmed + more to taste}
  • Salt and pepper to taste

Instructions

  • Peel and rinse potatoes. Cut into 1-inch pieces. Place potatoes in a stockpot full of COLD water.
    3 lbs potatoes
  • Bring to a boil and boil for 2 minutes. Reduce the temp to medium and cook until the tip of a knife can easily pierce through a potato (about 8-12 more minutes).
  • Drain the potatoes and add the Boursin, butter, chicken stock, and cream to the pan. Heat on low until the butter has melted and Boursin is softened.
    5 oz Boursin cheese, 4 tbsp butter, 1/2 cup chicken stock, 1/2 cup cream or milk
  • Fill your ricer halfway with potatoes, insert the pressing disc, and gently press the handles over the pot to create potato "rice". Repeat until all potatoes have been pressed.
  • Use a large spatula and fold all the ingredients together until incorporated. If your potatoes seem a little dry, feel free to add a bit more melted butter, heated cream, or even chicken/veggie stock until they have reached your desired consistency.
    Salt and pepper to taste

Notes

  1. Make sure to warm your milk or cream before adding to the potatoes. Cold butter and milk/cream, will react to the nice toasty warm taters, causing the dairy products to curdle.
  2. If you don’t have a ricer, use a potato masher (never a mixer!) and mash gently and just until the potatoes are smashed. Potatoes are full of starches and overmixing will activate those starches and create a gluey texture.
  3. To prep the potatoes ahead of time, simply peel, cube, and keep potatoes covered with cold water for up to 36 hours, and they won’t oxidize (brown).
Nutrition Facts
Boursin Mashed Potatoes
Amount Per Serving (0.5 cup)
Calories 136 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 18mg6%
Sodium 95mg4%
Potassium 375mg11%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 192IU4%
Vitamin C 5mg6%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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