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These delicious Boursin mashed potatoes are the best homemade mashed potatoes ever! Creamy and oh-so-delicious, these heavenly mashed potatoes with Boursin cheese will be the star of any meal.
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.
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 and it is SO GOOD in mashed potatoes!
Stock – I used chicken stock, but feel free to sub in veggie broth or turkey broth if you have any on hand.
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 an electric mixer) and mash gently, 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.
Super Creamy Boursin Mashed Potatoes
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/milk to the pan. Heat on low until the butter has melted and the Boursin is softened.5 oz Boursin cheese, 4 tbsp butter, 1/2 cup chicken stock, 1/2 cup cream or milk
- (RICER INSTRUCTIONS) 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.
- (NON-RICE INSTRUCTIONS) Use a potato masher to gently mash the potatoes. Do not use an electric mixer.
- 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
- 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.
- Do no overmash your potatoes. Potatoes are full of starches and overmixing will activate those starches and create a gluey texture.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
OH MY!
Boursin is right up there with Trader Joe’s Chili Crunch and Jalapeño Crunch when it comes to versatility. We’ve made Boursin Breakfast Tacos (crumbled Boursin, scrambled eggs and spinach); Boursin Pasta (and Spaghetti Squash) Sauce; and we’ve crumbled it over Steak Frites and schmeared it on bagels. The cheese features regularly in mashed potatoes, too. The cracked pepper Boursin makes and exceptional “Cacio e Pepe” kind of sauce.
1) I have not tried Jalapeno Crunch and this needs to be in my life IMMEDIATELY.
2) I hear you on the pasta with Boursin. That may be foreshadowing for a post later this year… 🙂