Super Creamy Boursin Mashed Potatoes

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

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Super Creamy Boursin Mashed Potatoes

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.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American, Chinese

Keyword: mashed potatoes with Boursin cheese

Servings:

Author: Sarah Cook

Equipment

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