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Boursin Mashed Potatoes are rich, creamy, and irresistibly flavorful thanks to the addition of Boursin cheese. The soft, garlicky herb spread melts seamlessly into the fluffy potatoes, creating a side dish that feels both indulgent and comforting. Perfect for holidays, weeknight dinners, or anytime you want give your usual dinner an upgrade.
If you’ve never cooked with Boursin cheese before, you’re in for a treat. This soft, spreadable cheese is packed with garlic and herbs (also comes in other flavors), and it melts beautifully into warm potatoes. No extra chopping or seasoning required.
It’s one of my favorite real-food shortcuts that delivers major flavor with almost no effort. You can also stir it into pasta, soup, spread on a sandwich, or even dolloped on roasted vegetables. (Hint: keep an eye out — I’ve got a pasta recipe with it coming soon!)
Why this recipe works:
Ingredient Notes
Here’s some info on why I chose what I chose for this recipe and any substitutions that will work.
- Yukon Gold Potatoes or Baby Potatoes – These have a naturally buttery flavor and a creamy texture that’s perfect for mashed potatoes. They’re also lower in starch than Russets, which helps prevent them from becoming gluey. Baby potatoes (especially yellow ones) work great too. No peeling required if you like a more rustic mash. Russet potatoes can be used, but you’ll want to peel them and be extra gentle when mashing. Red potatoes can also be used, but they tend to be a bit heavier and a little more waxy.
- Boursin Cheese – This is the secret shortcut that brings rich, herby flavor without extra work. The garlic and fine herbs blend melts smoothly into the warm potatoes and adds a savory depth that tastes like you did a lot more than open a package.
- Butter – Unsalted butter gives you more control over the seasoning, and adds richness that rounds everything out. Room temperature butter melts more easily into the warm potatoes.
- Whole Milk + Heavy Cream – This combo gives the perfect balance of creaminess and body without feeling too heavy. Warming the dairy before mixing helps it incorporate easily and keeps the potatoes smooth and fluffy.
- Fresh Parsley for Garnish – A sprinkle of parsley on top adds color and a fresh finish that brightens up the richness of the dish. Optional, but such a nice touch. Fresh chives are also a nice option.
How to Make Boursin Cheese Mashed Potatoes
Be sure to check out the full recipe and ingredient list in the recipe card below.
- Boil the potatoes. Start with cold water, potatoes and salt in the pot and heat until it boils. Cook until fork tender.
- After draining the potatoes, return them to the pot and mash them.
- Flavor the potatoes by stirring in the butter, milk, cream, Boursin cheese, salt and pepper.
- Gently stir until well combined.
These are so creamy and flavorful! My family said this is the only mashed potatoes recipe we need!
Tips & Tricks
- Use Yukon golds for the creamiest texture.
- Cut potatoes evenly so they cook at the same rate.
- Give the potatoes a minute or two in the pot after draining to steam off excess moisture before mashing.
- Use a hand held masher or ricer for the smoothest mash. For a whipped texture, you can also use a hand mixer, which will incorporate more air, just don’t overdo it.
- Don’t over mix or they can become gluey.
- Always warm milk and cream before adding.
- Crumble the Boursin cheese and add it last so it melts smoothly into the potatoes.
- Top with a pat of butter just before serving for richness.
- Garnish with fresh herbs for a restaurant-worthy presentation.
Serve these delicious Mashed Potatoes with Boursin Cheese at your holiday table alongside Roasted Turkey or Braised Beef with Cranberries. Or for everyday goodness, eat them with Air Fryer Pork Chops, Meatloaf, or Stuffed Flank Steak.
Frequently Asked Questions
Yes, russets work too, and Yukon golds give a naturally creamy texture.
Yes! You can make them a day or two in advance. Store them in an airtight container in the fridge. When you’re ready to serve, reheat gently on the stovetop or in the oven. Add a splash of milk or cream while reheating to bring back the creamy texture.
You can substitute with garlic and herb cream cheese, or a mix of softened cream cheese and your favorite fresh herbs. It won’t be quite the same, but it’ll still be delicious. Look for soft, spreadable cheeses with strong flavor.
Technically yes, but the texture may change a bit. If you do freeze them, let them cool completely, then store in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and reheat slowly with a bit of milk or cream to smooth them out.
Low and slow is best. Reheat over low heat in a pot on the stove, or in a covered dish in the oven at 300°F. Stir in a little extra milk or cream as needed. You can also use a slow cooker on the “warm” setting if you’re serving a crowd.
Nope! If you’re using baby potatoes or Yukon Golds, the skins are thin and tender — leaving them on adds a little texture and saves time. But if you prefer a smoother mash, feel free to peel them.
Variations & Flavor Ideas
This recipe is super flexible. Here are a few ways to change up the flavor profile if you’re someone that likes to change things up often.
Try different Boursin flavors. The garlic and fine herbs is classic, but the shallot & chive, caramelized onion, or rosemary and garlic varieties are equally delicious and bring a unique twist. Just swap in the same amount.
Make it extra creamy. Stir in a few tablespoons of sour cream along with the Boursin for an ultra-luxurious mash.
Add roasted garlic. If you’re a garlic lover, roast a whole head of garlic (cut off the top, douse with olive oil, wrap in foil, and roast at 375 for 30-40 mintues until soft) and mash it into the potatoes for deeper, sweeter garlic flavor alongside the herby cheese.
Loaded mashed potatoes. Fold in crispy bacon bits, shredded cheddar, and chopped green onions for a loaded version. Great for game day or a casual dinner.
Make it baked. Spread the mashed potatoes into a casserole dish, top with a little extra Boursin or shredded cheese, and bake until golden for a more structured, dinner-party-ready version.
Storing and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.
To freeze, let them cool completely and put in an airtight container. I like using freezer bags as they are thicker and have good protection. You can also store them flat in the freezer which doesn’t take up as much space and thaws quicker (By flat, I mean after sealing the bag, I spread the contents out so it will lay flat).
Mashed potatoes can be frozen for up to 1 month for the best texture and flavor. You can technically go longer (up to 2–3 months), but after that, you risk noticeable changes in texture, especially because of the dairy content. Thaw in the refrigerator overnight, and reheat gently with a splash of milk or cream to restore the creamy texture.
I hope these Creamy Boursin Mashed Potatoes become a go-to at your table, just like they are at mine. If you give them a try, I’d love to hear how they turned out — leave a comment below or tag me on Instagram @artfrommytable so I can cheer you on!
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Boursin Mashed Potatoes
Equipment
- large pot
- Colander
- Potato masher or ricer
- Wooden spoon or spatula
- measuring cups and spoons
- cutting board
- chef's knife
Ingredients
- 3 pounds Yukon gold potatoes or baby potatoes cut into chunks (peeled or unpeeled)
- 1 tablespoon salt for boiling water
- ½ cup unsalted butter room temperature
- 1/2 cup whole milk warmed (more as needed)
- 1/2 cup heavy cream warmed
- 1 package 5.2 ounces boursin cheese, garlic and fine herbs flavor
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water. Add salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15–20 minutes. Drain the potatoes in a colander and return them to the hot pot for a minute or two to steam off excess moisture.3 pounds Yukon gold potatoes or baby potatoes, 1 tablespoon salt for boiling water
- Mash the potatoes using a masher or ricer or hand mixer until smooth. Add the butter, warmed milk, and cream. Stir gently to combine.½ cup unsalted butter, 1/2 cup whole milk, 1/2 cup heavy cream
- Crumble the boursin cheese into the potatoes and stir until melted and fully incorporated. Adjust consistency by adding more milk if needed.1 package
- Season with salt and pepper to taste. Transfer to a serving bowl and garnish with fresh chives or parsley. Serve warm.Salt and black pepper to taste, Fresh parsley or chives for garnish
- Storage Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.
Notes
- Use Yukon golds for the creamiest texture.
- Cut potatoes evenly so they cook at the same rate.
- Don’t over mix or they can become gluey.
- Dry potatoes in the pot after draining to remove excess moisture (just returning them back to the hot pot for a minute or two will steam off the moisture).
- Use a ricer for the smoothest mash.
- Always warm milk and cream before adding.
- Add boursin last so it melts smoothly into the potatoes.
- Taste before adding extra salt since the cheese is seasoned.
- Top with a pat of butter just before serving for richness.
- Garnish with fresh herbs for a restaurant-worthy presentation.
Nutrition
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These Boursin Mashed Potatoes are absolutely incredible — hands down the creamiest, most flavorful mashed potatoes I’ve ever had! The Boursin cheese melts beautifully into the hot potatoes, adding that rich, garlicky, herby flavor that takes a classic comfort food to a whole new level. They’re silky, buttery, and perfectly seasoned — pure perfection in every bite.
I made them for dinner with roasted chicken, and everyone went back for seconds (and thirds!). They’re fancy enough for holidays but easy enough for weeknights, which makes them a total win in my book. If you’re looking for mashed potatoes that impress with minimal effort, this is the recipe. Five stars all the way — these will definitely be on repeat in my kitchen!