Boursin Mashed Potatoes

A bowl of Boursin Cheese Mashed Potatoes is served on a dinner plate with melted butter pooling in the center and garnished with fresh parsley on top. The table setting includes a butter dish with a knife, a white napkin, a stack of brown and white dishes with silverware, and salt and pepper shakers nearby.

These 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 to elevate your meal, this recipe is sure to be a crowd-pleaser.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 233kcal

Author Chellie Schmitz

Cost $10

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

Get Recipe Ingredients

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.

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