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Ultra-Creamy Boursin Mashed Potatoes

A mound of creamy, fluffy Boursin mashed potatoes garnished with chopped green herbs.
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Make your side dish impressive with these ultra-creamy Boursin Mashed Potatoes. This recipe uses Yukon Gold potatoes and Boursin Garlic & Fine Herbs cheese for a rich, velvety texture perfect for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup heavy whipping cream
  • 4 tablespoons unsalted butter
  • 5.2 oz package Boursin Garlic & Fine Herbs cheese, softened
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 cup sour cream (optional, for extra richness)

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water.
  2. Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Let them sit for 2 minutes to allow excess steam to evaporate.
  4. Return the drained potatoes to the warm pot. Add the butter and heavy whipping cream.
  5. Using a potato masher or a hand mixer on low speed, begin mashing the potatoes until they are mostly smooth.
  6. Add the entire package of Boursin cheese and the salt and pepper. If you are using sour cream, add it now.
  7. Continue mixing until the cheese is fully incorporated and the potatoes reach a velvety, smooth consistency. Do not overmix, or they may become gluey.
  8. Taste the mashed potatoes and adjust salt and pepper as needed before serving immediately.

Notes

  • For the smoothest texture, use a potato ricer after boiling, before adding the dairy.
  • You can prepare the potatoes up to the draining step ahead of time; reheat them gently before proceeding with the recipe.
  • This recipe works well as an easy holiday side dish or a steakhouse style potatoes upgrade.

Nutrition

Find it online: https://cookingbyfelix.com/boursin-mashed-potatoes-recipe/