I didn’t know Boursin cheese could go in mashed potatoes until a friend served them at Thanksgiving last year. I’d always just used butter and cream, maybe some garlic if I was feeling fancy. But one bite of her version and I was hooked.
The thing about Boursin is that it does all the work for you. You don’t need to mess around with mincing garlic or measuring out herbs—it’s already packed with flavor. Just drop that little wheel of cheese into your hot potatoes, give it a stir, and you’ve got mashed potatoes that taste like you spent way more effort than you actually did.
Why You’ll Love These Mashed Potatoes
- Quick and easy – Ready in under 35 minutes, these mashed potatoes come together faster than most side dishes while tasting like you spent hours in the kitchen.
- Rich, creamy texture – The combination of Boursin cheese, butter, and heavy cream creates the most luxurious, velvety mashed potatoes you’ll ever taste.
- Minimal ingredients – With just a handful of simple ingredients, you can make restaurant-quality mashed potatoes at home without any fancy techniques.
- Perfect for any occasion – These work just as well for a casual weeknight dinner as they do for holiday gatherings or special celebrations.
- Customizable flavors – Since Boursin comes in different flavors like garlic and herbs or shallot and chive, you can easily switch up the taste to match your meal.
What Kind of Potatoes Should I Use?
Russet potatoes are really your best bet for this recipe because they’re starchy and fluffy, which means they’ll soak up all that creamy Boursin goodness perfectly. You could also use Yukon Gold potatoes if that’s what you have on hand – they’ll give you a slightly creamier, buttery texture that’s still really good. I’d avoid waxy potatoes like red potatoes or fingerlings for mashed potatoes since they tend to get gummy and don’t absorb the cream and butter as well. When you’re picking out your Russets at the store, look for ones that are firm with no green spots or sprouts, and try to choose potatoes that are similar in size so they cook evenly.
Options for Substitutions
While these mashed potatoes are pretty straightforward, here are some swaps you can make if needed:
- Russet potatoes: Yukon golds work great too and give you a naturally buttery flavor. They’re a bit creamier than russets, so you might need slightly less cream. I’d avoid red potatoes though – they’re too waxy for smooth mashed potatoes.
- Boursin cheese: This is really the star of the dish, so I wouldn’t substitute it if you can help it. But if you’re in a pinch, you could use cream cheese mixed with minced garlic and herbs – though it won’t have quite the same flavor punch.
- Heavy whipping cream: Half-and-half or whole milk can work, but your potatoes will be less rich. If using milk, add an extra tablespoon of butter to make up for it. Whatever you use, make sure to warm it first so your potatoes stay hot.
- Unsalted butter: Salted butter is fine – just go easy on adding extra salt at the end since the Boursin is already pretty salty.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with mashed potatoes is adding cold cream and butter, which can make your potatoes gluey and cool them down too quickly – always warm your cream first and use softened butter for smooth, creamy results.
Overworking your potatoes by mashing them too much or using a food processor will activate the starches and turn them into a sticky, paste-like texture, so mash just until smooth and no more.
Another common error is not salting the cooking water enough, which means you’ll have bland potatoes no matter how much you season them later – the tablespoon of salt in the boiling water is essential for flavor.
To get the perfect consistency, add the warm cream gradually rather than all at once, starting with one cup and adding more as needed until you reach your desired creaminess.
What to Serve With Boursin Mashed Potatoes?
These creamy mashed potatoes are rich enough to be the star of the plate, so they pair best with simple proteins like roasted chicken, grilled steak, or pan-seared pork chops. I love serving them alongside green beans or roasted broccoli to balance out all that creaminess. They’re also perfect for holiday meals – think Thanksgiving turkey or a Sunday pot roast with gravy that you can mix right into the potatoes. If you want to keep things easy on a weeknight, even some baked salmon or chicken thighs work great since the Boursin adds so much flavor on its own.
Storage Instructions
Store: Keep your leftover Boursin mashed potatoes in an airtight container in the fridge for up to 4 days. They’ll thicken up a bit as they cool, but that’s totally normal with mashed potatoes.
Freeze: You can freeze these mashed potatoes for up to 2 months in a freezer-safe container. Just know that the texture might be slightly different after freezing because of the cream and cheese, but they’ll still taste great.
Reheat: Warm them up in the microwave with a splash of cream or milk, stirring every 30 seconds until heated through. You can also reheat them on the stovetop over low heat, adding a bit of extra cream to bring back that creamy texture and stirring frequently so they don’t stick.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 32-38 g
- Fat: 134-148 g
- Carbohydrates: 200-220 g
Ingredients
- 4 tbsp unsalted butter (room temperature)
- 2 1/2 lb russet potatoes
- fresh chives or parsley (optional but recommended)
- 1 tbsp salt
- 5.2 oz Boursin cheese
- salt and black pepper (freshly ground preferred)
- 1 cup heavy cream (I prefer heavy cream for richness)
Step 1: Prepare the Potatoes
- 2 1/2 lb russet potatoes
Wash, peel, and cut the russet potatoes into 1 ½ inch cubes.
Rinse the potato chunks under cold water until the water runs clear.
This helps remove excess starch for fluffier mashed potatoes.
Step 2: Boil the Potatoes
- 2 1/2 lb russet potatoes (prepared in Step 1)
- 1 tbsp salt
- water (enough to cover potatoes)
Place the rinsed potato cubes in a large pot, add 1 tablespoon of salt, and cover with water by about 2 inches.
Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender.
Drain the potatoes and rinse briefly with hot water to remove any excess starch.
Step 3: Mash the Potatoes
- boiled potatoes (from Step 2)
While the potatoes are still warm, mash them using a potato ricer for the smoothest texture, or a masher if you prefer chunkier mashed potatoes.
Return the mashed potatoes to the pot to keep them warm.
Step 4: Mix in Dairy and Seasonings
- 4 tbsp unsalted butter (room temperature)
- 5.2 oz Boursin cheese
- 1 cup heavy cream
- salt and black pepper (freshly ground preferred)
Add the room temperature unsalted butter, Boursin cheese, and 1 cup of warm heavy cream to the mashed potatoes.
Gently fold everything together until well incorporated.
Season with salt and freshly ground black pepper to taste, adding more cream if you want a softer texture.
I like to let the butter fully melt in the warm potatoes before mixing for extra creaminess.
Step 5: Serve and Garnish
- fresh chives or parsley (optional but recommended)
- extra melted butter (optional)
Serve the mashed potatoes hot.
For extra flavor and a fresh touch, top with chopped fresh chives or parsley, and if desired, a bit of melted butter or your favorite gravy.
Classic Boursin Mashed Potatoes
Ingredients
- 4 tbsp unsalted butter (room temperature)
- 2 1/2 lb russet potatoes
- fresh chives or parsley (optional but recommended)
- 1 tbsp salt
- 5.2 oz Boursin cheese
- salt and black pepper (freshly ground preferred)
- 1 cup heavy cream (I prefer heavy cream for richness)
Instructions
- Wash, peel, and cut the russet potatoes into 1 ½ inch cubes. Rinse the potato chunks under cold water until the water runs clear. This helps remove excess starch for fluffier mashed potatoes.
- Place the rinsed potato cubes in a large pot, add 1 tablespoon of salt, and cover with water by about 2 inches. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain the potatoes and rinse briefly with hot water to remove any excess starch.
- While the potatoes are still warm, mash them using a potato ricer for the smoothest texture, or a masher if you prefer chunkier mashed potatoes. Return the mashed potatoes to the pot to keep them warm.
- Add the room temperature unsalted butter, Boursin cheese, and 1 cup of warm heavy cream to the mashed potatoes. Gently fold everything together until well incorporated. Season with salt and freshly ground black pepper to taste, adding more cream if you want a softer texture. I like to let the butter fully melt in the warm potatoes before mixing for extra creaminess.
- Serve the mashed potatoes hot. For extra flavor and a fresh touch, top with chopped fresh chives or parsley, and if desired, a bit of melted butter or your favorite gravy.
