Boursin Mashed Potatoes

Let’s be honest—mashed potatoes are already the MVP of comfort food. But when you toss in a package of Boursin Garlic & Fine Herbs Cheese? Game over. These Boursin mashed potatoes are smooth, creamy, and packed with flavor. They’re fancy enough for a holiday spread but easy enough for a weeknight dinner. Basically, they’re everything mashed potatoes should be… and then some.

In this post, I’ll walk you through the recipe step by step, share some tips and tricks, and answer all your burning questions about making this heavenly side dish. Plus, I’ll share a few fun ways to jazz up your mashed potatoes if you’re feeling adventurous.

Why You’ll Love These Mashed Potatoes

1. They’re ridiculously creamy. The combo of Yukon Gold potatoes, heavy cream, and Boursin cheese gives these mashed potatoes a velvety texture you’ll dream about.
2. Big flavor, zero stress. Boursin cheese brings the garlic and herb flavor so you don’t have to. It’s like magic in a box.
3. Crowd-pleaser alert! Whether it’s Thanksgiving or Taco Tuesday, everyone’s coming back for seconds. (Maybe thirds, if we’re being real.)
4. No fancy equipment needed. All you need is a pot, a masher, and a little elbow grease. Easy peasy.

When Should You Serve Boursin Mashed Potatoes?

Honestly, there’s no wrong time. These mashed potatoes are perfect for:

• Holidays: Thanksgiving, Christmas, or Easter—you name it, they’re a crowd-pleaser.
• Dinner Parties: Impress your guests without breaking a sweat.
• Weeknight Dinners: Pair them with grilled chicken, steak, or even just a big ol’ salad for an easy win.
• Comfort Food Cravings: Because sometimes you just need a bowl of creamy mashed potatoes and nothing else will do.

Why You’ll Love These Mashed Potatoes

1. They’re ridiculously creamy. The combo of Yukon Gold potatoes, heavy cream, and Boursin cheese gives these mashed potatoes a velvety texture you’ll dream about.
2. Big flavor, zero stress. Boursin cheese brings the garlic and herb flavor so you don’t have to. It’s like magic in a box.
3. Crowd-pleaser alert! Whether it’s Thanksgiving or Taco Tuesday, everyone’s coming back for seconds. (Maybe thirds, if we’re being real.)
4. No fancy equipment needed. All you need is a pot, a masher, and a little elbow grease. Easy peasy.

Ingredients You’ll Need

Here’s what you need to make the best Boursin mashed potatoes:

• 2 ½ pounds Yukon Gold potatoes (or red potatoes): Yukon Golds are buttery and perfect for mashing. Red potatoes work too if you want a slightly chunkier texture.
• ½ cup butter, softened: For that rich, buttery goodness.
• ⅓ cup heavy whipping cream: Adds extra creaminess.
• 1 (5.2 oz) package of Boursin Garlic & Fine Herbs Cheese, softened: The star of the show. It’s cheesy, garlicky, herby perfection.
• ½ teaspoon garlic powder: A little extra garlic punch never hurt anyone.
• ½ teaspoon coarse salt (or to taste): Because every good dish needs salt.
• ¼ teaspoon cracked black pepper: For a subtle kick.
• Fresh parsley, chopped: Optional, but adds a fresh pop of color.

Step-by-Step Recipe

1. Prep the Potatoes

Start by peeling and chopping your potatoes into roughly equal-sized chunks. This helps them cook evenly. If you’re using red potatoes and prefer a rustic vibe, you can totally leave the skins on. (Hey, fiber!)

2. Boil Until Fork-Tender

Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until they’re fork-tender. (Translation: You should be able to stab them easily with a fork.)

3. Drain and Dry

Drain the potatoes in a colander, then return them to the pot. Set the pot back on low heat for a minute or two to evaporate any extra water. This step might seem small, but it’s a game-changer for avoiding watery mashed potatoes. No one wants a soupy mess—trust me on this.

4. Mash Away

Add the softened butter, heavy cream, and garlic powder to the pot. Mash the potatoes using a potato masher or hand mixer until smooth. If you like your mashed potatoes a little chunky, mash them less—you do you! (Personally, I’m team creamy.)

5. Stir in the Star Ingredient

Now for the fun part: add the Boursin cheese. Stir it in until it melts and blends into the potatoes. Taste and adjust the seasoning with salt and pepper as needed. (Pro tip: Don’t skimp on the salt. It brings out all the flavors!) If you’re feeling fancy, you could even add a touch of grated Parmesan or a drizzle of olive oil for extra flair.

6. Garnish and Serve

Scoop the mashed potatoes into a serving dish and sprinkle with fresh parsley for a pop of color. Serve hot and watch them disappear. And when I say disappear, I mean faster than you can say “pass the gravy.”

Tips for Perfect Boursin Mashed Potatoes

1. Start with cold water. Always place your potatoes in cold water before boiling. This ensures they cook evenly and avoid that mushy outer layer.
2. Don’t overmix. Overmixing mashed potatoes can make them gummy. Mash just until smooth. Nobody wants sticky potatoes.
3. Warm your ingredients. Using softened butter and room-temperature cream helps everything blend together beautifully without clumping.
4. Taste as you go. It’s the golden rule of cooking. Taste your potatoes before serving and tweak the seasoning if needed. Sometimes just a pinch more salt or pepper makes all the difference.
5. Invest in good potatoes. Yukon Golds are worth the splurge because they’re naturally buttery and smooth.

Variations to Try

Want to switch things up? Here are a few ideas:

• Cheesy Kick: Add shredded Parmesan or sharp cheddar for extra cheesiness. It’ll take your potatoes to the next level.
• Herb Explosion: Mix in fresh chives, rosemary, or thyme for a herby twist.
• Garlic Lovers Unite: Roast a head of garlic and mash it into the potatoes for deep, sweet garlic flavor. It’s so worth the extra step.
• Bacon Bliss: Crumble some crispy bacon on top for a savory, smoky crunch. Because bacon makes everything better.

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FAQs About Boursin Mashed Potatoes

Can I make these ahead of time?

Absolutely! Make the mashed potatoes as directed, then transfer them to a baking dish. Cover and refrigerate for up to two days. Reheat in the oven at 350°F until warmed through, adding a splash of cream if needed. You can also reheat them in a slow cooker if you’re feeding a crowd.

What’s the best way to reheat mashed potatoes?

Reheat them gently on the stovetop or in the microwave. Stir in a little extra cream or butter to bring back the creaminess. A quick stir will make them feel fresh again.

Can I freeze Boursin mashed potatoes?

You can, but the texture might change a bit. Freeze in an airtight container for up to a month. Thaw in the fridge and reheat as needed. If they seem a little dry, stir in a splash of cream.

Can I use a different type of cheese?

Sure! While Boursin adds a unique flavor, you can swap it for cream cheese or goat cheese for a different twist. You could even mix in some blue cheese for a bold flavor punch.

What goes well with Boursin mashed potatoes?

These potatoes pair beautifully with roasted chicken, steak, turkey, or even a veggie-packed casserole. Honestly, they’re so good you might just eat them on their own. A hearty beef stew or grilled salmon also makes a great match.

Final Thoughts

There you have it—the creamiest, dreamiest Boursin mashed potatoes you’ll ever taste. They’re easy to make, loaded with flavor, and guaranteed to steal the spotlight at any meal. So grab your potatoes, your trusty potato masher, and let’s get cooking. (Just don’t forget the Boursin!)

If you try this recipe, let me know how it goes! Leave a comment or share your potato pics on social media. Because let’s face it, life is just better with mashed potatoes. And these? They’re the best of the best.