These Boursin Mashed Potatoes are rich, creamy and packed with flavor. Made with simple ingredients like Yukon gold potatoes, butter, warm milk, and a full package of Boursin cheese, they’re an easy upgrade from your usual mashed potatoes.
The herby and garlicky Boursin melts right in, giving the potatoes bold flavor without needing a bunch of extra ingredients. A little butter and milk keep the texture smooth and silky, while salt and freshly cracked black pepper keep the seasoning simple and spot on.
Whether you're serving them for a weeknight dinner, a special occasion, or a holiday meal, these mashed potatoes always work. Pair them with steak, chicken, turkey, or whatever you’ve got going. This recipe is as flexible as it is flavorful.
If you are looking for more mashed potato recipes, check out our: Roasted Cheesy Garlic Mashed Potatoes, Mashed Potatoes with Truffle, and Loaded Mashed Potatoes.
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Why We Love This Recipe
- Flavorful: The Boursin cheese brings built-in flavor with herbs, garlic and just the right amount of tang, so there’s no need to load up on extra seasonings. Each bite is rich, savory and full of depth without too much extra effort.
- Simple: With just a handful of ingredients and no complicated steps, this recipe comes together easily and leaves you with perfectly creamy mashed potatoes every time.
- Versatile: These perfect mashed potatoes are right at home on a holiday table or next to a quick weeknight dinner, and they pair well with just about any main dish you’re serving.
Ingredients
Here are the ingredients you will need for this mashed potatoes recipe:
- Potatoes: You will need 3 pounds of peeled yukon gold potatoes.
- Butter: I prefer to use unsalted butter.
- Milk: Use warm whole milk for the best flavor and texture.
- Boursin cheese
- Salt & black pepper
- Chives: Use fresh chives for serving.
See recipe card below for quantities.
Instructions
Let's make the best mashed potatoes together!
- Step 1: Place the peeled potatoes in a large pot and cover with cold water. Bring to a boil, then season the water with about ½ tablespoon salt. Let the potatoes cook until they’re nice and tender, about 20–25 minutes.
- Step 2: Drain the potatoes and return them to the pot.
- Step 3: Mash them gently with a potato masher.
- Step 4: Add in the rest of the salt, butter, warm milk, Boursin cheese, and freshly cracked black pepper. Stir together until the potatoes are smooth. Top with fresh chives and serve.
Substitutions and Variations
Here are some common recipe substitutions and variations for this mashed potatoes recipe.
- Boursin cheese: Swap in another soft cheese like garlic and herb cream cheese or herbed goat cheese if you don’t have Boursin. Both will give a similar creamy, flavorful result.
- Whole milk: Use half-and-half or heavy cream for an even richer texture, or go with a plant-based milk like oat or almond if needed.
- Chives: Try topping with fresh herbs like thyme, parsley or even rosemary instead of chives for a different finish.
- Yukon gold potatoes: Russet potatoes can be used instead of Yukon golds if you prefer a fluffier mash.
- Additions: Add a clove or two of roasted garlic for even more depth of flavor if you're a garlic fan.
Equipment
Here is some kitchen equipment you will need for this perfect side dish. You can find all of these products on Amazon.
Storage
Here are storage instructions for these delicious Boursin mashed potatoes.
- Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer Storage: Freeze mashed potatoes in a freezer-safe container or zip-top bag for up to one month, then thaw in the fridge overnight before reheating.
- Reheating Instructions: Reheat gently on the stovetop or in the microwave, adding a splash of milk and a little butter to bring back the creamy texture.
Top Tips
Here are some expert tips to make this easy recipe:
- Cut potatoes evenly: Chop the potatoes into similar-sized pieces so they cook at the same rate and you don’t end up with some too soft and others undercooked.
- Start with cold water: Add the potatoes to cold water before boiling. This helps them cook evenly from the inside out, so you don’t end up with mushy outsides and firm centers.
- Salt the water: Just like pasta, potatoes need to be seasoned while they cook. Salting the water adds flavor all the way through.
- Don’t over-mash: Mash the potatoes just until they’re smooth. Overworking them can make the texture gluey instead of creamy.
- Go extra smooth: A simple potato masher works great, but if you like your mashed potatoes extra smooth, try a potato ricer.
FAQ
I like the Garlic & Fine Herbs flavor. It works perfectly in this recipe, adding a rich, savory taste without overpowering the potatoes. That said, feel free to experiment with other varieties like Shallot & Chive or Cracked Black Pepper if you're in the mood to switch things up.
You can, but go easy with the mixing. Overworking the potatoes can turn them gummy instead of creamy. If you’re using a mixer, stick to low speed and stop once everything is well combined.
Totally fine! Leaving the skins on gives a more rustic texture and adds a little extra fiber. Just be sure to scrub them well before boiling.
Pairing
These are my favorite dishes to serve with this recipe:
Boursin Mashed Potatoes
Ingredients
- 3 lb Yukon gold potatoes peeled
- 6 tablespoons unsalted butter
- ½ cup whole milk warmed
- 5.3 oz Boursin cheese one package
- 1 tablespoon salt divided
- Freshly cracked black pepper to taste
- Diced chives for serving
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and season with ½ tablespoon salt. Cook until tender, about 20-25 minutes. Drain and return to the pot.
- Gently mash potatoes with a potato masher. Add remaining ½ tablespoon of salt, unsalted butter, warmed milk, Boursin cheese and freshly cracked black pepper. Continue to stir until consistency is to your liking.
- Top with diced chives and serve.
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