Boursin Mashed Potatoes Recipe

Ash Tyrrell

Boursin Mashed Potatoes Recipe

I have to admit, the first time I made Boursin Mashed Potatoes, I felt like I had discovered a secret side dish from a fancy restaurant. The creamy, garlicky flavor of Boursin cheese combined with tender potatoes was absolutely irresistible. I loved how simple it was to make yet so decadent in taste.

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Prep Time 5

Cook Time 40

Servings: 4

Ingredients Method Notes

Ingredients

Baby potatoes – 2 pounds: I love using baby potatoes because their skins are thin and tender meaning no peeling required. They cook evenly and add a rustic texture.
Boursin garlic and herb cheese – 5.2 ounces 1 tub: This is the star ingredient. Its soft, creamy texture melts perfectly into the potatoes, giving them a rich flavor.
Butter – 4 tablespoons: Adds a silky richness. Unsalted works best so you can control the saltiness.
Half-and-half – ½ cup: For creamy smooth potatoes. You can adjust for a thicker or looser texture.
Chives – 2 tablespoons chopped: Adds freshness and a mild oniony flavor.
Salt – 1 teaspoon or to taste: Enhances all the flavors in the dish.

Method

Start by placing the baby potatoes in a saucepan and covering them with cold water. Bring to a boil and cook until the potatoes are tender, about 15–20 minutes. Drain thoroughly to avoid watery mashed potatoes.
Return the potatoes to the pot and add butter. Mash until most of the potatoes are broken down. I like to leave a few small chunks for a rustic texture, but you can remove any large skins if you prefer.
Pour in the half-and-half and sprinkle in the chopped chives. Continue mashing until you reach your desired consistency. The potatoes should be creamy but not gluey.
Gently fold in the Boursin garlic and herb cheese. It melts into the potatoes, creating a luscious, savory base. Season with salt to taste and stir until everything is evenly combined.
Transfer the mashed potatoes to a serving dish. Garnish with extra chives for a pop of color and a fresh, mild onion flavor. Serve hot for the best experience.

Notes

I always use baby potatoes with the skins on—it saves time and adds a rustic look.
Warm your half-and-half slightly before adding; it makes mashing smoother and creamier.
For extra flavor, I sometimes lightly toast minced garlic before mixing it in.
If you want ultra-smooth potatoes, I use a ricer for perfectly fluffy results.
I always taste as I go, adjusting salt and cheese quantity for maximum flavor.