Boursin Mashed Potatoes
These Boursin Mashed Potatoes are ultra-creamy, buttery, and infused with rich garlic-and-herb flavor from melted Boursin cheese. They come together easily and make the perfect side dish for holidays, weeknight dinners, or anytime you want mashed potatoes that feel a little extra special.
If you’re looking for a creamy mashed potatoes recipe that’s easy, delicious, and guaranteed to impress, these Boursin Mashed Potatoes are about to become your new favorite holiday side dish. They take everything you love about classic mashed potatoes and elevate it with rich, herby Boursin cheese — making them perfect for weeknight dinners, holidays, or anytime you want mashed potatoes that taste restaurant-worthy with minimal effort.
What I love about this Boursin mashed potatoes recipe is how simple it is. The Boursin melts right into the warm potatoes, adding the perfect blend of garlic and herbs without needing a dozen extra ingredients. It’s cozy, comforting, and one of those dishes everyone at the table will ask for again and again.
So whether you’re planning your Thanksgiving menu or just need an easy side dish to round out dinner tonight, let’s dive into the creamiest, dreamiest mashed potatoes ever.
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Why You'll Love This Recipe
- Big flavor, minimal ingredients - thanks to the Boursin garlic-and-herb cheese, you get tons of flavor without needing extra herbs or spices.
- Ultra-creamy texture - he Boursin melts seamlessly into the potatoes, giving you the smoothest, richest mashed potatoes ever.
- Perfect for any occasion - fancy enough for holidays, simple enough for weeknights. It would go SO well with my Instant Pot Mississippi Pot Roast or Balsamic Oven Braised Pot Roast!
- Quick and easy - this is an easy recipe for mashed potatoes that comes together with basic techniques and minimal prep.
Ingredients
Russet Potatoes - these are the best potatoes to make mashed potatoes with. See the variations section for substitutions.
Boursin Cheese - this garlic and herb soft cheese adds flavor and creamy texture to these luscious mashed potatoes.
Heavy Cream - warm heavy cream is stirred into the mashed potatoes to make them incredibly creamy and it also thins out the potatoes a bit. You could also use whole milk or half and half if you don't have heavy cream.
Butter - of course mashed potatoes need butter! I use unsalted butter but you can use salted if that's what you have. Just adjust the salt as needed.
Salt and Black Pepper - this helps bring out all of the flavors of the mashed potatoes.
Please refer to the recipe card for the complete list of ingredients.
Variations
Add Onion - these potatoes would be delicious with some caramelized onions or shallot stirred in.
Different Cheese - you could use another soft cheese like goat cheese instead of Boursin. I have also made these with both the Garlic and Herb flavor and Shallot and Chive flavor of Boursin. Boursin makes other flavors like Caramelized Onion or Black Truffle, which would be fun to try. You could also use a flavored cream cheese if you can't find Boursin.
Different Potatoes - I love making mashed potatoes with Russet potatoes, however Yukon gold potatoes would also work.
Step by Step Instructions
Photo 1. Peel the potatoes and cut into large chunks (not pictured).
Photo 2. Bring a pot of water to boiling. Add the potatoes and cook for 15-20 minutes, or until tender. Drain.
Photo 3. Add the potatoes back to the pot and mash with a potato masher, food mill, or using a potato ricer.
Photo 4. Add the warm cream, Boursin, butter, and salt to the potatoes, and mix to combine. Serve and enjoy.
Expert Tips
Potato Masher vs Ricer - a potato ricer will give the potatoes an incredibly creamy consistency. I use a masher and the potatoes are still very creamy, but there are occasionally some chunks. It is a personal preference and for me, it mainly comes down to what kitchen tool I have, which is a masher.
Storage - store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Warm Up The Cream - be sure to warm up the cream in the microwave for 45-60 seconds prior to adding it to the potatoes, as it will incorporate easier and make the best creamy potatoes.
Recipe FAQs
I think that would work, although I have not tried it myself. Use the same amount of sweet potatoes and other ingredients, but adjust the heavy cream as needed. Start with just ½ cup to begin with and then add 1 tablespoon at a time.
Absolutely. Prepare them up to a day in advance, refrigerate, and reheat gently with a splash of milk or cream to restore creaminess.
Yes, they freeze well. Store in an airtight container for up to 2 months and reheat slowly, adding extra butter or milk if needed.
Keep them covered in a slow cooker on “warm” for up to 2 hours, stirring occasionally. Add more cream as needed, if they start to dry up.
Other Side Dish Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Boursin Mashed Potatoes
Ingredients
- 3 lbs russet potatoes peeled and cut into large chunks
- 5.3 ounces Boursin cheese
- ¾ cup heavy cream plus more for thinning out as needed
- 4 tablespoon butter melted
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a pot of water to boil.
- Add the peeled and chopped potatoes and cook for 15-20 minutes, until tender.
- Drain the potatoes and, while still warm, mash the potatoes using a potato masher or a potato ricer.
- To the potatoes, add the Boursin, warmed cream, butter, salt, and pepper.
- Stir until combined.
- Serve and enjoy!
