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Boursin Mashed Potatoes are the creamiest mashed potatoes that use Boursin’s signature shallots and chives cheese, buttery yellow potatoes, and fresh chives. This is the perfect side dish and takes any meal to a whole new level.
I love using Boursin in recipes – be sure and check out these other recipes that use creamy Boursin cheese like Baked Cheesy Broccoli With Boursin Cheese and Baked Tortellini Casserole.
Creamy Boursin Mashed Potatoes
These are seriously the best mashed potatoes! So often, mashed potatoes can be flavorless and kind of bland – not these Boursin potatoes. They are so creamy, cheesy, and loaded with tons of flavor thanks to an entire wedge of Boursin shallots and chives cheese.
These mashed potatoes are your typical potatoes that start with large chunks of yellow potatoes that boil in water, then the warm potatoes are mixed with warmed dairy such as milk and butter and the Boursin cheese.
It’s a favorite side for dinner, even a weeknight meal, and I always make them when I serve Slow Cooker Beef Tips & Gravy or Crockpot Chicken & Gravy for dinner.
Be sure and also try them for a nice Holiday dinner; they make a delicious side dish for the holiday season such as Thanksgiving, Easter, and Christmas.
Simple Ingredients Needed
- Yellow Potatoes : These are also called ‘Yukon gold potatoes’ and they have a sweet, mild, buttery flavor which is perfect for this mashed potato recipe. You will want to peel the skin off with a vegetable peeler and cut the potatoes into large 1″ chunks so they boil and cook faster.
- Milk : The higher fat the milk is, the better and creamier the potatoes will be. I always use half and half when I make mashed potatoes. If you don’t want the mashed potatoes as creamy, start with just 3/4 cup milk and then add more if necessary.
- Salted Butter
- Boursin Shallots and Chives Cheese : This is a specialty cheese that you will find over by the other specialty cheeses near the deli area of the grocery store. It comes in a round shape, similar to a hockey puck, and it’s wrapped in a aluminum wrapper inside a small square box.
- Fresh Chives : Fresh is best but you could substitute with dried if you really wanted to.
- Kosher Salt & Black Pepper : Use as much or as little as you prefer. I also heavily salt the potato water so I end up using about 1/2 teaspoon kosher salt. My family does not like black pepper so I never use this.
How To Make Creamy Mashed Potatoes With An Entire Package of Boursin Cheese (Printable Recipe Card)
Place the peeled potato chunks into a large pot. Cover the potatoes in cold water (fill to about 1-inch above the potatoes with water) and place them over medium-high heat on the stovetop. Bring to a boil, and then allow the potatoes to cook for 20-25 minutes or until they are easily pierced with a fork. I like to cover the pot with a lid to help speed up the cooking process.
When the potatoes are done drain the water from the pot.
In a small saucepan, over medium heat, heat the milk and the butter together until the butter is fully melted. Make sure to stir frequently to ensure the milk is not burning.
Immediately after the potatoes are done cooking and they have been drained, pour the warmed milk mixture over top along with the Boursin cheese. Use a potato masher, or a hand mixer on low speed, to mix the potatoes until they are smooth and creamy.
Stir in the chives, salt, and pepper. Serve warm and enjoy!
How To Store Mashed Potatoes
Any leftovers should be stored in an airtight container, in the refrigerator, for 3-4 days. I find it easiest to heat up individual portions in the microwave but you could also heat them on the stove top over low heat. You may need to add a splash of milk, broth, or water depending on your preferred consistency.
Substitutions and Variation Ideas
- Yellow Potatoes : Red potatoes are a great option especially if you prefer to have the skins on your potatoes. I don’t recommend using russet potatoes as they are very starchy, and can be overmashed quit quickly and easily; and they don’t have that buttery sweet flavor that yellow potatoes have.
- Milk : I suggest using a higher fat milk such as whole milk, half and half, or even heavy cream if you want a rich creamy texture. I use half and half.
- Salted Butter : You can use unsalted butter and then just be sure and add extra salt as needed for taste. I use salted butter plus additional salt at the end and while boiling the potatoes. Bland potatoes beg for lots of salt!
- Boursin Cheese : The only substitute I recommend for this is another flavor of Boursin cheese; there are other options such as garlic and fine herbs, basil & chive, and caramelized onion & herb.
Recipe FAQs
What Is The Best Way To Mash The Potatoes?
You can use a potato masher, a potato ricer, or a handheld electric mixer to mash the potatoes. Whatever you use, make sure that you are not overworking the potatoes and mashing too aggressively. For example, blend the potatoes at low to medium-low speed only if using a mixer. If you prefer chunkier mashed potatoes then you will probably definitely want to use a potato masher so you can control the consistency more.
Can I Peel and Cut The Potatoes Ahead of Time?
Yes, if you want to peel and dice your potatoes ahead of time to save time when it comes to prep, you can. Just peel them and cut them, then store them covered in cold water in the refrigerator until ready to cook. This can be done up to 24 hours ahead of time. This is actually an excellent step to take if someone is struggling with kidney problems, as it helps reduce the potassium content.
Do I Need To Mash Them Until Creamy Or Can I Leave Them Chunky?
You can mash your potatoes until they’re smooth, creamy, with no lumps; or keep them a little chunkier. It just depends on your desired texture.
What Is Boursin Cheese and Can I Use A Different Flavor?
Boursin is a brand of creamy flavored French cheese. The soft cheese is smooth and buttery, with no rind, and is typically packaged in foil to maintain freshness. It’s known for its signature garlic and fine herbs flavor, but it also comes in a variety of other flavors which can be easily substituted in this mashed potato recipe. Boursin is often enjoyed as a spread on crackers, used in cooking, or used in vegetables.
More Potato Side Dishes
- Parmesan Roasted Potatoes
- Cream Cheese Mashed Potatoes
- Roasted Red Potatoes
- Ranch Potatoes
- Garlic Parmesan Roasted Sweet Potatoes
- Roasted Rosemary Potatoes
- Maple Cinnamon Roasted Sweet Potatoes
- Crockpot Mashed Potatoes
Boursin Mashed Potatoes
Ingredients
- 3 pounds yellow potatoes (peeled and cut into 1-inch chunks)
- 1 cup half and half
- 3 tablespoons salted butter
- 1 package (5.3 oz) Boursin shallots and chives cheese (unwrapped from foil packaging)
- 1 tablespoons chopped fresh chives
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Place the peeled potato chunks into a large pot. Cover the potatoes in cold water (fill to about 1-inch above the potatoes with water) and place them over medium-high heat on the stovetop. Bring to a boil, and then allow the potatoes to cook for 20-25 minutes or until they are easily pierced with a fork.*I like to cover the pot with a lid to help speed up the cooking process. I also add about 1-2 teaspoons kosher salt into the water as it helps flavor the potatoes.3 pounds yellow potatoes
- When the potatoes are done drain the water from the pot.
- In a small saucepan, over medium heat, heat the milk and the butter together until the butter is fully melted. Make sure to stir frequently to ensure the milk is not burning.1 cup half and half, 3 tablespoons salted butter
- Immediately after the potatoes are done cooking and they have been drained, pour the warmed milk mixture over top along with the Boursin cheese. Use a potato masher, or a hand mixer on low speed, to mix the potatoes until they are smooth and creamy.1 package (5.3 oz) Boursin shallots and chives cheese
- Stir in the chives, salt, and pepper. Serve warm and enjoy!*Use as much, or as little salt and black pepper as wanted, maybe start with less and add more if needed because it also depends on if you salted the potato water, etc. I end up using a heaping 1/2 teaspoon kosher salt and no black pepper (my family does not like pepper).1 tablespoons chopped fresh chives, 1 teaspoon kosher salt, ½ teaspoon black pepper
Notes
- Yellow Potatoes : Yellow potatoes are also called Yukon Gold potatoes. Red potatoes are a great option especially if you prefer to have the skins on your potatoes. I don’t recommend using russet potatoes as they are very starchy, and can be overmashed quit quickly and easily; and they don’t have that buttery sweet flavor that yellow potatoes have.
- Milk : I suggest using a higher fat milk such as the half and half, or even heavy cream if you want a rich creamy texture. You could use whole milk or 2% milk but the potatoes won’t be as creamy and you probably won’t need the full 1 cup of milk.
- Salted Butter : You can use unsalted butter and then just be sure and add extra salt as needed for taste. I use salted butter plus additional salt at the end and while boiling the potatoes. Bland potatoes beg for lots of salt!
- Boursin Cheese : The only substitute I recommend for this is another flavor of Boursin cheese; there are other options such as garlic and fine herbs, basil & chive, and caramelized onion & herb.
- Salt Tip : I use kosher salt in this recipe and end up adding about a heaping 1/2 teaspoon at the end after I have mashed the potatoes. I also heavily salt the potato water which is probably why I use less salt in the end. Just add what you prefer a little bit at a time, while tasting, to see if you need more or not.
Nutrition
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