Boursin Mashed Potatoes

Side view of the pot of mashed potatoes with Boursin cheese.

Boursin Mashed Potatoes are the creamiest mashed potatoes that uses 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.

Course Side Dish

Cuisine American

Keyword boursin mashed potatoes

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 382kcal

Author Jessica - Together as Family

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