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Boursin mashed potatoes are a crowd-pleasing and extra-savory take on everyone’s favorite side dish. Vegetarian, gluten-free, and make-ahead friendly.
Why this recipe works
Boursin mashed potatoes are based on our long-ago perfected classic mashed potatoes recipe. We:
- Use Yukon gold or a similar gold-fleshed potato variety for the perfect texture
- Start potatoes in cold, well salted water so they cook evenly and infuse with flavor
- Mash before adding liquid to avoid any hint of gumminess
- Finish with a generous amount of creamy, savory boursin
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- Boursin garlic and fine herbs is a soft, creamy, and flavorful pasteurized cow’s milk cheese. This is my favorite flavor to use in mashed potatoes, but you can use other flavors if you like.
- Yukon Gold potatoes or a similar gold-fleshed potato variety have just the right ratio of creaminess to waxiness to starch to yield unfussy mashed potatoes that everyone will love.
- Whole milk gives mashed potatoes just the right consistency, so we like to use a good organic whole milk rather than a lower-fat version.
- I love Kerrygold salted butter, which comes from grass-fed cows and is cultured, both of which contribute so much deliciousness. It’s available at most grocery stores and isn’t particularly expensive.
How to make it
Here’s an overview of what you’ll do to make a great batch of boursin mashed potatoes. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Peel the potatoes and cut into 1-inch cubes. Place into a well-salted pot of cold water.
- Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain and return to pot.
- Mash the potatoes until smooth.
- Heat the milk and butter together until almost boiling. Pour into potatoes and add boursin, salt, and pepper. Stir together until creamy.
Expert tips and FAQs
Contrary to what you may have heard, it’s perfectly fine to make mashed potatoes in advance. The starches will relax a bit as mashed potatoes sit, and this is a perfectly good thing.
If you’ve used a heavy pot, you can pop a lid on it and expect the potatoes to stay hot for quite a while as you finish up other tasks. If not, you can easily reheat mashed potatoes in the microwave. We love our good old Corningware lidded casserole for this purpose, but really any microwave-safe serving bowl will do.
Leftovers will keep well in an airtight container in the fridge for a week and can be reheated per the microwave instructions above.
More favorite mashed potato recipes
Mashed potatoes may be the #1 most requested recipe in our household. Here are our favorite ways to enjoy them:
- For holidays: Perfect mashed potatoes for a crowd
- Small-batch classic Yukon Golds
- Wasabi mashed potatoes
- Dairy-free, vegan mashed potatoes
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Boursin Mashed Potatoes
Ingredients
- 2 pounds (900 grams) Yukon Gold potatoes
- 1 tablespoon plus 1 teaspoon fine sea salt, divided
- ¾ cup (177 ml) whole milk
- 2 tablespoons (28 grams) salted butter
- 1 5.2- ounce 147-gram package garlic and fine herbs boursin cheese
- ¼ teaspoon freshly ground black pepper
Instructions
- Peel the potatoes and cut into rough 1-inch cubes.
- Place in a medium pot and fill with cold water to cover by an inch.
- Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain and place back in pot.
- Mash with potato masher until smooth.
- Place milk and butter in a microwave-safe bowl or liquid measure and heat until just shy of boiling.
- Pour liquid into pot with potatoes. Add boursin, remaining 1 teaspoon salt, and pepper.
- Stir together until creamy.
Notes
- Boursin garlic and fine herbs is a soft, creamy, and flavorful pasteurized cow’s milk cheese. This is my favorite flavor to use in mashed potatoes, but you can use other flavors if you like.
- Yukon Gold potatoes or a similar gold-fleshed potato variety have just the right ratio of creaminess to waxiness to starch to yield unfussy mashed potatoes that everyone will love.
- Whole milk gives mashed potatoes just the right consistency, so we like to use a good organic whole milk rather than a lower-fat version.
- I love Kerrygold salted butter, which comes from grass-fed cows and is cultured, both of which contribute so much deliciousness. It’s available at most grocery stores and isn’t particularly expensive.
- Contrary to what you may have heard, it’s perfectly fine to make mashed potatoes in advance. The starches will relax a bit as mashed potatoes sit, and this is a perfectly good thing. If you’ve used a heavy pot, you can pop a lid on it and expect the potatoes to stay hot for quite a while as you finish up other tasks. If not, you can easily reheat mashed potatoes in the microwave. We love our good old Corningware lidded casserole for this purpose, but really any microwave-safe serving bowl will do.
- Leftovers will keep well in an airtight container in the fridge for a week and can be reheated per the microwave instructions above.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
