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boursin mashed potatoes in a white serving bowl
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5 from 1 vote

Boursin Mashed Potatoes

Boursin mashed potatoes are a crowd-pleasing and extra-savory take on everyone's favorite side dish. Vegetarian, gluten-free, and make-ahead friendly.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Sides
Cuisine: American
Keyword: boursin mashed potatoes
Calories: 191kcal
Author: Carolyn Gratzer Cope

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Leftovers will keep well in an airtight container in the fridge for a week and can be reheated per the microwave instructions above.

Nutrition

Serving: 1 | Calories: 191kcal | Carbohydrates: 23g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 652mg | Fiber: 2g | Sugar: 3g