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    Food » Boursin Mashed Potatoes

    Boursin Mashed Potatoes

    Posted: 03/07/2022 | Last updated: 03/07/2022 by Erin Leave a Comment
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    These creamy, cheesy, and buttery boursin mashed potatoes will become your favorite easy side dish! Vary the flavors of the cheese to keep things interesting! Feeds a large family or reheats beautifully so the leftovers don't go to waste.

    Overhead view of a bowl of boursin mashed potatoes with a spoon, some napkins, and a box of Boursin cheese visible.
    They're creamy, cheesy, and full of garlic and herb flavor.

    What Is Boursin?

    Boursin is a brand name of Gournay cheese - named for a French commune - that is creamy, spreadable, and similar in texture to cream cheese. There are several brands of Boursin available and any of them will be delicious in these creamy mashed potatoes. The cheese can be found in the refrigerated section of most standard grocery stores. Here are some flavors you may see:

    Flavors of Boursin:

    • Garlic & Fine Herbs
    • Shallot & Chive
    • Basil & Chive
    • Cracked Black Pepper
    • Fig & Balsamic
    • Caramelized Onion & Herbs

    When testing these Boursin mashed potatoes, I used the Garlic & Fine Herbs flavor - it's my favorite! I make these mashed potatoes every year for holidays or other special occasions (mostly because a block of Boursin is a little pricier than I usually spend on ingredients for mashed potatoes) but they are easy enough to make for any weekday meal.

    What If I Can't Find Boursin?

    If you can't find Boursin in your grocery store, look for Laughing Cow Garlic & Herb Cheese instead. It is similar enough in texture and flavor and will work very well for this recipe.

    Overhead view of boursin mashed potatoes with a box of boursin gournay cheese.
    Like them thin or thick? Smooth or lumpy? Customize them how you want!

    What Kind Of Potatoes Are Best?

    I used russets for these Boursin mashed potatoes. You can also use Yukon Gold varieties. These two types of potatoes are the best for making fluffy and creamy mashed potatoes. Yukon Gold will yield slightly denser mashed potatoes and have a natural buttery flavor. They will also be slightly yellow in color. Whichever one you choose, your mashed potatoes will be delicious!

    What Ingredients Do I Need?

    You only need a few simple ingredients to make these delectable potatoes. Let's take a look at them

    • Russets or Yukon Gold Potatoes: You'll need 3 pounds. Peel the potatoes, rinse them with cold water, and then cut into quarters (or large chunks, if your potatoes are big)
    • Warm milk: Whole milk will yield the creamiest potatoes, but feel free to use low fat varieties if you want to cut some calories. Warming the milk will prevent it from leeching heat out of your nice warm potatoes.
    • Salt: I salt the water the potatoes are boiling in and I also add a little salt to the mashed potatoes themselves. The amount will vary as peoples tastes are different, so start with just a little bit of salt and add more as needed.
    • Butter: I've found that the creaminess of the Boursin reduces the need to add a ton of unsalted butter to the potatoes, so about 4 tablespoons (half a stick) works out well.
    • Boursin Garlic & Fine Herb: Most grocery stores sell Boursin in 5.2-ounce block, so grab one of them for this recipe. You can use any flavor you like!
    Close up of a bowl of mashed potatoes with herbs, with a spoon stuck inside.
    These will be your favorite mashed potatoes.

    Why Salt The Water?

    Salting the water the potatoes boil in is similar to salting your pasta water. When the potatoes heat up in the hot water, the starches open up and are able to absorb the salt. Once the potatoes cool, the starches close back off, making it more difficult to really get the seasoning down to the center of the potato. So salt away!

    Add Potatoes First!

    When making pasta, you boil the water first and then add the pasta. When boiling potatoes, you want to do the opposite. Place the potatoes in the pot at the start, cover with water, and let the potatoes sit in the water as it comes to a boil. Doing things in this order will ensure you have the best texture in your potatoes.

    Can I Use A Hand Mixer Instead of A Potato Masher?

    If you prefer a completely lump-free bowl of Boursin mashed potatoes, you can use your hand mixer instead of a potato masher. But be careful! You want to keep the mixer on low speed and stop mixing as soon as your potatoes are smooth. Over mixing will cause your potatoes to be heavy and gummy (trust me, I've gotten distracted and done this many times!)

    I now prefer the texture of mashed potatoes using a regular ol' manual masher, but if you are feeding some folks that can't tolerate any lumps in their potatoes, go ahead and use the mixer!

    Storage & Freezing Instructions

    Store leftovers in the refrigerator in an airtight container. To reheat, you can use the stovetop or microwave. Stir in a drizzle of extra milk to help return the creamy texture to the potatoes.

    To Freeze, spoon finished mashed potatoes into a freezer-safe zip top bag. Freeze for up to 6 weeks (potatoes are prone to becoming freezer burned, so I recommend using them sooner than later)

    To Thaw, place frozen mashed potatoes into a pot over low heat. Stir as the potatoes thaw, drizzling in a little extra milk as needed to make the potatoes creamy.

    Print
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    Boursin Mashed Potatoes


    • Author: Erin K. Browne
    • Total Time: 40 minutes
    • Yield: 8 servings 1x
    Print Recipe
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    Description

    These mashed potatoes are super creamy, deliciously buttery, and flavored with Boursin garlic & herbs Gournay cheese. This will be your go-to mashed potatoes recipe!


    Ingredients

    Scale
    • 3 pounds russet potatoes, peeled, rinsed, and cut into large chunks
    • 4 tablespoons (½ stick) unsalted butter
    • 1 (5.2 ounce) block Boursin Garlic & Fine Herb cheese
    • 1 cup whole milk, warmed
    • Salt, for boiling water and for seasoning potatoes.

    Instructions

    1. Set Boursin on counter to take the chill out while potatoes are being prepared. In a large pot, add potatoes and add enough water to cover the potatoes by 1 inch.
    2. Add about 1 tablespoon salt to water. Set over medium-high heat and bring to a low boil. Boil for 20-25 minutes or just until potatoes are tender when pierced with a fork.
    3. Drain potatoes through a colander and return to pot. Add Boursin, butter, warm milk, and ½ teaspoon salt. Use a potato masher to mash potatoes until desired consistency is reached. Taste and adjust salt as needed.

    Notes

    Recommended Equipment

    6 Quart Stainless Steel Pot

    Stainless Colander

    Potato Masher

    You can use any flavor of Boursin that you like. If you can't find Boursin, try Laughing Cow brand garlic & herb flavored cheese instead.

    You can use Yukon Gold potatoes instead of russets.

    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Category: Side Dish
    • Method: Stovetop

    Keywords: mashed potatoes, cheese, butter, boursin, side dish

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    overhead view of creamy boursin mashed potatoes with text for pinterest.
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    About Erin

    Erin is a mom of two human babies and two fur-covered babies. She loves comfy clothes, eats too much peanut butter, and watches excessive amounts of Netflix. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

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    Hi, I'm Erin! I love food and I bet you do, too! I cook for my family and share the recipes that we love. Let's have some fun!

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