Basic mashed potatoes are elevated to a rich, herb-forward delight in this Boursin Mashed Potatoes recipe. Creamy, cheesy, and velvety, these potatoes are an indulgent side that’s perfect for holidays or any comforting meal.
I’ve made classic mashed potatoes for years—light, fluffy, and perfectly balanced with cream, butter, and a hint of garlic. They were hard to beat until I stirred a puck of Boursin garlic & fine herb cheese into the mix. That single addition turns everyday mashed potatoes into something truly memorable.
These Boursin mashed potatoes have become a holiday favorite in my kitchen, standing alongside other staples like cranberry sauce, macaroni and cheese, and cornbread dressing.
Recipe Tips From My Kitchen
Follow these tips for extra-creamy, flavorful Boursin mashed potatoes:
- Don’t overcook the potatoes. Cook until fork-tender; overcooking can make them gummy or waterlogged.
- Drain thoroughly. Return potatoes to the pot for a minute to let steam escape—this removes excess moisture and prevents runniness.
- Use softened butter. Soft (not melted) butter folded in gives a silkier texture.
- Don’t skimp on the richness. The full amounts of butter and heavy cream make these potatoes decadently smooth.
- Use a hand mixer. A hand mixer produces a whipped, airy texture most people love. A potato masher works too but won’t yield the same whipped finish. Avoid overmixing, which can make potatoes gluey.
- Work while hot. Warm the cream and combine everything while the potatoes are hot so the cheeses melt smoothly and the texture stays creamy.
Why You’ll Love These Boursin Mashed Potatoes
This recipe stands out for several reasons:
- One-pot convenience. The recipe uses a single pot, which keeps cleanup simple—especially helpful during busy holiday cooking.
- Bold herby flavor. Boursin cheese infuses the potatoes with garlic and herbs, removing any risk of blandness.
- Versatile pairing. These potatoes suit holiday roasts, ham, turkey, or a simple weeknight steak or chicken dinner.
Ingredients You Need & Why
A handful of straightforward ingredients make this dish easy to prepare. Check the recipe card below for exact measurements.
- Russet potatoes – They mash to a naturally fluffy, creamy texture. Yukon Golds can also be used.
- Boursin cheese – I use the garlic & fine herb variety for its punchy, savory profile. Substitute another Boursin flavor if you prefer.
- Mozzarella – Adds melty, stretchy texture rather than extra flavor; freshly shredded from a block works best.
- Heavy cream – Key to a rich, silky mash. You can use half-and-half or whole milk for a lighter version.
- Butter – Use plenty and keep it softened for the best mouthfeel.
How to Make Boursin Mashed Potatoes
Adding Boursin cheese requires no extra fuss but delivers a major flavor upgrade. Below is a concise overview—refer to the printable recipe card for exact amounts and timings.
- Boil the potatoes. Peel and chop potatoes, removing any eyes. Place in a large pot, cover with cold water, add a tablespoon of salt, and boil until fork-tender, about 15 minutes. Drain thoroughly.
- Heat the cream and combine. Return the empty pot to the stove over medium-low heat. Add about 1 cup of heavy cream and freshly cracked pepper, then bring just to a simmer. Return the drained potatoes to the pot, add softened butter, shredded mozzarella, minced chives, and the Boursin cheese.
- Whip until smooth. Use a hand mixer to whip the potatoes until creamy, adding more cream a splash at a time until the texture is velvety.
- Serve and garnish. Taste and adjust seasoning. Transfer to a serving bowl and top with extra butter and chives if desired. Serve warm.
Flavor Variations
Customize the recipe easily with these ideas:
- Different Boursin flavors. Try shallot & chive, rosemary & black garlic, or basil & chive for new profiles.
- More garlic. Boil a few garlic cloves with the potatoes for a mild garlic note, or add minced garlic to the cream for a stronger punch. Roasted garlic stirred in gives a mellow, caramelized flavor.
- Loaded style. Swap mozzarella for sharp cheddar, stir in crumbled bacon, and finish with green onions for loaded mashed potatoes.
What to Serve with Boursin Mashed Potatoes
These mashed potatoes pair beautifully with holiday mains like ham, turkey, or glazed ham, and they’re equally at home beside weeknight proteins such as roast chicken or steak. They also complement classic sides like corn casserole, cranberry sauce, and sweet potato casserole.
Make Ahead and Storage
- Refrigerate: Cool completely and store in an airtight container in the fridge for up to 4 days.
- Freeze: Place cooled mashed potatoes in a freezer-safe container for up to 2 months.
- To reheat: Thaw overnight in the refrigerator, then reheat gently on the stovetop, in the oven, or in the microwave with an extra splash of milk or cream and a bit of butter to restore creaminess.
Looking For More Side Dish Recipes?
- Scalloped Potatoes
- Creamed Spinach Bake
- Loaded Corn Casserole
- Honey Butter Cornbread
- Slow Cooker Mac and Cheese
I hope you enjoy this easy Boursin Mashed Potatoes recipe. Leave a comment if you have questions or feedback.
If you make these, share your photos on social media—it’s always a joy to see how recipes turn out in your kitchen.
Cheesy Boursin Mashed Potatoes
Ingredients
- 3 pounds russet potatoes
- 5.2 ounces Boursin Garlic & Fine Herb cheese
- 2/3 cup shredded mozzarella
- 1 1/2 cups heavy cream
- 8 tablespoons salted butter, softened
- 1/3 cup minced chives
- freshly cracked pepper
- salt
Instructions
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Peel and chop the potatoes, removing any eyes or blemishes for the smoothest texture.
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Place potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tablespoon salt and cook until fork-tender, about 15 minutes. Drain well.
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Return the empty pot to the stove over medium-low heat. Add 1 cup of heavy cream and 1 teaspoon freshly cracked pepper and bring to a gentle simmer.
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Return the drained potatoes to the pot. Add softened butter, shredded mozzarella, minced chives, and the Boursin cheese.
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Use a hand mixer to whip the potatoes until smooth and creamy, adding additional cream in splashes until you reach a velvety texture. Alternatively, use a potato masher and work to remove lumps without overworking.
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Taste and adjust seasoning with salt and pepper. Transfer to a serving bowl and top with extra pats of butter and chives if desired.
Notes
Preparation Tips:
- Don’t overcook or under-drain the potatoes to avoid a gummy texture.
- Use softened butter rather than melted for a silkier mouthfeel.
- Use a hand mixer for whipped texture but avoid overmixing.
Nutrition
Nutrition information is an estimate and should be used as a guide.