Boursin Mashed Potatoes

Everyone wants a good mashed potato recipe, and this one stands out. Boursin mashed potatoes are a great holiday side dish (or anytime you want a comforting dish!). These mashed potatoes are smooth, chunky, and creamy without being overly rich.
Prep Time 10 minutes
Cook Time 15 minutes
Total 25 minutes

This holiday season, Boursin Mashed Potatoes will make an elegant addition to holiday dinner table. Creamy, cheesy, and herby flavors that is sure to wow your guests!

This side dish is perfectly delicious and super easy to make.

Boursin mashed potatoes in a white dutch oven with a white and blue tea towel to the side.

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  • CREAMY – If you love potato side dishes, this mashed potatoes recipe is sure to become one of your favorites. It’s so delicious, creamy and decadent.
  • EASY – These creamy and rustic mashed potatoes are easy to make, thick and rich and perfect for a comforting side dish. We love how easy they are to make and deliciously flavorful they are without a ton of effort.
  • MEMORABLE – They are perfect for Thanksgiving or Christmas dinner, or anytime you want something extra special.
two white bowls of creamy Boursin mashed potatoes.

Ingredients

This cheesy and savory side dish recipe doesn’t require anything complicated! Here’s what you need:

  • Yukon gold potatoes 
  • Boursin cheese (garlic & herbs)
  • Butter – (European butter is a favorite option)
  • Salt (or to taste)
  • Heavy cream 

Optional garnish: chives or scallion greens

ingredients for the Boursin mashed potatoes in small glass bowls.

Instructions

Cut the potatoes into one inch cubes. Add them to a large pot or dutch oven. Add enough water so that they are covered by about one inch of cold water and boil until a sharp knife easily pierces them.

I didn’t peel the potatoes I used for this recipe, but you can if you prefer. We like the rustic texture that the skins provide to the finished dish.

Just give them a good scrub beforehand to remove any dirt.

wooden cutting board with cut up pieces of Yukon potatoes.
white dutch oven filled with cut up Yukon gold potatoes and covered with water.
drained cooked potatoes in the dutch oven.

After the potatoes are cooked, drain the water. 

Using the back of a wooden spoon or potato masher, mash the potatoes until slightly mashed up but still a little chunky. 

mashed up potatoes in the pot with Boursin cheese and butter to the side.
butter, Boursin cheese, and heavy cream in the mashed potatoes.
Boursin mashed potatoes topped with chives and butter.

Stir in the Boursin cheese, butter, salt and heavy cream until well combined and desired consistency is reached. 

Optional: serve with chopped chives or scallion greens on top as a garnish. 

Enjoy!

two white bowls with mashed potatoes.

How to store leftovers

This is an easy recipe that makes a great make ahead dish. Store in an airtight container in the refrigerator for up to 3 days.

More favorite sides

Here’s a few of our favorite side dish recipes that we think you’ll love too!

FAQ (frequently asked questions)

What’s the secret to good mashed potatoes?

Use Yukon gold potatoes as they are great for mashing and have such a creamy texture. Use plenty of salt, but be careful not to overdo it! Add in some fat – we like to use a creamy cheese like this Boursin cheese, butter, and heavy cream. So good!

Is Boursin good melting cheese?

Yup! It’s a soft cheese so it melts fairly easily. In addition to trying it in this mashed potato recipe, try it in pasta! You won’t regret it!

Want more recipes?

Check out the recipe index where you can discover more homemade recipes from my homestead kitchen!

Boursin Mashed Potatoes

Everyone wants a good mashed potato recipe, and this one stands out. Boursin mashed potatoes are a great holiday side dish (or anytime you want a comforting dish!). These mashed potatoes are smooth, chunky, and creamy without being overly rich.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 3 pounds Yukon gold potatoes
  • 5.2 ounce Boursin cheese garlic & fine herbs
  • 4 tablespoons butter
  • 1 teaspoon salt
  • ½ cup heavy cream
  • chives or scallion greens optional garnish

Instructions
 

  • Cut the potatoes into 1-inch chunks. Add them to a large stock pot or dutch oven. Add enough water so that they are covered by about one inch of water and boil until a sharp knife easily pierces them.
  • After the potatoes are cooked, drain the water. 
  • Using the back of wooden spoon or potato masher, mash the potatoes until slightly mashed up but still a little chunky. 
  • Stir in the Boursin cheese, butter, salt, and heavy cream until well combined. 
  • Optional: serve with chopped chives or scallion greens on top as a garnish. 

Notes

I didn’t peel the potatoes I used for this recipe, but you can if you prefer. We like the rustic texture that the skins provide to the finished dish. 
You could use your preferred type of potato for this recipe, such as russet potatoes, red potatoes, new potatoes, etc. But I much prefer Yukon golds because they give an ultra creamy texture and are the best for mashed potatoes. 

Nutrition

Calories: 350kcalCarbohydrates: 42gProtein: 7gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 49mgSodium: 570mgPotassium: 987mgFiber: 5gSugar: 4gVitamin A: 567IUVitamin C: 45mgCalcium: 69mgIron: 2mg
Keyword boursin mashed potatoes
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