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.
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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
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.
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.
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.
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.
FAQ (frequently asked questions)
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!
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!
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Boursin Mashed Potatoes
- 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
- 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.