Boursin Mashed Potatoes are the creamiest and most flavorful mashed potato recipe. Made with Boursin cheese, this simple recipe had tons of flavor and is so easy to make!

Boursin mashed potatoes in a white bowl with a sprig of thyme on top.

One bite of these Boursin Mashed Potatoes and I guarantee this will be your new favorite way to eat mashed potatoes. They are creamy, full of that delicious Boursin cheese flavor, and so simple and quick to make.

For a delicious ham to go with the potatoes, be sure to try this Slow Cooker Ham with Brown Sugar Glaze.  Got leftover mashed potatoes? Use them to make these delicious Mashed Potato Cakes! Looking for a simple holiday dessert? Don’t miss this Olive Oil Bundt Cake with a Lemon Honey Glaze

You’ll Love Boursin Mashed Potatoes

​Boursin Mashed Potatoes are truly the best mashed potatoes out there! Full of flavor and easy to make, this is sure to be your new favorite side dish. 

These creamy mashed potatoes have the best secret ingredient: boursin cheese. Boursin is a brand of Gournay cheese that is available in a variety of flavors. 

Boursin is similar to crumbly cream cheese and is available in most grocery stores. The cheese is flavored with savory ingredients, such as herbs and pepper, or shallots and chives. It’s makes the perfect mashed potatoes with a delicious herb flavor. 

Boursin mashed potatoes on a plate with a fork and a box of boursin cheese in the background.

This is a great recipe to have on hand for a special occasion like Thanksgiving dinner, Sunday dinner, or a busy weeknight. Made with simple ingredients, they are guaranteed to come out perfect every time! 

Ingredients and Substitutions

  • Potatoes: I like to make these with Yukon Gold potatoes but you can use Russet potatoes, Idaho potatoes, or any other potato blend you like. 
  • Butter: you can use salted butter or unsalted butter for this recipe. 
  • Half & Half: a little bit of half & half adds a lot of flavor and creaminess. Whole milk or heavy cream can be substituted instead. 
  • Boursin Cheese: My favorite Boursin cheese to use is the Garlic & Fine Herbs Gournay Cheese. One small round of this creamy cheese packs flavorful garlic, parsley, and chives. You can use whatever flavor Boursin cheese you like!
  • Seasonings: use kosher salt or sea salt and fresh ground black pepper to get the most flavor into your Boursin mashed potatoes. Add a bit of garlic powder or other seasonings to change up the flavors.

How to Make Boursin Mashed Potatoes 

This recipe for Boursin Mashed Potatoes comes together fast and you only need a few ingredients. You can also make these ahead of time and reheat before serving. 

Process shots showing how to make recipe including garnishing with a sprig of thyme.

Step 1: peel and boil potatoes

To start, peel potatoes and cut into large chunks. Place the peeled potatoes in a large pot. 

Fill with cold water until it covers the potatoes by two inches. Bring to a boil and reduce to a low simmer. Cook the potatoes until they are fork tender, about 10-15 minutes. 

Step 2: mash the potatoes

Drain potatoes then return to warm pot. Mash the potatoes until you reach the consistency you desire. Here, you can use a standard potato masher, a potato ricer, or (my favorite) an electric mixer to mash the potatoes. 

I like to have some chunks in my mashed potatoes so that’s why I use the hand mixer. However, if you prefer smooth potatoes, a ricer is the best way to do this. Either way, be sure not to over mix the potatoes, or you could end up with gummy potatoes. 

Step 3: add in the remaining ingredients

Once the potatoes are mashed, stir in the melted butter, warm half and half or warm milk, the entire round of Boursin cheese, and the seasonings. Stir until the ingredients are combined. 

Step 4: garnish and serve

Scoop the hot Boursin potatoes into a serving bowl and garnish with a sprig of thyme or a pad of butter. Serve immediately or see below on how to make-ahead for later. 

Boursin Mashed Potatoes in a large white serving bowl.

Recipe Tips

  • You can use Yukon gold, russet, or Idaho potatoes for this Boursin Mashed Potatoes. 
  • Use either a hand mixer, potato ricer, or potato masher here and just mash until you reach your desired consistency. 
  • Make sure your butter and half & half are warmed before adding to the potatoes. 
  • These can be made up to two days in advance. Just store in an airtight container.

Can you make-ahead mashed potatoes? 

You can make mashed potatoes up to two days in advance. Simply, make as instructed, cool, and refrigerate. When ready to reheat, follow one of the serving instructions below. 

Slow cooker method – this is a great way to reheat your mashed potatoes. Place the cooled potatoes in the slow cooker and set on high to reheat. Once warmed through, set to low and serve straight from the slow cooker. 

Double boiler method – place the mashed potatoes in a bowl set over a pot of simmering water. Stir until warmed through. 

Microwave method – place the potatoes in a large microwave-safe bowl and cover with plastic wrap. Poke a couple of holes in the plastic and heat on 70% heat until heated through. 

Before serving, stir the potatoes and taste for seasonings. If the potatoes seem dry, try adding a bit more melted butter. 

Boursin Mashed Potatoes in a white bowl.

More Delicious and Easy Side Dishes!

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Boursin Mashed Potatoes.

Boursin Mashed Potatoes

The creamiest and most flavorful mashed potatoes are made with a round of Boursin garlic-and-herb cheese spread. Find the spread in the deli counter of your grocery store.
5 from 17 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 302kcal


  • 3 pounds Yukon Gold potatoes peeled and diced into 2-inch chunks
  • 6 tablespoons butter, melted
  • 5.2 ounces Boursin garlic-and-herb cheese spread
  • ½ cup half and half, warmed
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper


  • Place the peeled and diced potatoes in a large pot and cover with cold water. Bring to a boil, reduce to simmer, and cook until potatoes are fork tender, about 15-20 minutes.
  • Drain the potatoes and place in a large bowl or back in the warm pot. Mash potatoes with hand mixer on low speed until you reach your desired consistency.
  • Add in the melted butter, Boursin cheese, warmed half and half, salt and pepper. Stir until just combined. Serve with a pad of butter or a garnish of thyme.



  • You can use Yukon gold, russet, or Idaho potatoes for this recipe. 
  • Use either a hand mixer, potato ricer, or potato masher here and just mash until you reach your desired consistency. 
  • Make sure your butter and half & half are warmed before adding to the potatoes. 
  • These can be made up to two days in advance. Just store in an airtight container. See post for different reheating options. 
  • Use leftover potatoes to make Mashed Potato Cakes


Calories: 302kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 496mg | Potassium: 739mg | Fiber: 4g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 34mg | Calcium: 52mg | Iron: 1mg
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Recipe Rating


  1. 5 stars
    Oh yum! These mashed potatoes sound amazing! Love the addition of the Boursin cheese. Definitely the perfect accompaniment to the holiday table.