Boursin Mashed Potatoes | Garlic & Herbs

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 completely fool-proof!

One bite 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.

My favorite Boursin cheese to use is the Garlic & Fine Herbs Gournay Cheese. One small round of this cheese packs flavorful garlic, parsley, and chives. Adding to normally bland potatoes, brings out so many flavors and is such a simple and quick addition.

To make Boursin mashed potatoes, all you need is a couple of ingredients:

• Yukon Gold potatoes
• butter
• half & half
• Boursin cheese
• salt & pepper

These mashed potatoes are guaranteed to be the most flavorful and creamiest you’ve ever tried. Plus, you can make them ahead, just see below for instructions.

Looking for more delicious holiday side dishes? Be sure to checkout some of these fan favorites:

Sweet Potato Casserole with Pecan Crumble Topping

Cornbread Stuffing with Sausage and Apples

Olive Oil Bundt Cake with a Lemon Honey Glaze

Slow Cooker Ham with Brown Sugar Glaze

Cranberry Pineapple Sauce with Apples

Scroll down to see how easy it is to make Boursin Mashed Potatoes.

What is Boursin Cheese?

Boursin is a brand of Gournay cheese that is available in a variety of flavors. Boursin is similar to crumbly cream cheese. The cheese is flavored with savory ingredients, such as herbs and pepper, or shallots and chives.

It is common to find a round of Boursin cheese on a cheese board. Boursin is excellent served with crackers and toasted bread.

How to Make Boursin Mashed Potatoes

To start, peel Yukon Gold potatoes and cut into large chunks. You could also use Idaho potatoes for this recipe.

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.

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

I like to have some chunks in my mashed potatoes so that’s why I use the handheld 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.

Once the potatoes are mashed, stir in the melted butter, half and half, the entire round of Boursin cheese, and the seasonings. Stir until the ingredients are combined. Serve immediately or see below on how to make-ahead for later.

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.

I hope you love this recipe for Boursin Mashed Potatoes! Give them a try and be sure to comment below.