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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 302kcal

Author Angela Allison

Ingredients

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
sliced chives for topping (optional)

Instructions

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.

Notes

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!

Nutrition