Gourmet Boursin Mashed Potatoes
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These simple-to-make yet gourmet-tasting Boursin Mashed Potatoes elevate any holiday table or meal. Yukon gold potatoes plus the soft, creamy garlic and herb cheese yield a velvety, moist, decadent side dish.
Why You’ll Love This Recipe
Please trust me that these are THE mashed potatoes to make for your next special event. There’s so much to love about them:
- Simple to make yet packed with complex flavor.
- Perfect for a special event like a birthday dinner or holiday meal.
- Can be made ahead and warmed up days later using our directions.
- Easy to double and serve for a large group meal.
P.S. If you LOVE Boursin cheese, you have to try our Boursin Chicken and Wild Rice Soup, 20-Minute Rigatoni and our Crock Pot Chicken Pot Pie.
Ingredients
In addition to salt, the only other ingredients needed for this recipe are…
Ingredient Notes:
- Yukon gold or yellow potatoes – I choose these potatoes because they have a rich, buttery flavor and creamy texture that works well in this recipe. You can certainly use another kind, like Russet, but definitely peel them.
- Whole milk – You can use a lighter milk or half and half, depending on your preference. I thought whole milk was the perfect balance.
- Unsalted butter – If you use salted butter, pull back the added salt by 1/4 teaspoon.
- Garlic and Fine Herbs Boursin cheese – A super power ingredient! This soft, creamy, spreadable French cheese is similar to cream cheese but less dense. It’s rich and buttery with a slightly tangy taste. I tested a few different flavored options in these mashed potatoes, but we enjoyed the Garlic and Fine Herbs variety the best. If you can’t find Boursin brand, look for Alouette Garlic and Herbs Cheese.
Instructions
You can find the full recipe in the recipe card at the bottom of this page.
- Boil the potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt. Cover and bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 10-12 minutes. Check doneness by poking them with a fork; they should be easily pierced.
- Drain the potatoes: Turn off the burner. Drain the potatoes in a colander and return to the pot. Let them sit for a minute or two to allow any excess moisture to evaporate.
- Mash the potatoes: Add in the milk, unsalted butter*, and 1 teaspoon salt. Stir everything until the butter is mostly melted. Use a potato masher or hand mixer to mash the potatoes until smooth (do not overmix or they will become gummy). Crumble the Boursin cheese over the top and stir until melted and thoroughly incorporated. Add more milk if the potatoes aren’t moist enough. Taste and add salt, as desired.
*If using salted butter, start by only adding in 3/4 teaspoon salt in Step 3.
How to Make Boursin Mashed Potatoes Ahead of Time
I tested making these ahead and storing in the fridge for several days and in the freezer. Here’s what I found:
Make Ahead Instructions: Make and fully cool the mashed potatoes. Store in an air-tight container in the refrigerator for up to 4-5 days. (If serving for a special event, I’d recommend only making them ahead by a day or two for maximum freshness.)
You can also freeze these, if needed, although the texture will be slightly altered after thawing.
Warming Up Later: After storing (and thawing in the fridge, if they were frozen), warm in the microwave or over low heat on the stovetop or in the slow cooker. Stir occasionally and add chicken broth or milk to thin out, if needed.
What to Serve With Boursin Mashed Potatoes
These are perfect for a special event like Thanksgiving, Christmas dinner, or a birthday dinner. Here are some main dishes they go well with.
FAQs
A good rule of thumb is to plan on about 1/2 pound (225 grams) of potatoes per serving for mashed potatoes on a normal day. But plan for 3/4 cup per person for a holiday meal.
So, for 10-12 people (1/2 cup serving size):
10 servings = 5 pounds (2.3 kg) of potatoes
12 servings = 6 pounds (2.7 kg) of potatoes
This estimate assumes you’re serving mashed potatoes as a side dish. If you expect people to take larger portions, you might want to add a little extra.
A standard serving of mashed potatoes is typically about 1/2 cup to 3/4 cup. This portion size is around 4 to 6 ounces (about 115 to 170 grams).
For planning:
1/2 cup per person = 10 servings would be around 5 cups total.
3/4 cup per person = 12 servings would be around 9 cups total.
Use non-dairy vegan butter in place of butter. Use dairy-free plain milk in place of whole milk. Almond, soy, or oat milk are great choices. Use Kite Hill Chives Cream Cheese in place of the Boursin cheese.
I tested making these 3 days ahead and storing in the refrigerator, as well as, freezing, thawing, and rewarming them.
I found that the mashed potatoes I made ahead and stored in the fridge warmed up really well and retained their texture and moisture. You can rewarm them in the microwave, on the stovetop over low heat, or in a slow cooker on low. When rewarming, stir occasionally and add broth or milk as need. They will remain good in the fridge for up to 5 days.
As for freezing, I found that the mashed potatoes were somewhat watery and a little separated after thawing. However, once I warmed them up and stirred them, they actually came back together pretty well and still tasted good. They were notably thinner than before freezing, though. I wouldn’t suggest freezing these ahead if you’re making them for a holiday meal or guests (just because it’s not the very best texture), but it does work if you have leftovers want to enjoy them later!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Gourmet Boursin Mashed Potatoes
These simple-to-make yet gourmet-tasting Boursin Mashed Potatoes elevate any holiday table or meal. Yukon gold potatoes plus the creamy garlic and herb cheese yield a velvety, moist, savory side dish
Ingredients
- 3 pounds Yukon gold or yellow potatoes, peeled and diced into 1-inch pieces (about 8 cups)*
- 1 cup whole milk, plus more as needed
- 6 tablespoons (3/4 stick) unsalted butter, cut into smaller pieces
- Salt, to taste
- 1 (5-ounce) container Garlic and Fine Herbs Boursin cheese (sub: Alouette Garlic and Herbs Cheese)
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Instructions
Make It Now:
- Boil the potatoes: Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt. Cover and bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 10-12 minutes. Check doneness by poking them with a fork; they should be easily pierced.
- Drain the potatoes: Turn off the burner. Drain the potatoes in a colander and return to the pot. Let them sit for a minute or two to allow any excess moisture to evaporate.
- Mash the potatoes: Add in the milk, unsalted butter*, and 1 teaspoon salt. Stir everything until the butter is mostly melted. Use a potato masher or hand mixer to mash the potatoes until smooth (do not overmix or they will become gummy). Crumble the Boursin cheese over the top and stir until melted and thoroughly incorporated. Add more milk if the potatoes aren’t moist enough. Taste and add salt, as desired.
*If using salted butter, start by only adding in 3/4 teaspoon salt in Step 3.
Make Ahead Instructions: Make and fully cool the mashed potatoes. Store in an air-tight container in the refrigerator for up to 4-5 days. (If serving for a special event, I’d recommend only making them ahead by a day or two for maximum freshness.) You can also freeze these, if needed, although the texture will be slightly altered after thawing.
Warming Up Later: After storing (and thawing in the fridge, if they were frozen), warm in the microwave or over low heat on the stovetop or in the slow cooker. Stir occasionally and add chicken broth or milk to thin out, if needed.
Notes/Tips
- Potato Prep: If you want to prep the potatoes ahead of time, go ahead and peel and dice them. Then store in a bowl of water in the fridge, making sure they are completely submerged. This prevents them from turning brown. When ready to use, drain off the water.
- Potato Sub: Russet potatoes will work instead of yellow potatoes but may require more milk.
- Adjusting Salt: I ended up adding in about 1/4 teaspoon more salt at the end, but I purposefully made this recipe a little less salty so you can adjust it to your own liking at the end. It’s easy to add salt but you can’t take it out. 😉
- For extra creaminess, use half and half instead of whole milk.
- If you’re making them ahead of time, you can keep the mashed potatoes warm in a slow cooker on the “warm” setting. Stir occasionally and add more milk or chicken broth if they get too dry.
- How to Store Mashed Potatoes: After preparing the mashed potatoes, let them cool to room temperature. Transfer them to an airtight container or a baking dish covered tightly with plastic wrap or foil. Store them in the refrigerator for up to 4-5 days. Warm in the microwave or on low heat in a slow cooker or on the stovetop, stirring occasionally.
- How do you make dairy-free mashed potatoes? Use non-dairy vegan butter in place of butter. Use dairy-free plain milk in place of whole milk. Almond, soy, or oat milk are great choices. Use Kite Hill Chives Cream Cheese in place of the Boursin cheese.
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