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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Find it online: https://thrivinghomeblog.com/gourmet-boursin-mashed-potatoes/