These Boursin Mashed Potatoes take a simple side and make it memorable.
While I love spending an afternoon putting together a showstopping entrée, I’ve learned that the real joy sometimes comes from perfecting the sides. Mashed potatoes, for example, are a subtle star that can make an entire meal feel special. They’re reliably good for a crowd and quick to prepare, and here, with a little help from Boursin and Parmesan, they take on a gourmet twist that kicks everything up a few notches.
When I mix Boursin into mashed potatoes, the upgrade is instant. I like to use the garlic and herb flavor, which melts into the buttery potatoes, creating a smooth texture and rich flavor that permeates every bite. The Parmesan adds a touch of saltiness and more depth. It’s a truly indulgent result that elevates the humble mashed potato into a restaurant-worthy side dish. Whether you’re planning a holiday menu or simply need something satisfying for a weeknight meal, try these Boursin mashed potatoes. They’ll earn a spot in your permanent rotation.
What type of potato works best?
This is the million-dollar question. You have so many potato varieties to choose from, but which will deliver the taste and consistency you’re looking for? For this recipe, I reach for starchy varieties like Yukon Gold or russet. Russets are the starchier of the two. If you prefer light, fluffy mashed potatoes, go with them. If you’re after a more buttery, creamy finish, opt for Yukon Golds. Some people even do a mix of both.
How do I store leftovers?
Let the mashed potatoes cool completely, then transfer them to an airtight container. They’ll keep in the fridge for up to 3 days. Reheat them slowly over low heat on the stove or in the microwave, adding a splash of cream or butter to help restore their texture.
Serving suggestions
Mashed potatoes can be served with a plethora of dishes. They look good beside a heaping serving of Juicy Boneless Pork Ribs. They will taste great with the Best Brined Turkey Breast, should you be making this for a fancy weekend dinner. And it doesn’t get classier (or easier) than pairing it with a flaky Salmon In Parchment Paper.
Boursin Mashed Potatoes
Ingredients
- 2 pounds potatoes russet or Yukon Gold, scrubbed
- 1/2 cup butter room temperature
- 1/2 cup cream room temperature
- 1 tub Boursin cheese garlic and herb works great
- 1/2 cup Parmesan cheese grated
- Salt and pepper
- 1 tablespoon chives chopped
Instructions
- Bring a large pot of water to a rolling boil. If using russet potatoes, peel them. If using Yukon Gold, peeling is optional. Cube the potatoes into 2-inch pieces.
- Pour all the cubed potatoes into the water. Boil for 20 minutes or until the potatoes are completely soft.
- Drain the water. Add the butter, let it melt. Stir so it coats all the potatoes. Then add the cream, Boursin, Parmesan, salt, and pepper. Use a masher or a fork to mash until smooth.
- Taste the mash. Add more salt if required. Sprinkle on the chives and serve.
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