Step up your potato game with these Boursin Mashed Potatoes. Cheesy and decadent, this side dish is perfect for weekend dinners and quick-fix weekday meals alike!
While it’s fun to set aside an afternoon in the kitchen and produce the most spectacular entrée ever imagined, sometimes you have to hone your culinary skills with the supporting cast. Mashed potatoes, for instance, work hard to complete your dinner. They’re healthy and filling and a cinch to make, and by adding Boursin and Parmesan as we do here, they become a gourmet version of the potatoes you’ve come to know and admire.
The result is a decadent potato dish, thanks to the cheeses. It’s perfect for weekend dinners with guests because it’s a step up from your traditional mashed potato but can be whipped up in such a short period of time that it lends itself to weekday dinners in which speed is key. I’ve made a few mashed-potato dishes in my time—my Make-Ahead Mashed Potatoes are perfect when you’re thinking long-term, while my Blue Cheese and Apple Mashed Potatoes are a feast unto themselves—but this Boursin recipe treads that line between side dish and star.
What Type of Potato Works Best?
Ahh, the million-dollar question. You have so many to choose from but which will deliver the taste and consistency you’re looking for? Well, there is a logic to which potato will suit you best. In general, you want a variety that is thick-skinned, like a russet, which are high in starch, low in moisture, break down easily, and absorb butter and cream easily. If you like light and fluffy potatoes—who doesn’t!—russet is your go-to. Others prefer Yukon Gold for their natural creaminess, though they aren’t as starchy as russets. On the flipside, avoid any potato described as waxy (e.g., red-skinned varieties).
Ingredients
- 2 lb. potatoes, scrubbed
- ½ cup butter, room temperature
- ½ cup cream, room temperature
- 1 tub Boursin cream cheese (Garlic & Herbs works great)
- ½ cup Parmesan, grated
- salt and pepper
- 1 tbsp chives, chopped
How to Make Boursin Mashed Potatoes – The Steps
Step 1: Bring a large pot of water to a rolling boil. Meanwhile, cube the potatoes into 2-inch pieces.
Step 2: Pour all the cubed potatoes into the water. Boil for 20 minutes or until the potatoes are completely soft.
Step 3: 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.
Step 4: Taste the mash. Add more salt if required. Sprinkle on the chives and serve.
Top Tips For Perfect Boursin Mashed Potatoes
- If you don’t want to mash the potatoes, pick yourself up a potato ricer and push them through the device. It will make for a more uniform consistency.
- For a saltier mash, add some flaky sea salt before serving.
- When using a hand mixer, be careful that you don’t overmix your potatoes and turn them to glue.
- Rinse the potatoes before and after you boil them to remove any excess starch. Cutting down on the starch will result in fluffier mash.
- I like to use warm cream so my potatoes don’t get cold so quickly. I also think it makes them creamier.
- Use the Boursin Garlic & Herbs Cheese flavor (though this is a matter of preference)
FAQs
Assuming you want to use something you already have on hand, I would reach for either flour (all-purpose is fine) or cornstarch. Start slow, stir, and sample. Add more as necessary.
The melted butter coats the starch in the potatoes. Adding the cream then changes the consistency (i.e., makes it creamier). If you do it the other way around, your potatoes will be gluey.
If your spuds aren’t fluffy, it could have to do with the variety of potato you’re using. You want something thick-skinned, like russets, and avoid waxy red-skinned potatoes, which will lead to that gluey consistency no one likes.
No. As long as you use baby potatoes or potatoes with thin skins, peeling them isn’t necessary. The skin also contains some of the potato’s nutrients, so from a health perspective, you’ll want to leave it on.
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 feast. And it doesn’t get classier (or easier) than pairing it with a flaky Salmon done in parchment paper.
Variations
If you’d like to experiment with this recipe, I suggest taking a look at the different flavors of Boursin cheese available at your local grocery store. You can also try different potatoes. If you’re used to russets, try Yukon Gold. You can also replace the chives with, say, scallions, and add various herbs like rosemary, thyme, or dill. Mix and match some of these suggestions and see what works for you.
How to Store Your Mashed Potatoes
If you’d like to make your Boursin Mashed Potatoes beforehand, do so, then store it in a casserole dish in the fridge. Twenty minutes before you plan on serving it, take it out and heat it in the oven at 350°F. You can add cheese on top if you like. Any leftovers can be stored back in said casserole dish or airtight container and kept in the fridge for up to 5 days. You can also freeze the potatoes for up to 5 months. Just let it thaw in the fridge before reheating it in the oven or microwave.
Boursin Mashed Potatoes
Ingredients
- 2 lb. potatoes scrubbed
- ½ cup butter room temperature
- ½ cup cream room temperature
- 1 tub Boursin cream cheese (Garlic & Herbs works great)
- ½ cup Parmesan grated
- salt & pepper
- 1 tbsp chives chopped
Instructions
- Bring a large pot of water to a rolling boil. Meanwhile, 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.
Nutrition
