Boursin Mashed Potatoes

Garlic herb Boursin cheese transforms everyday mashed potatoes into a rich, creamy, and extra-flavorful side dish that is quick enough for weeknights and special enough for holiday meals.

I combined two of my favorite things (potatoes & Boursin) and made this delicious & easy Boursin mashed potatoes recipe. I’m shocked I haven’t thought of combining the two earlier, but I’m so glad I finally did. We all loved these garlicky, buttery potatoes were decadent and delicious, and we all thought they paired well with a juicy steak, steamed artichoke, and simple salad.

Boursin Mashed Potatoes

Ingredients:

• 2 lbs. russet potatoes, peeled and chopped into same-sized chunks
• ½ cup whole milk
• 2-3 tbsp butter, to taste
• ¼ tsp garlic powder
• Sea salt and freshly cracked black pepper, to taste
• 1 (5.2-oz) package Garlic and Fine Herbs Boursin Cheese, crumbled

Serving Options: 

• Butter, optional
• Chives, snipped, optional

How to Make Boursin Mashed Potatoes:

Cook the potatoes by placing them in a large pot of well-salted water and bringing to a boil over high heat. Cook until the potatoes are fork-tender, about 15–20 minutes. Drain the potatoes in a colander and return them to the hot pot over the stovetop for a minute or two to steam off excess moisture.

Meanwhile, warm the milk, butter, garlic powder, sea salt, and freshly cracked black pepper to taste until melted & very warm.

Make the Boursin mashed potatoes by adding the warm milk/butter mixture to the hot potatoes, along with the crumbled Boursin cheese.

Beat the potatoes with a hand mixer or hand masher until creamy and smooth. Taste & re-season if needed.

To serve, spoon the potatoes into a serving bowl and top with a dollop of butter, fresh chives, and freshly cracked black pepper to taste, if desired. Serve immediately. Enjoy.