Easy Creamy Mashed Potatoes with Boursin Cheese

Easy Creamy Mashed Potatoes with Boursin Cheese

Why You Should Give This Recipe a Try

Mashed potatoes are the quintessential comfort food, pairing well with tons of different dishes. And while they are delicious and easy to make, why not take it up a  notch? These Easy Creamy Mashed Potatoes with Boursin Cheese are just as simple to make but with the added kick of garlicky, herby cheese. Creamy, ultra-rich mashed potatoes full of butter and warm heavy cream and cheese? Yes, please!

Some of the best features of this recipe:

No complicated steps. Everything is the same as regular mashed potatoes but with the addition of crumbled Boursin.

You control the texture. Like your mashed potatoes super smooth? Use a mixer. Prefer some chunkiness, use a hand masher.

Prefer your mashed potatoes on the slightly soupy side? Just increase the amount of heavy cream a bit.

A variety of flavors! While I like using the classic herb and garlic Boursin, the cheese comes in different varieties. Choose what works for you.

Recipe Ingredients

4 russet potatoes

1 tbsp salt

4 tbsp butter

¼ to ½ cup heavy cream

5.3 oz. package of Boursin Garlic & Fine Herbs cheese

Salt to taste

Helpful Tools

• Vegetable peeler
• Sharp knife
• Cutting board
• Large pot
• Colander
• Measuring cup
• Microwave safe bowl
• Large mixing bowl
• Stand mixer with paddle attachment/hand mixer/potato masher

Ingredient Notes

Russet potatoes are the go to for mashed potatoes because they are starchy and lend themselves to the fluffy texture you want. No russet potatoes? Try Idaho or Yukon gold as a backup.

Warm up your heavy cream for the ultimate smooth texture.

Potatoes are such a great blank canvas for flavorful additions. While I use Boursin Garlic & Fine Herbs cheese in this recipe, you can substitute one of the other varieties, like shallot & chive, caramelized onion & herbs.

Step-by-Step Instructions

1. Peel the potatoes and cut into uniform chunks. Avoid super small pieces as they will absorb too much water and practically disintegrate while boiling.

2. Place the potatoes in a pot with cold water and 1 tbsp salt. The water should be about two inches higher than the potatoes.

3. Boil the potatoes for 15-20 minutes. The time can vary, so you want to boil them until you can easily pierce them with a fork or the tip of a sharp knife. Overcooking will lead to mush and undercooking will lead to lumps, so be sure to check often.

4. Near the end of the cooking time, warm the heavy cream. I do this in a microwave safe dish in the microwave. You can also gently warm – but do not boil – the cream in a saucepan on the stove.

5. The tool you use to make your mashed potatoes will depend on the texture you want. I prefer my mashed potatoes to be really smooth, so I use a stand mixer with the paddle attachment. A hand mixer will work for this as well. If you prefer more texture, you can use a hand masher. 

6. Place the cut potatoes in a mixing bowl.

7. Cut the butter into cubes and add it to the potatoes. 

8. Mix on low speed until the butter melts.

9. Add in the warmed cream in a slow stream. You can add a bit, mix, and add more until you achieve the texture you prefer.

10. Crumble the Boursin and add to the potato mixture.

11. Mix on low speed until completely incorporated.

12. Salt to taste.

Check out the easy to follow recipe card, below, for complete instructions!

Storage

Store leftover mashed potatoes in an airtight container in the fridge for up to 3 days.

Easy Creamy Mashed Potatoes with Boursin Cheese can be reheated in the microwave. Add a touch of heavy cream and stir.

Tips & Tricks

Make sure that the potatoes are cut fairly uniformly. This will help ensure that they are cooked at the same time. Remember not to make them too small or they will fall apart when boiling.

Generously salt the water you use to boil the potatoes. The salt will get absorbed into the potatoes and will add more flavor. One tablespoon should be enough.

If you would like to get a head start on your mashed potatoes, you can peel and cube them 24 hours in advance. Store the potato chunks in a container of cold water in the fridge.

FAQs

Can I use something other than heavy cream?

You can use light cream, half-and-half, or even whole milk in this recipe. Obviously the lighter the liquid, the lighter the potatoes.

What can I use in place of russet potatoes?

You can use Yukon gold or Idaho potatoes with good success in this recipe.

How do I get a chunkier texture?

The best way to get a chunky texture is to go the old-fashioned way: use a hand masher.

Can I freeze mashed potatoes?

You can freeze mashed potatoes by portioning them out and putting them in an airtight container for up to 1 month. The cream and butter in this recipe will help them to retain their flavor and texture. You can always add a bit more cream, butter, and even Boursin during the reheating process.

Potatoes are so delicious, especially when covered in cheese and cream, so give this a try:

Easy French Comfort Food: Creamy Potatoes & Pancetta (Tartiflette)

How about a complete meal – with potatoes – on a sheet pan? So simple and delicious!

Sheet Pan Chicken with Baby Potatoes and Herb Butter