Mashed Potatoes with Boursin Cheese is a creamy side dish that gets extra richness from soft cheese melted right into the potatoes. Serve with Mushroom Lentil Loaf and Roasted Brussels Sprouts for a pairing that fits for holidays and everyday cooking.
Holiday Mashed Potatoes
People have strong opinions about the Thanksgiving mashed potatoes, which is why I served this version at dinner last night without telling my family it was a quiet test run for the holiday. I usually make my Mashed Potato Casserole, made with sour cream and cream cheese, but now I’m seriously considering a subtle change for this year.
Melting Boursin into warm potatoes adds a gentle herb flavor and a rich texture without straying from the classic style people expect during the holidays. They still look and feel like the mashed potatoes everyone knows, just with a little more depth that feels right for a special occasion.
What Is Boursin?
Boursin is the brand name of a Gournay-style cheese blended with garlic and herbs. It comes in a small round package and melts easily, which makes it especially good for mashed potatoes. The texture is similar to whipped cream cheese or a very soft fresh cheese. I’ve used the regular and dairy-free varieties, and both work equally well.
Ingredients for Mashed Potatoes with Boursin Cheese
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Potatoes – Yukon Gold potatoes have a naturally smooth texture that makes them perfect for mashed potatoes. Russets are also a good choice.
- Vegetable Broth – Keeps the flavor balanced without making the mash heavy.
- Boursin Garlic & Herb Cheese – Melts right into the warm potatoes and does all the flavoring work for you in one step.
- Simple Seasonings – A little salt and ground black pepper is all you need.
- Fresh Herbs – Parsley and chives are stirred in at the end for color and freshness.
- Melted Butter – A quick drizzle on top just before serving.
How to Make Mashed Potatoes with Boursin Cheese
STEP ONE: Cook the Potatoes.
Add the potatoes to a large pot and cover with water by 1 inch. Add the salt. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook for 15 minutes, or until the potatoes are very soft.
STEP TWO: Warm the Broth.
While the potatoes cook, set a small saucepan over low heat and add the vegetable broth. Gently simmer just until warm, then set aside.
STEP THREE: Drain and Steam-Dry.
Drain the potatoes well, then return them to the warm pot. Let them stand for 1 minute so the extra moisture can evaporate.
STEP FOUR: Mash with Broth.
Pour in ½ cup of the warm broth and mash to your preferred consistency. If the potatoes feel too thick, add a little more broth, as needed.
STEP FIVE: Add the Boursin.
While the potatoes are still hot, add the Boursin cheese. Stir until fully melted and incorporated.
STEP SIX: Season.
Season to taste with salt and black pepper.
STEP SEVEN: Add Fresh Herbs.
Stir in half of the parsley and chives.
STEP EIGHT: Garnish and Serve.
Transfer to a serving bowl and top with the remaining herbs. Drizzle with melted butter, and serve warm.
Make it Vegan 🌱
For a plant-based dish, use dairy-free Boursin cheese and butter.
FAQs
Do I have to peel the potatoes?
No. If you like a more rustic texture, you can leave the skins on. Yukon Gold skins are thin and blend in nicely. Just rinse the potatoes well and cook as directed.
Can I use a different Boursin flavor?
You can. Garlic & Herb is the classic, but shallot, chive, or even the caramelized onion varieties melt in just as well. Choose the flavor profile you like.
Can I make these ahead?
Fresh is best for mashed potatoes. If you need to prep ahead, see the reheating notes below.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator. The potatoes will firm up as they chill, which is normal. To reheat, warm the potatoes on the stovetop over low heat or in the microwave in short intervals. Add a splash of broth while reheating to loosen the texture and stir until creamy again.
More Mashed Potato Recipes
- Loaded Mashed Potatoes
- Garlic and Chive Mashed Potatoes
- Mustard Mashed Potatoes
- Old Bay Mashed Potatoes
Save this recipe to Pinterest! ⤵️ 📌
Mashed Potatoes with Boursin Cheese
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into 1/2-inch pieces
- 1 teaspoon kosher salt
- 3/4 cup vegetable broth divided
- 5 ounces Boursin garlic and herb cheese
- ground black pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh chives chopped
- 1 tablespoon butter melted
Instructions
- Add the potatoes to a large pot and cover with water by 1 inch. Add the salt. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook for 15 minutes, or until the potatoes are very soft.
- While the potatoes cook, set a small saucepan over low heat and add the vegetable broth. Gently simmer just until warm, then set aside.
- Drain the potatoes well, then return them to the warm pot. Let them stand for 1 minute so the extra moisture can evaporate.
- Pour in ½ cup of the warm broth and mash to your preferred consistency. If the potatoes feel too thick, add a little more broth, as needed.
- While the potatoes are still hot, add the Boursin cheese. Stir until fully melted and incorporated.
- Season to taste with salt and black pepper.
- Stir in half of the parsley and chives.
- Transfer to a serving bowl and top with the remaining herbs. Drizzle with melted butter, and serve warm.
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