Easy Boursin Mashed Potatoes! These cheesy mashed potatoes are as creamy as can be and loaded with flavor from Boursin and fresh chives. Plus, since the cheese is the main attraction we use olive oil and whole milk instead of butter and heavy creamy to keep the garlic and fine herbs front and center.
Table of Contents
- Ingredients Needed
- Step-by-Step Instructions
- Expert Tips & Variations
- Storage Information
- Do You Have to Peel Yukon Gold Potatoes for Mashed Potatoes?
- Would These Work to Cook in a Crockpot?
- How Long to Boil Potatoes For?
- What to Serve With
- More Potato Side Dish Recipes
- Boursin Mashed Potatoes Recipe Recipe
- Yukon Gold Potatoes: hands-down the best potatoes for mashed potatoes (we use them in our Gouda Mashed Potatoes and Mashed Potatoes and Celery Root). You’ll need 2 ½ pounds of potatoes. I recommend peeling them, but if you don’t need them to be super smooth, you can keep the skins on.
- Olive Oil: I prefer olive oil here because there’s already quite a bit of dairy fat from the Boursin. You can use butter if you prefer, but I like how the olive oil doesn’t muddy the flavor of the Boursin.
- Whole Milk: if you want these to be super decadent, you can also use half-and-half or cream.
- Boursin Garlic and Fine Herbs: you’ll need just one 5.2 ounce package. I like to let the Boursin sit out at room temperature for a bit before mixing it into the potatoes.
- Chives: fresh chives offer some brightness to the savory potatoes while pairing nicely with the Boursin. You can use chopped parsley or tarragon instead.
- Cook the Potatoes
- Mash the Potatoes
- Stir in Boursin
Cook the diced potatoes in boiling salted water until fork-tender. This should take about 15 minutes. Drain the potatoes and add back to the pot over low heat. Cook the potatoes briefly to cook out any excess water.
Drizzle in the olive oil and mash until the potatoes are roughly mashed. Add in the milk and mash until desired texture is reached.
Add Boursin to potatoes and stir to combine; season the potatoes with salt and pepper to taste.
Expert Tips & Variations
- The more you work the potatoes, the more “gluey” they will become. Once everything is mixed in, avoid stirring them too much.
- Boursin comes in all kinds of flavors including shallot and chives, cracked black pepper, and caramelized onion and herbs. We prefer the traditional—garlic and fine herbs, but feel free to play around with the other flavors!
- For ultra light and smooth mashed potatoes, use a potato ricer to “mash” the potatoes instead of a potato masher.
If you’re planning to make these ahead of time (of have leftovers) these cheesy mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days.
Reheat the Boursin mashed potatoes either in the microwave or on the stove top over low heat. You will likely need a bit more milk and olive oil to bring them back to their smooth consistency.
For longer storage, you can freeze Boursin mashed potatoes in zipper-lock bags or an airtight container for up to 6 months. Let the potatoes thaw overnight in the refrigerator before reheating and serving.
Do You Have to Peel Yukon Gold Potatoes for Mashed Potatoes?
No, but we recommend peeling them because it makes for very smooth and creamy mashed potatoes. So if a slightly chunkier mashed potato is OK with you, you can skip peeling them.
Would These Work to Cook in a Crockpot?
Yes, this is how we would recommend making these in a slow-cooker:
Add the potatoes to a slow cooker then pour 1 ⅓ cups boiling over top. Stir in 1 teaspoon salt then press a piece of parchment paper over potatoes. Cover with slow cooker with a lid and cook on high for 4 hours.
Uncover, discard parchment and mash the potatoes. Add the oil, milk and Boursin as directed in recipe.
How Long to Boil Potatoes For?
For mashed potatoes, peeled and 1-inch diced potatoes should boil for about 15 minutes, or until they are fork tender.
What to Serve With
More Potato Side Dish Recipes
Another cheesy potato side dish that is absolutely must-try is Potato au Gratin Gruyere. Made all in one pan, it’s easy, super savory and a great alternative to traditional mashed potatoes.
And finally, one of my all-time favorite potato recipes—Hasselback Sweet Potatoes.
Boursin Mashed Potatoes Recipe
- 2 ½ pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- ⅓ cup olive oil + more for serving
- ½ cup whole milk, warmed
- 1 (5.2 ounce) container Boursin Garlic and Fine Herbs
- Kosher salt and black pepper
- Chives, chopped
- Bring a large pot of salted water to a boil, add 2 ½ pounds potatoes and cook, partially covered until potatoes are tender (a paring knife can easily slip in and out of potato chunks), about 15 minutes.
- Drain potatoes and return to pot; cook over low heat, stirring to remove extra moisture, 1–2 minutes.
- Reduce heat to low and stir in ⅓ cup oil; lightly mash mixture. Add ½ cup milk and continue to mash until desired consistency is reached; stir in 1 container Boursin, 1 teaspoon salt and ½ teaspoon black pepper. Season with additional salt and pepper as needed.
- Transfer mashed potatoes to a serving dish, sprinkle with chives and drizzle with olive oil.