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.
I like to let the Boursin sit out at room temperature for a bit before mixing it into the warm potatoes. Just makes the process a bit smoother.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.
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