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Basic mashed potatoes are transformed into a herby and buttery dream in this Boursin Mashed Potatoes recipe. They’re creamy, cheesy, and velvety smooth – an absolute holiday-worthy side dish!

Close overhead view of a bowl of Boursin mashed potatoes

We’ve been making classic Mashed Potatoes for years – a delightfully fluffy and creamy recipe that is loaded with just the right amount of cream and butter, plus a touch of garlic. They are honestly perfect and I didn’t think I’d ever make a version that would edge it out.

But once I added a block of Boursin garlic and herb soft cheese to these potatoes, it was game over. These Boursin mashed potatoes are the king of all mashed potatoes!

These have quickly become one of the most popular holiday side dishes in my house, next to Cranberry Sauce, Macaroni and Cheese and Cornbread Dressing.

Recipe Tips From My Kitchen

Here are a few tips for making these Boursin mashed potatoes extra creamy and flavorful!

Don’t overcook the potatoes. Cooking the potatoes past fork tender can make them gummy and water-logged.
Drain well. Be sure to drain the potatoes well before returning them to the pan. Let the excess moisture release through the steam. This also helps prevent gummy or runny potatoes.
Use softened butter. I’ve found that adding softened butter to the potatoes instead of melted butter helps add a silky texture to the potatoes.
No skimping on ingredients! I really recommend using the full amounts of butter and heavy cream in these mashed potatoes. They are meant to be rich and decadent!
Use a hand mixer. A Hand Mixer is an amazing tool for getting your potatoes the whipped texture everyone adores. If you don’t have one, a hand masher works great, you just won’t have that whipped texture. Just be sure to whip them just enough that they’re smooth and creamy without any lumps as overmixing can result in a gummy texture.
Work quickly. Be sure to heat the cream immediately while the potatoes are draining and then combine the ingredients while the potatoes are still very hot. Otherwise, the cheese may not melt and the potatoes won’t be as creamy.

A white bowl of Boursin mashed potatoes with a gold spoon sitting beside a box of boursin cheese

Why You’ll Love These Boursin Mashed Potatoes

There’s so much to love about this recipe! Here are a few reasons it will become a staple in your kitchen.

Made in one pot! These Boursin mashed potatoes are super easy to make in just a few steps. The best part? We only use one pot in this recipe, which saves extra dishes when your kitchen is in chaos from holiday cooking.
Herby, herby flavor. Let’s face it, mashed potatoes can be a boring side dish if they aren’t prepared correctly (basically if they don’t have enough butter and cream hehe!). There’s 0 risk of that with this recipe! The Boursin cheese infuses every bite with garlicky, herby flavor.
Great for any time. Serve these for Thanksgiving, Christmas, Easter, or for a comforting chicken or steak and potato dinner. They pair so well with my Garlic Butter Steak Bites with Parmesan Cream Sauce or my Smothered Chicken and Gravy.

measured ingredients on the counter needed for boursin mashed potatoes

Ingredients You Need & Why

You only need a few ingredients for these Boursin mashed potatoes, making them easy and simple to make! Be sure to check out my recipe card toward the bottom of the page to get the measurements.

Russet Potatoes – These are my go-to for any mashed potato recipe because they have a naturally smooth and creamy texture. Yukon Gold potatoes also work.
Boursin Cheese – I used the classic garlic herb flavor for these potatoes. You can typically find these in the cheese section at any grocery store in a round puck-like package. Feel free to try one of the other flavors!
Mozzarella Cheese – This isn’t for flavor as much as it is for texture. The mozzarella will add stringy, stretchy, cheesy goodness. Freshly shredded mozzarella will melt the smoothest.
Heavy cream – My secret to ultra creamy mashed potatoes! Half and half or whole milk can be used but the potatoes won’t be as rich and creamy.
Butter – Plenty of luscious butter is so important, don’t skimp here. I recommend using it softened rather than melted, so it adds a silky texture to the potatoes.

How to Make Boursin Mashed Potatoes

Adding Boursin cheese to these potatoes takes the flavor to a whole new level, without increasing the amount of work to make them. Be sure to check out the printable instructions in the recipe card below.

filling up a large pot of water with diced potatoes

draining hot potato chunks in a strainer in the sink

Boil the potatoes. Peel and chop the potatoes, removing any knots or eyes. Place in a large pot, cover with cold water, and bring to a boil. Add a tablespoon of salt. Boil for about 15 minutes, until fork tender. Drain well.

Cream in a pot simmering with black pepper

adding boursin cheese to the potatoes in a pot

Add the other ingredients. Bring a cup of cream and the pepper to a simmering boil in the pan. Return the potatoes to the pot. Add in the softened butter, mozzarella, chives, and Boursin cheese.

Adding chives to the mashed potatoes in a pot

Boursin mashed potatoes in a pot with a wooden spoon

Whip the potatoes. Use a hand mixer to whip the potatoes until smooth and creamy. Add more splashes of cream until a velvety smooth texture is achieved.
Serve and enjoy. Give the potatoes a taste and add more salt and pepper as needed. Transfer to a large bowl, top with extra pats of butter and some chives, and enjoy!

Overhead view of a bowl of Boursin mashed potatoes next to a gold spoon

Flavor Variations

Want to switch things up a bit? Here are some easy ways to customize these cheesy Boursin mashed potatoes.

Try a different Boursin flavor. The easiest way to customize these potatoes is to use a different flavor of cheese. Shallot and chive, rosemary and black garlic, and basil and chive are all popular flavors of Boursin cheese that work well in this recipe.
Add some garlic. If you’re a garlic lover, you have options. For a light garlic flavor, boil some cloves of fresh garlic with the potatoes. For a more garlicky flavor, add a tablespoon of minced garlic to the cream before returning the potatoes to the pot. You can also roast some garlic and stir that in for a roasted garlic flavor.
Loaded mashed potatoes. For a loaded potato twist, swap the mozzarella for freshly shredded cheddar cheese, stir in some crumbled bacon, and top with green onions.

Cheesy Boursin mashed potatoes hanging off a spoon over a bowl

What to Serve with Boursin Mashed Potatoes

I can think of few things these potatoes DON’T pair well with! They make a wonderful addition to any holiday spread, whether you’re making Honey Baked Ham or Garlic Butter Turkey. I always make them as part of my spread of side dishes with other flavors like Jiffy Corn Casserole, Easy Holiday Cranberry Sauce, and Southern Sweet Potato Casserole.

You won’t want to limit these to the holidays, though! I’ve also served them with weeknight mains like Cajun Butter Baked Bone-In Chicken and Garlic Butter Steak Bites.

Overhead view of a bowl of Boursin mashed potatoes

Make Ahead and Storage

Refrigerate: Ensure they are fully cooled and store in a heat-safe airtight container for up to 4 days.
Freezing: Place the cooled Boursin mashed potatoes in an airtight and freezer safe container for up to 2 months.
To Reheat: Move the potatoes into the fridge from the freezer overnight to thaw. Reheat on the stove in pot, in an oven safe container or microwave with an extra splash of milk and a bit more butter.

Looking For More Side Dish Recipes?

I hope you enjoy this easy Boursin Mashed Potatoes recipe. Be sure to comment below with any questions or feedback!

If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!