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These ultra creamy, buttery and herby Boursin Mashed Potatoes are loaded with cheese then whipped until velvety smooth making them absolutely holiday-worthy.
Next to Cranberry Sauce, mashed potatoes, Macaroni and Cheese and Cornbread Dressing are always the most popular dishes on our Thanksgiving table. But 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!). In this Boursin cheese version, mashed potatoes are transformed to a delicious herby and buttery dream that just melt in your mouth.
Why You’ll Love Boursin Mashed Potatoes
We’ve been making classic Mashed Potatoes for years – a delightfully fluffy and creamy recipe that 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 would edge it out.
Once I added a block of Boursin garlic and herb soft cheese to these potatoes it was game over. These are the king of all mashed potatoes!
They are super easy to make in just a few steps and we only use one pot in this recipe which saves extra dishes when you’re kitchen is in chaos from holiday cooking.
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.
Key Ingredients
You only need a few ingredients for these 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 – this is the best choice for classic mashed potatoes but you can also use yukon gold.
Boursin Cheese – an entire round puck of the garlic herb cheese (5.2 oz). You can experiment and try another flavor like their shallot and chive, rosemary and black garlic, or basil and chive.
Mozzarella Cheese – this isn’t for flavor as much as it is for texture. The mozzarella will add stringy, stretchy, cheesy goodness.
Cream – heavy cream is a must. It truly makes the best creamiest mashed potatoes.
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
- Start by peeling and chopping your potatoes, peeling off any knots or eyes to get the softest texture possible. Place them in a large pot, cover with cold water and bring to a boil over high heat. Add 1 tablespoon salt into the boiling water and boil until fork tender, about 15 minutes.
- Drain the potatoes well into a strainer. Place the pot back on the stove over medium-low heat. Add in 1 cup of the cream and freshly cracked pepper then bring to a simmering boil. Add the potatoes back in to the pot over the cream, then add in the softened butter, mozzarella, chives, and Boursin cheese.
- Use a hand mixer and whip the potatoes until smooth and creamy (or a hand masher if necessary) adding splashes more cream as you go until you reach a velvety smooth texture. Taste and adjust by adding more salt and pepper if needed. Serve in a large bowl topped with pats of butter and extra chives.
Tips and Variations
This mashed potato recipe is simple and easy to make. But there are a few important tips to ensure these result in the most velvety smooth, best mashed potatoes ever!
Don’t overcook the potatoes – this can make them gummy and water-logged. Also be sure to drain well for this same reason.
No Melted Butter – instead we use softened butter which adds a silky texture to the potatoes.
Don’t Skimp on the butter or heavy cream in this recipe. These are meant to be decadent and to melt-in-your-mouth.
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. But the taste will be identical.
Don’t Over-mix – if you continue to whip the potatoes too much they can turn gummy which is an undesirable texture. Whip them just enough so that not clumps remain.
Make Ahead and Storage
Leftover Boursin mashed potatoes keep well in the fridge and they can also be frozen for longer storage. They also reheat perfectly and return to their silky smooth texture.
- Refrigerate: Ensure they are fully cooled and store in a heat-safe airtight container for up to 4 days.
- Freezing: Place the cooled 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.
What to Serve with Boursin Mashed Potatoes
Cajun Butter Baked Bone-In Chicken
Southern Sweet Potato Casserole
Scalloped Potatoes
Jiffy Corn Casserole
Creamed Spinach Bake
Loaded Corn Casserole
Southern Cornbread Dressing
TIni’s Macaroni and Cheese
Easy Holiday Cranberry Sauce
This creamy whipped Boursin Mashed Potatoes recipe is super easy to prepare and serve for a comforting weekend meal but of course it’s perfect for your holiday spread. It’s sure to impress your guests and leave them desiring the recipe. It’s definitely a keeper!
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!
Cheesy Boursin Mashed Potatoes
Ingredients
- 3 lbs russet potatoes
- 1 – 5.2 oz puck Boursin Garlic & Fine Herb cheese or similar
- 2/3 cup shredded mozzarella from a hard block not fresh mozzarella
- 1 1/2 cups heavy cream added in increments
- 1 stick (8 tablespoons) salted butter, softened Kerrygold or similar, plus more for serving
- 1/3 cup minced chives
- freshly cracked pepper
- salt
Instructions
- Start by peeling and chopping your potatoes, peeling off any knots or eyes to get the softest texture possible.
- Place potatoes in a large pot, cover with cold water and bring to a boil over high heat. Add 1 tablespoon salt into the boiling water and boil until fork tender, about 15 minutes.
- Drain the potatoes well into a strainer. Place the pot back on the stove over medium-low heat. Add in 1 cup of the cream and 1 tsp freshly cracked pepper then bring to a simmering boil.
- Add the potatoes back into the pot over the cream, then add in one stick softened butter, mozzarella, chives, and Boursin cheese.
- Use a hand mixer and whip the potatoes until smooth and creamy (or a hand masher if necessary) adding splashes more cream as you go until you reach a velvety smooth texture.
- Taste and adjust by adding more salt and pepper if needed. Serve in a large bowl topped with extra pats of butter and extra chives.
Notes
- Don’t overcook the potatoes – this can make them gummy and water-logged. Also be sure to drain well for this same reason.
- No Melted Butter – instead we use softened butter which adds a silky texture to the potatoes.
- Don’t Skimp on the butter or heavy cream in this recipe. These are meant to be decadent and to melt-in-your-mouth.
- 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.
- Don’t Over-mix – if you continue to whip the potatoes too much they can turn gummy which is an undesirable texture. Whip them just enough so that not clumps remain.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are some photos for your Pinterest boards:
This has moved to the #1 spot for our go-to mashed potatoes. You have got to try these silky smooth herby and cheesy potatoes.