Cheesy Boursin Mashed Potatoes
These ultra creamy, buttery and herby Boursin Mashed Potatoes are loaded with cheese then whipped until velvety smooth making them absolutely holiday-worthy.
Servings: 10 servings
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
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.
Preparation Tips:
- 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
Serving: 1 serving | Calories: 316kcal | Carbohydrates: 33g | Fat: 19g