These amazing homemade creamy Boursin mashed potatoes are extremely rich and fluffy. They are made with garlic herb Boursin cheese which adds so much flavor and creaminess. Make this for your family in 30 minutes or less.

I don't know about you but we are potato lovers. Lately, our favorite way to eat them is mashed. Nothing beats making them homemade. It's pure comfort food especially when served with delicious Chicken Piccata with a Creamy Caper Sauce. We have always tried different ways to make mashed potatoes such as fully loaded, or with garlic but this was our first time using Boursin cheese.
Making this addition just made sense because it melts in the hot potatoes much like butter but carries with it flavors of garlic and fresh herbs. Instead of having to prep the herbs and garlic separately, it comes in the cheese making it super easy! If you’ve never tried Boursin cheese or have used it in your mashed potatoes, you must try it! Try this for your next holiday meal alongside Dairy Free Deviled Eggs.
Jump to:
- Why You'll Love Boursin Mashed Potatoes
- What Is Boursin Cheese?
- Boursin Mashed Potatoes Ingredients
- Best Potatoes to Use In Boursin Mashed Potatoes
- How to Make Boursin Mashed Potatoes
- What to Serve with Boursin Cheese Mashed Potatoes
- Tips for Making The Best Boursin Mashed Potatoes
- Other Ways to Make Boursin Potatoes
- Try These Other Potato Recipes
- Best Ever Boursin Mashed Potatoes
Why You'll Love Boursin Mashed Potatoes
- Boursin cheese is rich, creamy, and full of flavor. If you're looking for mashed potatoes that are packed with garlic and herb this is for you. Boursin cheese has it all, no need to prep other ingredients such as butter, herbs, and garlic separately.
- Without the garnish there are only 4 ingredients. That's right, only 4 ingredients to make this delicious Boursin cheese potatoes recipe. The recipe is simple but packs so much flavor.
- Boursin garlic mashed potatoes can be made in 30 minutes or less. The recipe only requires that you boil the potatoes, then place all the ingredients in an electric mixer and mix until well combined. It doesn't get easier than that.
- Whether you're feeding a crowd for a holiday or your family for a quick weeknight meal, these potatoes with boursin cheese will please every mashed potato lover! It’s even a kid friendly favorite in our home.
What Is Boursin Cheese?
Boursin cheese is a brand of Gournay cheese which is basically a soft, spreadable cheese made of cream. The texture is similar to cream cheese. On its own it is sweet and mild in flavor but it tastes great when paired with various flavors such as garlic and herb in this case.
The Boursin cheese variety used in this recipe is Boursin garlic and fine herbs which was created in 1957 by a cheese maker in Normandy. Boursin cheese is commonly used in recipes but can also be eaten on its own with a baguette or crackers. The cheese stays good for around 2 weeks after opening if kept in the refrigerator. Can boursin cheese be frozen? Yes, it can stay frozen for up to 3 months for long term storage. It's a versatile cheese used in many different types of recipes like this boursin mashed potatoes recipe.
Boursin Mashed Potatoes Ingredients
Yellow Potatoes - this is my personal favorite potato to use for mashed potatoes because of its bright yellow color. You can use other varieties of potatoes for this recipe if you have another preference. More on that later.
Milk - the milk you have on hand will do just fine. I've made this with dairy and non-dairy milk and it has tasted absolutely amazing each time. You can even use buttermilk to make these buttermilk boursin mashed potatoes. Doing this will make them very rich and delicious.
Garlic and Fine Herbs Boursin Cheese
Salt and Pepper - to taste
Green Onion or Chives - added as a garnish to bring more fresh flavor to the potatoes. This ingredient is optional.
Best Potatoes to Use In Boursin Mashed Potatoes
Choosing the right potato for Boursin whipped potatoes might be tricky because there are so many different types of potatoes to choose from. They vary in taste, starchiness, and color. We’re going to get into the different types of potatoes and what they're good for down below. When it comes to choosing one, it’s all going to boil down to your personal preference. Hopefully the descriptions below help you decide!
Yellow or Yukon Gold Potatoes - We will start with yellow potatoes since they are what is used to make this recipe. Yellow potatoes are one of my favorites because they have such a bright and pretty color that will make your soup nice and yellow. These potatoes contain more moisture than other varieties which mean they don't fall apart quite as easily. They are a great choice for this soup because it's easy to mash the potatoes to thicken the soup while still leaving chunks for eating. That’s exactly what we were going for in this recipe.
Russet Potatoes - A very common variety typically used to make baked potatoes, french fries, and even mashed potatoes. They are high in starch and have a light texture. They are a perfect option for mashed potatoes and will give your soup a nice creamy, white texture and appearance. If you have these on hand you can easily substitute.
White Round Potatoes - Waxy but not as starchy as the other potato varieties. This variety is great for chunky soups where you want to leave the skin on. They hold their shape well and add a nice bite to any potato soup.
Red Potatoes - These are very similar to white round potatoes but have a nice red skin. If you're looking to add color to the soup, keep the skin on and add. They’re also waxy and hold their shape well making them a great choice for a chunkier soup if that's what you’re going for.
How to Make Boursin Mashed Potatoes
Step 1. Peel the potatoes if you prefer then cut the potatoes into evenly sized chunks about 1 inch thick. Place into a large pot then fill with cold water until the water covers the potatoes by about 1 inch.
Step 2. Bring the potatoes to a boil and boil for about 10-12 minutes or until fork tender. Once done, drain potatoes and place in a mixing bowl.
Step 3. Turn your electric mixer on low to break down the potatoes into small pieces, about 30 seconds. (If you don't have an electric mixter, mix with your potato masher) Add milk, boursin cheese, and salt and pepper to taste. Mix the potatoes on low to medium low until smooth and the boursin cheese is melted. Avoid over-mixing. Taste and season with more salt and black pepper if needed. Serve warm with green onion or chives as a garnish.
What to Serve with Boursin Cheese Mashed Potatoes
Veggie Sides
Roasted Green Beans and Carrots
Entrees
Tips for Making The Best Boursin Mashed Potatoes
- Don't let the potatoes cool before mashing. This is important if you want the Boursin cheese to melt completely. It will also ensure the mashed potatoes will be smooth and creamy.
- Heat the milk slightly or leave a room temperature before adding to the potatoes to ensure they'll be creamy and won't cool down the potatoes too much. Consider microwaving for 30 seconds before adding.
- Taste the mashed potatoes constantly. Each stir is going to redistribute the ingredients and could dilute the salt. Add more as you go so there's a nice balance and they don't taste bland.
- Don’t over mix your potatoes. Over mixing the potatoes could lead to them tasting gummy and gluey. When the potatoes are just combined and smooth stop the mixing to avoid an undesirable texture.
Other Ways to Make Boursin Potatoes
- Add chives and bacon - who doesn't love bacon on mashed potatoes?
- Add pesto - adds more green flavor and garlic
- Turn them into duchess potatoes - pipe onto a baking sheet and bake making them crispy on the outside and soft on the inside
- Use buttermilk in place of regular milk - adds extra flavor and tanginess
- Top with fried onions - for added crunch and flavor
Try These Other Potato Recipes
Instant Pot German Potato Salad
The Best Buffalo Smashed Potatoes
Best Ever Boursin Mashed Potatoes
Ingredients
- 2 lb yellow potatoes
- 1/2 cup milk
- 1 5.2 oz package garlic and fine herb Boursin cheese
- salt and pepper to taste
- green onion or chives for garnish
Instructions
- Peel the potatoes if you prefer then cut the potatoes into evenly sized chunks about 1 inch thick. Place into a large stock pot then fill with water until the water covers the potatoes by about 1 inch.
- Bring the potatoes to a boil and boil for about 10-12 minutes or until you can pierce easily with a fork. Once done, drain the potatoes and place in a mixing bowl.
- Turn your electric mixer on low to break down the potatoes into small pieces, about 30 seconds. Add milk, boursin cheese, and salt and pepper to taste. Mix the potatoes on low to medium low until smooth and the boursin cheese is melted. Avoid over-mixing. Taste and season with more salt and pepper if needed. Serve warm with green onion or chives as a garnish.
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