These homemade creamy Boursin Mashed Potatoes are rich, fluffy, and loaded with flavor. Garlic and herb Boursin melts right in, making them extra creamy without a ton of effort. It's an easy side dish that your family will love, ready in 30 minutes or less.
Mashed potatoes are hands-down our favorite, especially when they're homemade and extra creamy like these Garlic and Cheese Mashed Potatoes. They're the kind of comfort food that never disappoints, especially piled high next to something saucy like Chicken Piccata with a Creamy Caper Sauce.
Over the years, I've tested mashed potatoes just about every way you can think of - fully loaded, extra garlicky, ultra buttery, but this was my first time trying it with Boursin cheese. I love the way it adds so much flavor to my Dump and Bake Boursin Orzo and Baked Boursin Tomato Pasta, so adding it to mashed potatoes just made sense.
During testing, I found that Boursin melts into hot potatoes just like butter, but with way more payoff. You get built-in garlic and fresh herb flavor without having to chop, sauté, or measure a bunch of extra ingredients.
That's what really sold me on this method. Fewer steps, fewer ingredients, and consistently rich, fluffy mashed potatoes every single time. If you've never cooked with Boursin cheese or haven't tried it in mashed potatoes yet, this is absolutely the place to start. They're easy enough for a weeknight but special enough for a holiday table, especially served alongside something like Dairy Free Deviled Eggs.
Jump to:
- Why You'll Love Boursin Mashed Potatoes
- Ingredient Notes and Substitutions
- How to Make Boursin Mashed Potatoes (Step by Step)
- Instant Pot Instructions
- Expert Tips
- Storage, Reheating, and Make Ahead Tips
- What to Serve with Boursin Cheese Mashed Potatoes
- Common Questions
- Try These Other Potato Recipes
- Best Ever Boursin Mashed Potatoes
Why You'll Love Boursin Mashed Potatoes
- Made with garlic & herb Boursin cheese for rich, creamy flavor
- No extra prep needed since the herbs and garlic are already in the cheese
- Just 4 simple ingredients
- Ready in 30 minutes or less
- Easy enough for weeknights, perfect for holidays
Ingredient Notes and Substitutions
Yellow potatoes: Yukon Golds are best for creamy mashed potatoes. Russets will provide a lighter, fluffier texture, but you may need extra milk. Combining the two will give you a perfect balance between rich and fluffy.
Milk: Whole milk will give you the best texture, but 2% or half and half also works. You can use a dairy-free milk if needed.
Garlic & Fine Herb Boursin Cheese: This replaces the need for butter, garlic, and herbs. Plain Boursin can be used with extra seasoning. Shallot & Chive or Black Truffle and Sea Salt are also great flavor alternatives.
Salt and Pepper: I love the flavor of seasoned salt and coarse black pepper.
How to Make Boursin Mashed Potatoes (Step by Step)
Step 1: Peel the potatoes (if desired) and cut into evenly sized chunks. Place potatoes in a large pot and cover with water by 1 inch. Boil until fork-tender. Drain well.
Step 2: Add potatoes to an electric mixer and mix on low just to break them down. Add milk, Boursin cheese, salt, and pepper. Mix on low to medium low until smooth and creamy. Do not overtax.
Step 3: Taste and adjust seasoning as needed. Serve warm with green onions or chives.
Instant Pot Instructions
Step 1: Peel the potatoes if desired, then cut them into evenly sliced chunks. Add potatoes to the Instant Pot along with 1 cup of water and 1 teaspoon of salt.
Step 2. Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes. Once done, quickly release the pressure and drain off any remaining water.
Step 3. Add the potatoes back to the pot or transfer to a mixing bowl. Add milk, garlic & fine herb Bourisn cheese, salt, and pepper.
Step 4. Mash or mix on low until smooth and creamy. Avoid overtaxing. Taste and adjust the seasonings as needed.
See the recipe card for full information on ingredients and quantities
Expert Tips
- Salt the water generously. The potatoes should taste seasoned, not bland.
- Start with cold water. This helps the potatoes cook evenly so you don't end up with mushy outsides and undercooked centers.
- Warm the milk before adding. This will help everything blend more smoothly and keep the mashed potatoes creamy.
- Go easy on the mixing. Many times we will start with a potato masher or a ricer before using the electric mixer.
Storage, Reheating, and Make Ahead Tips
- Store in the refrigerator for up to 3-4 days. Be sure to cool completely before storing.
- Reheat gently on the stovetop or in the microwave in short intervals stirring frequently. Add a splash of milk if needed.
- The mashed potatoes can be made 1-2 days in advance. Reheat with a splash of milk just before serving.
What to Serve with Boursin Cheese Mashed Potatoes
We love balancing these rich potatoes with vegetables like Roasted Green Beans and Carrots or Crack Green Beans, especially during the holidays. It also pairs well with a light salad like Beetroot Broccoli Salad or Apple Strawberry Salad.
Almost every time we make Grilled Lemon Pepper Chicken Thighs and Bacon Wrapped Pesto Chicken we serve these Boursin Mashed Potatoes.
Common Questions
This is likely due to overmixing, using cold milk/Boursin cheese, or overcooking the potatoes.
Yes, you can, but be careful. A hand mixer can quickly overwork the potatoes, leaving them gummy or gluey. Keep it on a low speed and stop as soon as the potatoes are smooth.
One 5.2-ounce wheel of Boursin is ideal for about 2 to 2 ½ lbs of potatoes. This adds plenty of flavor and creaminess without overpowering the potatoes or making them too dense.
Try These Other Potato Recipes
If you tried these Boursin Mashed Potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Best Ever Boursin Mashed Potatoes
Ingredients
- 2 lb yellow potatoes
- ½ cup whole 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.
- Add potatoes to an electric mixer and mix with a potato masher or a ricer to break them down. 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.
Instant Pot Instructions
- Peel the potatoes if desired, then cut into evenly sliced chunks. Add potatoes to the Instant Pot along with 1 cup of water and 1 teaspoon salt.
- Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes. Once done, quick release the pressure and drain off any remaining water.
- Add the potatoes back to the pot or transfer to a mixing bowl. Add milk, garlic & fine herb Boursin cheese, salt, and pepper.
- Mash or mix on low until smooth and creamy. Avoid overmixing. Taste and adjust the seasonings as needed.
Notes
- Store in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave in short intervals, stirring frequently. Add a splash of milk if needed.
- The mashed potatoes can be made 1-2 days in advance. Reheat with a splash of milk just before serving.
- Salt the water generously.
- Start with cold water.
- Warm the milk before adding.
- Go easy on the mixing. Start with a potato masher or a ricer before using the electric mixer.
- Plain Boursin can be used with extra seasoning. Shallot & Chive or Black Truffle and Sea Salt are also great flavor alternatives.
- 2% or plant based milk can be used but the potatoes won't be quite as rich.
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