How This Viral Recipe Won Me Over
Every now and then, a recipe blows up on social media and makes me stop scrolling. These Boursin Mashed Potatoes were one of those moments. I kept seeing folks rave about them, and I thought, Well, if the whole internet is losing its mind over mashed potatoes, I better go see what all the fuss is about.
So I grabbed a round of Boursin, pulled out a bag of Yukon Golds, and headed straight to my stove. Y’all… the second that herby, creamy cheese melted into those hot potatoes, I knew this wasn’t just another trend. It tasted like someone took the simplest Southern comfort food and gave it a little glow-up. One bite and it was a full-on flavor explosion — buttery, smooth, and bright with herbs in a way that feels downright irresistible.
Enjoy!
Donya’s Tips and Things To Know Before You Cook
Here’s how to make sure your Boursin Mashed Potatoes turn out silky, smooth, and full of flavor every single time:
- Start with cold water. This helps the potatoes cook evenly from the inside out, preventing that gummy texture.
- Warm your dairy. Hot potatoes + warm milk keeps everything silky instead of shock-cooling the potatoes and making them stiff.
- Dry the potatoes. After draining, letting them sit in the warm pot for a minute evaporates excess moisture and leads to fluffier mash.
- Add Boursin last. Folding it in gently at the end ensures it melts perfectly and gives the potatoes that signature creamy texture.
- Taste, taste, taste. Boursin adds saltiness and herbs, so season at the end for the perfect balance.
Need another delicious side dish? Try my Southern fried corn, skillet green beans, or cranberry pecan slaw.
Ingredients You’ll Need
- Yukon Gold potatoes – Naturally creamy and buttery, I think they make the smoothest, most flavorful mashed potatoes.
- Unsalted butter – Adds richness and helps create that classic velvety texture.
- Whole milk or heavy cream – Warmed before adding so the potatoes stay silky instead of stiff.
- Boursin cheese – The star of the recipe; it melts right in and brings bold herby, garlicky flavor.
- Salt – Enhances the natural flavor of the potatoes and balances the richness of the cheese.
- Black pepper – Adds just a bit of warmth and rounds out the flavors.
- Fresh chives or parsley – A bright, fresh finish that adds color and a little lift.
Which Potatoes Make the Creamiest Mash?
For truly fluffy, luxurious mashed potatoes, Yukon Golds are the way to go. Their naturally buttery flavor pairs beautifully with Boursin cheese, and their medium starch level makes them creamy without being gluey.
Here are a couple of other options:
- Russets: Extra fluffy and light, but can absorb more liquid—adjust the cream slowly.
- Red potatoes: Still good, but more waxy and less creamy. Best if you enjoy a rustic mash.
When in doubt, choose Yukon Golds—they never disappoint.
How to Make Boursin Mashed Potatoes (4 Easy Steps)
- Cook the potatoes: Place potatoes in a large pot, cover with cold water, and add salt. Bring to a boil and simmer 15–18 minutes until fork-tender.
- Warm the dairy: Heat the butter and milk/cream in a small saucepan just until warm.
- Drain & mash: Drain the potatoes, return to the pot, and let them sit 1 minute to evaporate excess moisture. Mash to your liking.
- Add flavor: Stir in the warm dairy mixture, then fold in the Boursin until melted and creamy. Season to taste and serve warm.
Make-Ahead Tips & Reheating Instructions
You can absolutely make these ahead, and honestly, they reheat beautifully. Here’s how I do it:
- Make ahead: Cook and mash the potatoes completely, then spread them into a baking dish. Cover tightly and refrigerate for up to 2 days.
- Reheat in the oven: Cover with foil and warm at 325°F for 25–35 minutes. Add a splash of warm cream if needed to loosen.
- Stovetop refresh: Warm slowly over low heat, stirring gently with a bit more butter or milk.
- Crock Pot option: Transfer to a slow cooker on warm for up to 3 hours. Stir occasionally and add a little milk if they tighten up.
This is one of the reasons they’re such a great holiday side dish—low stress, high reward.
Craving More? Try These Potato Recipes
Ingredients
- 3 pounds Yukon Gold potatoes – peeled and cut into chunks
- 4 tablespoons unsalted butter
- ½ cup whole milk or heavy cream – warmed
- 1 – 5.2 ounce round Boursin Herb Cheese
- 1 teaspoon salt
- ½-3/4 teaspoon fresh cracked pepper
- chopped fresh chives or parsley for garnish
Instructions
- Place peeled, cut potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, reduce the heat, and simmer for 15–18 minutes or until fork-tender.
- While the potatoes cook, gently warm the milk or cream with the butter in a small saucepan until the butter melts. Don’t boil — just heat enough to keep it from cooling down your potatoes later. You can also use the microwave.
- Drain the potatoes well and return them to the hot pot. Let them sit for about 2 minute to let excess moisture evaporate.
- Add the warm butter-milk mixture and mash until smooth and creamy (a hand masher or electric mixer works fine). Fold in the Boursin cheese until fully melted and mixed. Taste and season with more salt and pepper as needed.
- Spoon into a serving bowl, garnish with fresh herbs if desired, and serve immediately.
Nutrition
Your Questions About This Recipe Answered
Yes, but whole milk or cream gives you the creamiest texture. If you use low-fat, I recommend adding a touch more butter for richness.
No, not at all. Boursin melts like a dream and is loaded with herbs and other savory flavors.
If you enjoy rustic mashed potatoes, go for it! Yukon Gold skins are thin and mild.
Yes. Freeze up to 2 months in an airtight container. Thaw in the fridge, then reheat with a splash of warm cream. This recipe is great for meal prep.
This usually means they were overworked. Use a hand masher, potato ricer, or mix gently with a hand mixer on low to keep them light and fluffy.
How to Serve (and What to Serve With Them)
This simple recipe beautifully rounds out any weeknight family meal. They’re perfect alongside roasted or air-fried salmon, beef pot roast, pork tenderloin, or Parmesan chicken. For the holidays, they’re ideal with glazed ham, turkey, gravy, green beans, and cranberry sauce.
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Many parts of the Northeast/East Coast can no longer find Yukon Golds.They are hard to come by because apparently the farming method for Yukons is much more costly to grow.At least that’s what I’ve found online as the reason over the last couple of years.Northeast is stuck with Russets.
Such a bummer to he at that! You can absolutely make the recipe with russet potatoes instead of Yukon Golds. The texture will be slightly different—russets are starchier and softer when cooked—but they work just fine. Just keep an eye on cook time, as they may break down a bit more quickly than Yukon Golds. Enjoy! ~Donya
These mashed potatoes are a total game-changer! The Boursin adds the perfect creamy, herby flavor without needing a bunch of extra ingredients. I made them for dinner and everyone raved—they tasted like something from a restaurant. Definitely adding this to my regular rotation!
Thank you so much! I’m thrilled to hear you loved the mashed potatoes—and that Boursin really does work some creamy magic, doesn’t it? Sounds like you nailed it. So glad it earned a spot in your regular rotation!
~Donya