5-Star Reader Comment
These mashed potatoes are a total game-changer!
Stephanie
The Mashed Potatoes I Had To Try For Myself
I kept seeing Boursin Mashed Potatoes pop up everywhere online, and finally I had to make a pot for myself. I already love a good bowl of mashed potatoes, so adding that creamy garlic-and-herb cheese sounded like a great idea to me.
And it was. The Boursin melts right into the hot Yukon Golds and gives them that creamy, buttery texture we all want, plus just enough garlic and herbs to make them feel special. They’re still mashed potatoes — familiar, comforting, and easy — just with that little something extra stirred in.
Enjoy!
Donya’s Tips and Things To Know Before You Cook
Mashed potatoes are simple, but a few little things make a big difference. Here’s what I pay attention to:
- Start with cold water. Put the potatoes in the pot first, then cover with cold water. That way they heat evenly instead of cooking on the outside before the centers are ready.
- Warm the milk or cream. Cold dairy cools everything down fast. Warm it first and the potatoes stay soft and creamy.
- Give the potatoes a minute after draining. Put them back in the warm pot and let some of that extra moisture steam away. It’s a small step, but it helps.
- Add the Boursin at the end. Fold it into the hot potatoes and let the heat do the work. No need to overmix.
- Season last. Boursin already brings salt and plenty of flavor, so taste before adding more. You can always add it — you can’t take it back out.
For the holidays: these are right at home beside turkey, gravy, glazed ham, green beans, and Cranberry Pecan Slaw. You can find the rest of my holiday favorites in my Southern Thanksgiving Menu.
What You’ll Need For Boursin Mashed Potatoes
- 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.
If I’m making these for company or a holiday, I reach for Yukon Golds. They give me the creamy texture I want without having to fuss with them.
How To Make Boursin Mashed Potatoes
- 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 Them Ahead And Keep Them Creamy
This is the part I really like for holidays: you do not have to make these at the last minute. Here’s how I handle them when the stove is already busy:
- 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.
That’s one less pot to worry about right before everyone sits down, and I’ll take that kind of help on Thanksgiving.
More Potato Recipes For The Table
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
Boursin Mashed Potato Questions, 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.
What To Serve With Boursin Mashed Potatoes
These potatoes don’t have to wait for a holiday. I serve them with beef pot roast, pork tenderloin, Parmesan chicken, or air-fried salmon when I want an easy side that feels a little more special than plain mashed potatoes.
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We do not have that Boursin Sauce here, in Saginaw Mi. what would you prefer.
If you can’t find Boursin cheese, no worries! You can use another creamy, flavorful cheese spread. Here are a few options I’d recommend:
• Alouette Garlic & Herb Spread
• Rondelé by President (Garlic & Herb)
• Herbed goat cheese or whipped feta
• Garlic herb cream cheese (often sold near the bagels)
All of these will bring a similar creamy texture and flavor! Enjoy! ~Donya
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