Boursin Mashed Potatoes
These Boursin Mashed Potatoes take simple ingredients and turn them into the creamiest, most flavorful side dish. Warm butter, cream, and melty Boursin blend into Yukon Golds for rich, herby potatoes that work for everything from weeknight dinners to holiday gatherings.
Servings: 6 servings
Calories: 44kcal
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
Calories: 44kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 411mg | Potassium: 990mg | Fiber: 5g | Sugar: 3g | Vitamin A: 273IU | Vitamin C: 45mg | Calcium: 56mg | Iron: 2mg