These Boursin Mashed Potatoes are the most luxurious potatoes to hit your holiday table! This indulgent and flavorful twist on a classic is sure to be the crowd favorite.
Just when you thought mashed potatoes couldn’t get better, we threw some Boursin cheese into the mix. Now mashed potatoes really can’t get any better. 😉
Why you’ll love these
- Simple. Boil, mash, and serve with only 5 ingredients! It doesn’t get easier than that.
- Flavorful. Boursin cheese adds SO much garlicky herby flavor.
- Versatile. Do you like your potatoes creamy, fluffy, or whipped? The choice is yours!
- Make ahead friendly. The holidays are busy enough. We need more make ahead recipes in our lives!
- Yukon Gold Potatoes – the best potatoes for mashed potatoes, because of their rich texture and creamy flavor. They can be peeled or not peeled, although, I prefer to remove the skin for a smoother texture. If you choose to leave the skin on, be sure to scrub them really well before boiling. You can use russet potatoes, but be careful to not over-boil and be sure to drain them very well. Some people like to use a combination of yukon and russets. Sweet potatoes and red potatoes may be used as well.
- Heavy Cream – galf-and-half, whole milk, and buttermilk may also be used, but nothing will make your potatoes richer or creamier than cream.
- Butter – unsalted butter is melted with the heavy cream, so the potatoes can fully absorb them without over-mashing. Unsalted butter is always preferred, so you can control the amount of salt, but salted butter can be used if that’s all you have on hand. If using salted butter, cut the amount of salt listed in half, then taste and re-season from there.
- Boursin Cheese – you’ll need 2 (5.2 oz) packages. This recipe was tested with the original garlic and fine herbs flavor, but any their flavors would be delicious.
- Sour Cream – you’ll need 1 (8 oz) container. Full fat sour cream will give the creamiest texture, but a light sour cream or even greek yogurt may be used as well.
How to make
- Boil cubed potatoes in a stockpot of salted water until tender, then drain.
- Mash with warmed heavy cream, butter, Boursin cheese, sour cream, and salt.
- Taste and re-season, then serve and enjoy!
- Use your favorite potato. Try sweet or red potatoes!
- Use another flavor of Boursin. Black truffle, shallot and chive, basil and chive, cracked black pepper, fig and balsamic, or caramelized onion and herbs!
- Make fluffy potatoes. Use a potato masher or ricer to mash the potatoes until smooth, then use a rubber spatula to gently fold in the hot cream mixture until *just* combined.
- Make creamy potatoes. Use a masher or ricer to remove any lumps, then use a wood spoon to stir in the hot cream mixture until the potatoes become dense and thick.
- Make whipped potatoes. Place the hot potatoes into the bowl of your stand mixer (it should be fitted with the whisk attachment), then drizzle in the hot cream mixture while the stand mixer is running at medium speed. Stop when the potatoes look light and fluffy, about 30-60 seconds.
- Make them in the slow cooker. Check out our Crockpot Mashed Potatoes for instructions.
- Make them in the instant pot. Check out our Instant Pot Mashed Potatoes for directions.
Can i make these vegan?
Surprisingly, yes! Boursin now makes a plant-based variety of their garlic and fine herbs flavor. To make vegan, simply replace the heavy cream, butter, Boursin, and sour cream with plant based varieties. Silk makes a vegan heavy cream, Country Crock makes vegan butter, Boursin makes a vegan cheese, and Violife makes a vegan sour cream.
How to store
Mashed potatoes are best served immediately, but cooled leftovers will last in a sealed airtight container in the fridge for up to 4 days or 1 month in the freezer.
To re-heat, thaw in the fridge, if frozen, then warm in the microwave, crockpot (on LOW for 2 hours), or oven (covered at 350 degrees F for 30 minutes) until hot.
Boursin Mashed Potatoes
Equipment for this recipe
- 1 (5 pound) bag Yukon Gold potatoes peeled and quartered
- 2/3 cups heavy cream plus more if necessary
- 1/2 cup unsalted butter cubed (1 stick)
- 2 (5.2 oz) packages Boursin cheese* crumbled
- 1 (8 oz) container sour cream
- 1 1/2 teaspoons salt more or less to taste
- Pepper to taste, if desired
- Place cubed potatoes in a large stockpot, add enough water so that the potatoes are covered by 1 inch of water, then stir in 1 tablespoon salt.
- Bring the water and potatoes to a boil over high heat, stirring occasionally.
- Once boiling, reduce the heat to medium to maintain a strong simmer, and continue cooking the potatoes for 10-15 minutes or until the potatoes can be easily pierced with a fork.
- While the potatoes are boiling, place the heavy cream, cubed butter, Boursin cheese, and sour cream into a large microwave safe bowl and heat in the microwave until the butter has melted and the cream is warm (you don’t want the cream to boil), stir in 1 1/2 teaspoons of salt, then set aside.
- Drain the potatoes, return the potatoes to the hot stockpot, then place the stockpot back on the hot burner, over low heat. Shake the pot gently on the burner for about 1 minute to help remove any remaining moisture. Remove the stockpot from the heat, then follow the directions below for fluffy, creamy, or whipped potatoes.
- For fluffy potatoes: use a potato masher or ricer to mash the potatoes until smooth, then use a rubber spatula to gently fold in the hot cream mixture until *just* combined.
- For creamy potatoes: use a masher or ricer to remove any lumps, then use a wood spoon to stir in the hot cream mixture until the potatoes become dense and thick.
- For whipped potatoes: place the hot potatoes into the bowl of your stand mixer (it should be fitted with the whisk attachment), then drizzle in the hot cream mixture while the stand mixer is running at medium speed. Stop when the potatoes look light and fluffy, about 30-60 seconds.
- Taste and re-season, then serve warm and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.