Boursin Mashed Potatoes
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.
Servings: 10 people
Calories: 477kcal
Equipment
Ingredients
- 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
Instructions
- 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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Notes
*This was tested using the original garlic and fine herbs, but any of their flavors would be delicious!
Nutrition
Serving: 1large scoop | Calories: 477kcal | Carbohydrates: 42g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 558mg | Potassium: 1001mg | Fiber: 5g | Sugar: 4g | Vitamin A: 968IU | Vitamin C: 45mg | Calcium: 84mg | Iron: 2mg