Boursin mashed potatoes are a rich, savory upgrade to a classic comfort-food side. They’re vegetarian, gluten-free, and well suited to making ahead. The combination of creamy Boursin cheese with buttery Yukon Gold potatoes yields an indulgent yet straightforward dish that pairs beautifully with roasted meats, vegetables, or a holiday table.
Why this recipe works
This recipe follows a few simple principles that deliver consistently creamy, flavorful mashed potatoes:
- Use Yukon Gold or another gold-fleshed potato for the ideal balance of creaminess and structure.
- Start the potatoes in cold, well-salted water so they cook evenly and absorb seasoning.
- Mash the potatoes before adding warm liquid to avoid gumminess and to control texture.
- Finish with generous amounts of Boursin cheese, butter, and warmed milk for a silky, savory result.
What you’ll need
Below is a summary of the ingredients used and why they matter.
- Boursin garlic and fine herbs — a soft, herb-studded cheese that melts into potatoes to add tang and herb flavor. Other Boursin flavors will also work.
- Yukon Gold potatoes — chosen for their creamy texture and balanced starch content, which make for smooth mashed potatoes without being gluey.
- Whole milk — provides body and creaminess; a full-fat milk gives the best mouthfeel.
- Salted butter — butter adds richness and a silky finish; cultured butter like Kerrygold is a popular choice but any good salted butter will do.
How to make it
Here is a clear step-by-step overview of the cooking process. Follow the detailed instructions below for a successful result.
- Peel the potatoes and cut them into roughly 1-inch cubes. Place the potatoes in a pot and cover with cold water by about an inch. Add a portion of the salt to the cooking water.
- Bring the water to a boil, then reduce to a simmer and cook until the potatoes are tender, about 10 minutes depending on cube size.
- Drain the potatoes and return them to the pot. Mash them until smooth using a potato masher.
- Warm the milk and butter together until just below boiling, then pour the hot liquid into the mashed potatoes. Add the Boursin cheese, the remaining salt, and freshly ground black pepper. Stir until everything is fully combined and the potatoes are creamy.
Expert tips and FAQs
These practical notes help you plan and troubleshoot.
Yes — mashed potatoes can be made ahead. As they rest, the starches relax and the texture remains pleasant. If you keep the potatoes covered in a heavy pot or a lidded casserole, they will stay hot for a while. To reheat, microwave in a covered, microwave-safe dish, stirring occasionally for even heating. Leftovers stored in an airtight container will keep in the refrigerator for up to a week and can be reheated the same way.
More favorite mashed potato recipes
If you enjoy this version, consider trying other variations to suit different occasions:
- Classic crowd-pleasing mashed potatoes for holiday tables
- Small-batch Yukon Gold mashed potatoes for weeknight dinners
- Wasabi mashed potatoes for a spicy, aromatic twist
- Dairy-free or vegan mashed potato alternatives
Boursin Mashed Potatoes
By: Carolyn Gratzer Cope
Summary: Boursin mashed potatoes are a savory, make-ahead side dish that is vegetarian and gluten-free.
Details
Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Servings: 4
Ingredients
- 2 pounds (900 grams) Yukon Gold potatoes
- 1 tablespoon plus 1 teaspoon fine sea salt, divided
- ¾ cup (177 ml) whole milk
- 2 tablespoons (28 grams) salted butter
- 1 (5.2-ounce / 147-gram) package garlic and fine herbs Boursin cheese
- ¼ teaspoon freshly ground black pepper
Instructions
- Peel the potatoes and cut into rough 1-inch cubes.
- Place in a medium pot and fill with cold water to cover by about an inch.
- Add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain and return potatoes to the pot.
- Mash with a potato masher until smooth.
- Heat the milk and butter together until just shy of boiling.
- Pour the hot liquid into the potatoes. Add the Boursin cheese, the remaining 1 teaspoon salt, and the pepper.
- Stir until the mixture is creamy and well combined. Adjust seasoning to taste and serve warm.
Notes
- Boursin garlic and fine herbs melts smoothly into hot potatoes and provides a convenient way to introduce rich garlic-and-herb flavor without chopping fresh herbs.
- Yukon Gold potatoes are recommended because their texture yields mashed potatoes that are both creamy and smooth without becoming gummy.
- Whole milk contributes to a luxurious texture; use full-fat dairy for best results.
- Salted, cultured butter adds depth of flavor. Use any quality salted butter you prefer.
- Make-ahead tip: keep mashed potatoes covered in a heavy pot or lidded casserole to retain heat, or refrigerate and reheat in a microwave-safe dish when ready to serve. Stir well while reheating to restore creaminess.
- Leftovers keep in an airtight container in the refrigerator for up to one week.
Nutrition
Approximate per serving: Calories 191 kcal; Carbohydrates 23 g; Protein 6 g; Fat 9 g; Saturated Fat 6 g; Polyunsaturated Fat 3 g; Cholesterol 26 mg; Sodium 652 mg; Fiber 2 g; Sugar 3 g. Nutrition values are estimates and should be used as a guideline only.
Additional Info
Course: Sides | Cuisine: American