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Boursin Mashed Potatoes

Fancy up your mash with creamy, rich and flavorful Boursin soft cheese. Simple to make, this potato side dish is a showstopper!
Boursin mashed potatoes garnished with fresh parsley.

Last Updated on February 14, 2022 by Betty Davies

Rich, creamy, cheesy and herby, these Boursin mashed potatoes are a quick and easy side that’s loaded with flavor. This is an effortless way to add an amazing taste and texture to everyday mash. The garlic and herb soft cheese makes this mash irresistible!

Boursin mashed potatoes in a blue bowl with a spoon.

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When it comes to comfort food, mashed potatoes pretty much tick all the right boxes; easy to make, creamy and rich. They work well with all kinds of main dishes, and I for one can not get enough of them!

These Boursin mashed potatoes are wonderfully rich and creamy thanks to the soft cheese, and with hints of garlic and herbs running through, these are a stand out potato side.

Be sure to try my Leek Potato Mash and Wholegrain Mustard Mashed Potatoes too!

Why you will love this recipe!

  • Quick and easy: This pretty much takes the same amount of time as making regular mash so you have no excuses!
  • Make ahead: Mashed potatoes are a great make ahead side so they are great for larger feasts. Or, you can make double and enjoy throughout the week!
  • Simple ingredients: You only need four main ingredients and a little salt and pepper to make these.
  • Dietary info: This Boursin mash is gluten-free and dairy-free.
Boursin mashed potatoes in a blue bowl with fresh parsley garnish.

Ingredients

  • Potatoes: For the fluffiest mash, use starchy potatoes. Russet are perfect and Yukon Gold do a pretty good job. Avoid waxy potatoes like fingerlings and reds.
  • Half and half: Also known as single cream. For a mash that is extra creamy and and rich.
  • Boursin: This garlic and herb soft cheese is an easy way to add flavor to the potatoes. The cream cheese also makes them rich and thick.
  • Butter: A little salted butter is a must when making mash!
  • Salt and pepper: Added to taste.

How to make Boursin mash

Be sure to scroll down for the full recipe!

  • Boil the potatoes til fork tender and drain (photo 1).
  • Melt the Boursin and butter with the half and half (photo 2).
  • Add the potatoes back to the pot and mash together (photo 3).
Three step by step photos to show how to make the recipe.

Recipe Variations

These creamy Boursin mashed potatoes are pretty awesome just as they are, but you can easily adapt them to suit your tastes. Try using a different Boursin like shallot and chive, cracked black pepper or basil and chive for a different flavor. I like to use half and half in this recipe, but you can use a heavy cream or milk.

Frequently Asked Questions

Can you make mashed potato with red potatoes?

Red potatoes are known as waxy potatoes and they are less starchy than russets. You can mash reds, but they will have a different texture. Rather than being light and fluffy, they will be more dense and creamy. This isn’t a bad thing at all, it just depends on how you prefer your mash!

Do you have to peel the potatoes?

Depending on how lazy I’m feeling, sometimes I peel and sometimes I don’t! Peeling the potatoes will result in a smoother mash, where as if you leave the peel on you’ll get some extra texture, which can be pretty tasty. If yu decide not to peel them, be sure to wash and scrub them well under running water to remove and dirt before boiling them.

Can I use cream cheese instead of Boursin?

I love the garlic and herb flavor of Boursin, but you can use a plain or seasoned cream cheese if you prefer. If you use plain cream cheese, you may want to add in some fresh thyme or parsley to get that herby flavor.

Overhead shot of boursin mashed potatoes in a bowl on wooden chopping board.

Serving Suggestions

This Boursin mashed potato recipe is great served with all kinds of mains. It’s great for a weeknight dinner, but easily fancy enough to serve up at Thanksgiving or Christmas. Try it with:

Storage and Reheating

Mashed potatoes are a great make ahead side dish. Once made, let them cool completely before storing in the fridge in an air tight container. They will keep well in the fridge for up to 4 days and can be frozen for up to a month. If frozen, thaw in the fridge overnight before reheating.

Reheat the Boursin mashed potatoes in a pot on the stovetop on a medium heat, stirring occasionally so that they don’t catch. The mash will absorb moisture as they sit in the fridge, so you may want to add a little milk or half and half to them to loosen them back up.

Recipe Notes and Tips

  • I like my mash pretty thick. If you prefer yours thinner just add in some extra half and half.
  • I used half of a package of Boursin for a mild garlic and herb flavor. Feel free to add in more, but you will also have to add in more half and half or it will be super thick!
  • Start the potatoes in cold water and bring them up to a boil so that hey cook evenly.
  • Salt your water when you cook the potatoes to add flavor right from the get go.
  • Take care not to over cook the potatoes. They should be fork tender but not falling apart. Over boiled potatoes can become quite dry.
Clos eup of fresh parsley garnish on the potato mash.

These Boursin mashed potatoes are thick, creamy and rich and so addictive – we were eating them right out of the bowl! It’s such an easy way to make potatoes taste great!

More Potato Side Dishes

If you’ve tried this recipe, be sure to leave a star rating and a comment below!

Boursin mashed potatoes garnished with fresh parsley.

Boursin Cheese Mashed Potatoes

Fancy up your mash with creamy, rich and flavorful Boursin soft cheese. Simple to make, this potato side dish is a showstopper!
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 329kcal
Author: Betty Davies

Equipment

Ingredients

  • 2 pounds potatoes – Russets or Yukon Gold (900g)
  • cup half and half (also known as single cream) (80ml)
  • ½ box Boursin garlic and herb soft cheese (2.5 ounces / 75g)
  • 2 tablespoons salted butter
  • salt and pepper added to taste

Instructions

  • Peel the potatoes and cut into chunks. Place in a pot of salted cold water.
  • Set on a high heat and boil until fork tender, but not falling apart.
  • Drain and set aside.
  • Place the pot back on the stovetop on a medium heat.
  • Add the half and half, Boursin, butter and a generous pinch of salt and pepper to the pot. Heat to melt everything together, giving it a stir to combine the Boursin.
  • Add the potatoes back to the pot and mash together til smooth and combined. Add more half and half if the mash is too thick.
  • Taste and season with additional salt and pepper if needed.

Notes

  • I used half of a package of Boursin for a mild garlic and herb flavor. Feel free to add in more, but you will also have to add in more half and half or it will be super thick!
  • Start the potatoes in cold water and bring them up to a boil so that hey cook evenly.
  • Salt your water when you cook the potatoes to add flavor right from the get go.
  • Take care not to over cook the potatoes. They should be fork tender but not falling apart. Over boiled potatoes can become quite dry.

Nutrition

Calories: 329kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 196mg | Potassium: 983mg | Fiber: 5g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 45mg | Calcium: 63mg | Iron: 2mg

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