Are you ready for a change in your usual mashed potatoes? Let me tell you, This Boursin Mashed Potatoes Recipe is one you are going to want to try. Trust me, you will become just as addicted as I am and be making this over and over.
If you are into potatoes like our family is, let me suggest a few other recipes to consider. Cajun mashed potatoes are a favorite in our house. My husband is from Louisiana and if our dishes don't have a little kick, they aren't worth it. Twice-baked broccoli potatoes are a really great option as well. No mayo potato salad is a better option if you are sticking to goals.
What Makes This Recipe Work?
To me, there is nothing better than a creamy bowl of mashed potatoes. They can make an average meal awesome. This is everything to love about a good mashed potato recipe and more. The Boursin cheese adds a whole new level of YUM to otherwise boring potatoes. It works like a seasoning packet that you will love!
These are pretty simple to make. I always make my potatoes with skins on, it has was always been my favorite. So, prepping the potatoes is easy. Then you cook, drain, throw it all in the mixer, and let it go!
Not only are these good the day you make them, but they are also delicious reheated as well! in fact, I might like them reheated better.
Ingredients
- Potatoes- I think red potatoes are my favorite potatoes to use for mashing. I like to make them with the skin on them, but you can always peel them if you prefer.
- Salt- Totally essential for good mashed potatoes. DO NOT forget this in the water for boiling the potatoes.
- Boursin Cheese- I used the Garlic and Fine Herb flavor. It is like a seasoning packet in itself. It is a form of formage frais cheese that is creamy, crumbly, and delicious! This Gournay cheese is one you need to try if you haven't yet.
- Butter- There is nothing like butter to add to the creaminess of your mashed potatoes.
- Milk- This will also add to the creaminess and determine so much of the consistency.
- Salt, pepper, and garlic powder- Aside from the cheese and butter, this is all you need for flavoring.
How To Make
Prep your potatoes. I leave the skins on, so my prep work is minimal. I wash the potatoes, cut off any big eyes, then quarter or cut them in half, depending on the size of the potato.
Add them to a pan full of water. Bring it to a boil over high heat, then add in the salt. It might seem like a lot of salt, but I promise this salted water gives that flavor that you can get nowhere else. Reduce the heat and cook until the potatoes are tender.
Drain the potatoes, but just for a minute. You want a little of the potato water left on there. Add them to the bowl with our Boursin, butter, milk, salt, pepper, and garlic powder.
I like my potatoes really creamy so I beat mine in a mixer instead of a potato masher. I also beat them on high for several minutes to get them whipped and perfect.
The consistency your like your potatoes is a personal choice. I would start with the smallest amount of milk and only add more as needed. Same for salting your potatoes after boiling. Add more as needed. But make sure and mix well before you decide.
Notes
- I used red potatoes, they have been a preference for as long as I can remember. However, there are other varieties to consider too. Yukon gold is a standard for mashed potatoes, but the classic russet is as well.
- Remember to lower the heat after the potatoes come to a boil. You don't want the potatoes to break all apart.
- Salting the potato water is essential. This is the only way to incorporate good salt flavor into the potatoes.
- If you don't eat all these right away, I know it is a big batch, store them in the fridge. They hold well for up to a week!
- When you are ready to reheat, I do it in the microwave.
- If you want to prep these ahead of time, you can always cut up the potatoes, and add them to ice water. Place them in the fridge overnight. The next day when you are ready to go, place them on high heat.
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For more inspiration
If you are serving this with your holiday meal, let me suggest another recipe I think you will love. Savory stuffed acorn squash is so delicious.
Boursin Mashed Potatoes
Equipment
- 1 large saucepan or stockpot
- 1 stand or hand mixer
Ingredients
- 4-5 pounds potatoes I used red potatoes
- 10 cups water
- 1 ½ tablespoon salt plus more for salting potatoes when you are mixing them.
- 5.2 ounces Boursin Garlic and fine herb cheese
- 4 tablespoons butter Plus a few tablespoons more for topping
- ½-1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½-1 ½ cups milk
- 1 tablespoon chopped fresh parsley for topping optional
Instructions
- Wash and prep your potatoes. I just cut off the large eyes and quartered mine. You can peel them if you like. Depending on the size, I would either cut them in half or quarter them.
- Add the potatoes to the water with 1 ½ tablespoons salt.
- Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender.
- Drain them quickly, you don't want to leave them in the water too long. Also, only let them drain for about 30 seconds, you still want a little over the boiling water with them.
- Add them, Boursin, butter, ½ cup milk, 1 teaspoon salt, pepper, and garlic to a large bowl or stand mixer. Mix them on high for about 1 minute. Check for consistency, add more milk as needed. Also, check for salt and pepper and add more if needed.
- Whip the potatoes on high for about 2-3 minutes.
- Top with a little more melted butter and parsley if you are using it.
- That is it! The potatoes are done and ready to be enjoyed.
Notes
- I used red potatoes, they have been a preference for as long as I can remember. However, there are other varieties to consider too. Yukon gold is a standard for mashed potatoes, but the classic russet is as well.
- Remember to lower the heat after the potatoes come to a boil. You don't want the potatoes to break all apart.
- Salting the potato water is essential. This is the only way to really incorporate good salt flavor into the potatoes.
- If you don't eat all these right away, I know it is a big batch, store them in the fridge. They hold well for up to a week!
- When you are ready to reheat, I do it in the microwave.
- If you want to prep these ahead of time, you can always cut up the potatoes, and add them to ice water. Place them in the fridge overnight. The next day when you are ready to go, place them on high heat.
Did you make this recipe? Let me know!