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Boursin mashed potatoes with parsley on top in a white ceramic bowl.
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5 from 1 vote

Boursin Mashed Potatoes

These creamy and delicious mashed potatoes have the perfect flavor!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: boursin, butter, cheese, mashed potatoes
Servings: 8
Author: Amy Sandidge

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.