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Creamy Boursin mashed potatoes have a way of vanishing quickly at our family gatherings. The combination of velvety Yukon Golds and herby, garlicky Boursin cheese transforms a simple side into something extra special. Whether for holiday meals or a just-because comfort dinner, these mashed potatoes always steal the show.
The first time I made these was for a Thanksgiving potluck and everyone begged for the recipe—now they are my signature dish, and I love how easy they make it to impress.
Ingredients
- Yukon Gold potatoes: known for their rich buttery taste and smooth texture, perfect for mashing
- Garlic and Fine Herbs Boursin cheese: offers tangy richness and loads of flavor you do not need extra herbs or spices
- Unsalted butter: brings extra silkiness and lets you control the seasoning
- Whole milk: gives creaminess without making them too heavy use a good quality one for the best finish
- Sour cream (optional): extra optional creaminess and a touch of tang I always go for the thickest full-fat type I can find
- Fresh chives or parsley: a sprinkle at the end wakes up the whole dish and adds nice color choose bright green bunches
Instructions
- Peel and Prep:
- Peel your Yukon Gold potatoes and chop them into even sized chunks about two inches each this helps everything cook at the same rate
- Boil the Potatoes:
- Cover the potato pieces with cold water in a big pot then add salt to bring out their natural flavor bring to a boil over high heat then lower to a gentle simmer cook until potatoes are fork tender about fifteen to twenty minutes
- Drain and Steam Dry:
- Pour the cooked potatoes into a colander let them sit for two or three minutes so excess water can evaporate this keeps your mash from turning soupy
- Mash Them Up:
- Return the potatoes to the pot or a large bowl mash well using a potato masher or ricer if you love a smoother texture leave them a little lumpy for rustic style if you prefer
- Mix in Butter:
- Drop in the softened butter and work it into the potatoes until fully melted and silky
- Add Boursin and Milk:
- Scatter in the Boursin cheese and pour in warm milk mix gently just until everything is combined
- Finish with Sour Cream:
- Fold in the sour cream if you are using it season with black pepper and a final pinch of salt to taste give another taste and adjust as needed
- Garnish and Serve:
- Spoon the fluffy mashed potatoes into a serving dish top with fresh chives or parsley maybe a final dab of butter and serve up warm
I always look forward to folding in the Boursin—watching it melt into the mash is almost as satisfying as eating it. My kids love to sprinkle on the chives themselves before digging in and every time it feels like an occasion.
Storage and Leftover Tips
Creamy mashed potatoes store beautifully in an airtight container for up to three days in the fridge. When reheating add a splash of extra milk and stir gently over low heat to bring back the creamy texture. You can also reheat individual portions in the microwave with a damp paper towel on top to prevent drying out.
Easy Ingredient Swaps
No Boursin cheese at the store Try a mix of fresh goat cheese and a little minced garlic for a similar creamy tang. Yukon Golds deliver the best buttery taste but other waxy potatoes like red potatoes will work in a pinch—just expect a slightly different texture. If you are out of sour cream Greek yogurt makes a great substitute for adding richness.
Perfect Ways to Serve This
Creamy Boursin mashed potatoes shine next to roast chicken or turkey. Try a big spoonful under a pool of pan gravy or with a juicy steak for a cozy steakhouse vibe. Sometimes I make a bowl for myself with steamed veggies and soft eggs for a comfort food lunch.
These creamy Boursin mashed potatoes make every meal feel special. Adjust to your taste and enjoy the comfort they bring to your table.
Recipe Q&A
- → What makes these mashed potatoes so creamy?
Boursin cheese melts into the potatoes, while butter and warm milk create a smooth, luscious texture.
- → Can I use a different variety of potatoes?
Yukon Gold potatoes yield a buttery flavor, but russet potatoes can also work for a lighter texture.
- → Is sour cream necessary?
Sour cream is optional but recommended for extra creaminess and a subtle tang.
- → How can I adjust the flavor?
Try different Boursin varieties, or add more cheese for a stronger herbal note. Extra chives also boost freshness.
- → What is the best way to mash the potatoes?
Use a potato masher for a rustic texture, or a ricer for ultra-smooth results.