Creamy Boursin Mashed Potatoes (Printable Format)
Fluffy Yukon Gold potatoes mixed with Boursin and butter for a rich, satisfying side.
# Needed Ingredients:
→ Potatoes
01 -
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
→ Dairy and Cheese
02 -
5.2 ounces Boursin cheese with garlic and fine herbs, softened
03 -
4 tablespoons unsalted butter, softened
04 -
1/2 cup whole milk, warmed
05 -
1/4 cup sour cream, optional
→ Seasoning
06 -
1 1/2 teaspoons kosher salt, plus additional to taste
07 -
1/2 teaspoon fresh ground black pepper
→ Garnish
08 -
2 tablespoons finely chopped chives or flat-leaf parsley
# Preparation Steps:
01 -
Peel Yukon Gold potatoes and cut into uniform 2-inch pieces for even cooking.
02 -
Place potatoes in a large saucepan and cover with cold water. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes until potatoes are fork-tender.
03 -
Drain potatoes thoroughly in a colander. Allow them to steam dry for 2 to 3 minutes to remove surface moisture.
04 -
Return potatoes to the warm pot or transfer to a mixing bowl. Mash with a potato masher or ricer until mostly smooth, leaving some texture if preferred.
05 -
Immediately add the softened butter, stirring until melted and fully combined. Add Boursin cheese and warm milk, mixing gently until smooth and homogeneous.
06 -
Fold in sour cream if desired for added richness. Season with fresh ground black pepper and additional salt to taste.
07 -
Taste and adjust seasoning as needed. For silkier potatoes, add a splash more warm milk. For more pronounced flavor, stir in extra Boursin cheese to preference.
08 -
Transfer mashed potatoes to a serving bowl. Top with chopped chives or parsley and an extra pat of butter if desired. Serve hot.
# Supplementary Details:
01 -
Allowing potatoes to steam dry after draining prevents excess water in the mash, resulting in a creamier texture. Use warm milk and room temperature butter for best incorporation.