If you need your mashed potatoes to be next-level, these Boursin Mashed Potatoes are for you. These mashed potatoes with Boursin cheese and butter are super flavorful and perfect for your holiday dinner. Great alongside turkey, steak, prime rib, ham, pot roast and more!
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If you consider mashed potatoes to be a staple side dish for any holiday meal, then this recipe is most definitely for you. Made with simple ingredients, this mashed potatoes recipe is perfect for any dinner or holiday celebration.
Made with Boursin garlic and herb cheese, these mashed potatoes are creamy, flavorful and with just the right amount of texture. In this post I’ll show you all the tips and tricks to getting mashed potatoes just right for any occasion.
What do I need to make mashed potatoes with Boursin cheese?
- Russet potatoes – this variety of potatoes are ideal for making mashed potatoes. Yukon Gold is another great variety of potatoes to use.
- Boursin cheese – most often found in the deli refrigerated section of the grocery store, Boursin cheese is a soft, flavored garlic and herb cheese similar in texture to cream cheese.
- Butter – great for adding flavor and creaminess to the potatoes, I like to use salted butter for this recipe, but unsalted will work as well.
- Half and half – half and half (half cream and half milk), helps counteract the starch in the potatoes to become more smooth and creamy.
- Salt and Pepper – for seasoning and flavor.
- Fresh chives – optional, but a nice garnish to add some color and nice herby flavor.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make mashed potatoes?
The best way to cook potatoes when making mashed potatoes:
Start by peeling and cutting the potatoes. Cut the potatoes into 1″ cubes. This will help them cook quicker. Boiling whole potatoes is very time consuming, so cutting them into smaller pieces helps the potatoes cook evenly, without becoming overly starchy.
What potatoes are the best for making mashed potatoes?
Russet or Yukon Gold are ideal for making mashed potatoes. Both varieties have little moisture and lots of starch, making for light and fluffy potatoes.
They both have great texture, which makes it helpful for absorbing butter and half and half.
How long do I boil potatoes when making mashed potatoes?
Place the potatoes in a saucepan and submerge in water. Bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium, and simmer for 15-20 minutes.
You’ll know the potatoes are done when they are tender and easily break apart when pierced with a fork or knife.
What do I add in to mashed potatoes to make them taste good?
Once the potatoes are completely cooked, drain off the water and place them back into the pot. Then add the Boursin cheese, melted butter, and half and half. These will help make the potatoes wonderfully creamy, fluffy and flavorful.
What tool is best for making mashed potatoes – a masher or mixer?
Use a potato masher to mash the potatoes and combine the cheeses, butter and half and half. Do your best to NOT overmix. A hand mixer, although convenient, tends to overprocess the potatoes resulting in gummy or gluey potatoes.
Once you’ve mixed in the Boursin, butter, half and half and season with salt and pepper. Serve the potatoes right away while hot.
Ingredient Substitutions and Recommendations:
- Sour Cream – adding in a few tablespoons of sour cream will help add some extra creaminess to the potatoes.
- Ranch seasoning – a little goes a long way, but start with 1-2 teaspoons of dry ranch seasoning to give the potatoes some additional garlic and herb flavor.
- Heavy cream – substitute the half and half for heavy cream for extra creamy, silky potatoes.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Need some turkey inspiration for a holiday meal?
The Citrus Herb Turkey Brine, How to Cook a Moist Turkey and my Apple Cider Turkey Brine recipe are always super popular during the holidays. Here are some other main dishes that would go great with these mashed potatoes.
- Lipton French Onion Meatloaf
- Oven Baked Snow Crab Legs
- Easy Dry Brine Turkey Recipe with Rosemary
- Easy Slow Cooker Turkey Breast
- Slow Cooker Beef Sirloin Tip Roast from It Is A Keeper
Check out my post for what to serve with mashed potatoes for over 30 main dish ideas.
Frequently asked questions about making mashed potatoes:
DON’T over-work the potatoes. I prefer a simple, hand potato masher over an electric hand mixer. Mixers often over-process the potatoes, resulting in too much starch being released from the potatoes. This creates gluey, gummy and unappealing mashed potatoes.
A simple, manual hand masher is the tool for making mashed potatoes. Some people prefer a hand mixer or a potato ricer, however a hand masher creates the perfect texture for mashed potatoes. Some would say that a hand mixer over-processes potatoes, making them gummy or gluey.
Make the mashed potatoes according to the recipe. When complete, place in a baking dish and cover with plastic wrap. Refrigerate for 24-48 hours, prior to your holiday meal. When ready to reheat, preheat oven to 325 degrees. Remove the plastic wrap and dot the top of the potatoes with extra butter (2-4 Tbsp.)
As the potatoes heat through in the oven, the butter will melt and help keep the potatoes moist, and not dry out. Heat in the oven at 325 for 20-25 minutes or until completely heated through. Just before serving, stir the melted butter throughout the potatoes to fluff. Serve right away.
When stored in an airtight container and refrigerated, mashed potatoes will last for up to 5 days.
If you loved this potato recipe, check out some of our other similar recipes:
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Creamy Boursin Mashed Potatoes with Chives
Equipment
Ingredients
- 2.5 lbs. Russel potatoes peeled and cut into cubes
- 1 ½ teaspoons salt divided
- 1 (5.3 oz. pkg.) Boursin Cheese
- ⅔ cup half and half or whole milk
- 4 Tablespoons butter melted
- ¼ teaspoon pepper
Instructions
- To a sauce pan, add the peeled and cut potato pieces and submerge the potatoes with water until they are completely covered. Add 1 tsp. salt.
- Bring the potatoes to a boil over medium-high heat. Once boiling, reduce heat to medium, and simmer the potatoes for 15-20 minutes or until potatoes are fork-tender. Drain the water and keep the cooked potatoes in the pan.
- To the hot potatoes, add the Boursin cheese, half and half and melted butter. Mash with a potato masher until added ingredients are melted and the potatoes are creamy and fluffy. Fold in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Taste for proper seasoning.
- Serve right away while hot.
Notes
Nutrition
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