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Creamy Boursin Mashed Potatoes

A close-up of fluffy, rich Boursin mashed potatoes piled high on a white plate.
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Make rich, velvety mashed potatoes using Boursin Garlic & Fine Herbs cheese for an easy, flavorful upgrade perfect for any meal.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 8 ounces Boursin Garlic & Fine Herbs cheese, softened
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
  2. Bring the water to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Return the drained potatoes to the hot, empty pot.
  4. Heat the milk and butter in a small saucepan over medium heat until the butter is melted and the milk is warm. Do not boil.
  5. Mash the potatoes using a potato masher or ricer until mostly smooth.
  6. Add the softened Boursin cheese to the mashed potatoes. Mix gently until the cheese is incorporated.
  7. Gradually pour in the warm milk and butter mixture while continuing to mix until you reach your desired creamy consistency.
  8. Stir in the salt and pepper. Taste and adjust seasoning if needed. Serve immediately.

Notes

  • Use Yukon Gold potatoes for the best creamy texture.
  • For extra richness, use heavy cream instead of whole milk.
  • You can mash the potatoes by hand or use an electric mixer on low speed for a smoother result.

Nutrition

Find it online: https://savorsensations.com/boursin-mashed-potatoes-recipe/