Who needs regular ol' mashed potatoes when you have this fabulous Boursin mashed potatoes recipe!? Made with russet potatoes, butter, cream, and a round of your favorite brand of gournay cheese, this take on the staple side dish is going to knock your socks off!
Have you fallen in love with Boursin yet? For years I only ever had it spread on crackers, but in the past year or so I've been introduced to the idea of creating recipes with it. Pretty much anywhere you would use cream cheese you can use this savory soft cheese instead.
I've already shared my recipe for Baked Boursin Pasta, and I just couldn't wait to share these Boursin potatoes! If you love easy recipes that taste like you spent hours in the kitchen, you're going to love this one.
These perfect mashed potatoes have quickly become the most requested recipe from my family. I know you're going to love them as much as we do!
Reasons to Love This Recipe:
- Great for the holiday season. Whether you need the perfect side dish for a special occasion like Christmas, Sunday dinner, or an at-home date night, these mashed potatoes with Boursin are the perfect fit.
- Simple ingredients. Other than the Boursin cheese itself, the rest of the ingredients for these creamy mashed potatoes are surprisingly simple.
- Family favorite side dish. This recipe has passed the toddler test in my home, so you can be sure that it's one the whole family will love!
- So creamy. If you think the best mashed potatoes are creamy ones, you're going to be obsessed with these.
- Potatoes: I recommend using russet potatoes because they are sturdy and low in moisture. Yukon gold potatoes or red potatoes are some other good options.
- Boursin: You can use whatever flavor you like best. I like the garlic and fine herbs flavor, but there are so many types to try!
- Butter: Just a little bit is needed, since you'll get lots of fat and flavor from the other ingredients. Either salted or unsalted butter is fine.
- Heavy cream (or milk): This is the secret to a silky texture! Feel free to swap the heavy cream for milk if that's what you have on hand.
- Salt & pepper: A small amount is recommended, then you can adjust to your taste.
- Large pot: You'll need something large enough to handle 2 ½ pounds of potatoes. I use an Amazon Basics 6 Quart Dutch Oven and there's plenty of room.
- Potato masher: I just switched to this OXO potato masher and I'm in love. Of course, a potato ricer is the best of the best, but it's not always practical.
- Silicone spatula: Perfect for whipping everything together (I use this one from OXO).
These Boursin Mashed Potatoes have quickly become our favorite way to prepare a family favorite side dish. Best of all? It's easy enough even for a busy weeknight.
- Peel and slice the potatoes into ¾" rounds (or 1" cubes).
- Place in a large pot with water.
- Bring to a boil, and cook until tender (18-22 minutes)
- Drain the potatoes and return to the pot, along with 4 tablespoons of butter.
- Mash the potatoes and butter together over the heat, allowing any steam to escape.
- Add in some heavy cream, salt, and pepper. Stir well to combine.
- Finally, add a regular-sized round (150g) of Boursin cheese, breaking it into 4-6 pieces.
- Stir well to incorporate the creamy cheese as it melts.
- Serve with additional butter and chopped chives (if desired).
Top tip: For an ultra smooth texture use a hand mixer to blend everything together.
Instant Pot Instructions
- Cook the potato slices on high pressure with 2 cups of water for 8 minutes (or cubes for 6 minutes).
- Do a quick pressure release and drain potatoes.
- Add the potatoes back into the pot and select the "saute" function.
- Mash (along with the butter) over the heat until most of the steam has escaped.
- Turn off the Instant Pot and add the remaining ingredients.
- Mix well, then serve with additional butter and chives (optional).
Storing and Reheating
- Transfer any leftovers to an airtight container.
- Store in the refrigerator for up to 3 days.
- Reheat portions in the microwave in 30-second intervals until warmed through.
- To reheat in the oven, add portions to a baking dish, top with butter (and/or a few tablespoons of water), and heat at 350ºF (177ºC) for 15-30 minutes, or until warmed through.
Make Ahead Instructions
If you want to make these mashed potatoes ahead of time, they work well for that purpose. The high fat content allows them to hold up to reheating much better than traditionally prepared potatoes.
- Prepare the mashed potatoes as directed.
- Spread into a deep 8X8" (20x20cm) baking dish, or double the recipe and spread them into a 9X13" (23x33cm) baking dish.
- Allow to cool to room temperature, then top with additional slices of butter.
- Wrap tightly and refrigerate for up to 48 hours.
- Reheat in a 350ºF (177ºC) oven for 20-30 minutes, or until hot and bubbly.
Top tip: For the best results and to prevent temperature shock on your baking dish, allow the baking dish to warm at room temperature for 1 hour or so.
Alternatively, you can place the cold baking dish in a cold oven, and allow it to warm up during the preheating process.
With buttermilk: If you like a nice, tangy flavor, try substituting the heavy cream for buttermilk. Yummy!
Loaded: Top the finished potatoes with cooked bacon crumbles, shredded cheese, and sour cream (or additional gournay cheese).
Garlic: Add some smashed roasted garlic for a delicious twist!
Different flavors: Boursin comes in a variety of flavors. I like to use garlic and herb, but you can find cranberry, black truffle, caramelized onion, any many other flavors available.
- Boursin: If you don't have Boursin on hand, you can substitute it for 4 ounces of plain or garlic cream cheese, sour cream, full fat Greek yogurt, or any spreadable and soft cheese.
- Heavy cream: This can be swapped for whole milk, half and half, or canned coconut milk.
- Dairy free: Use the dairy-free Boursin or your favorite dairy free cream cheese. Substitute the butter for your favorite vegan butter, and the heavy whipping cream for dairy-free cream or canned coconut milk.
More Potato Recipes
If you loved this recipe for Boursin Mashed Potatoes, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Boursin Mashed Potatoes
- 2 ½ pounds russet potatoes about 5-6 medium potatoes
- ¼ cup butter
- 1 package Boursin cheese (5.2oz/150g)
- ¼ cup heavy cream or milk
- ¾-1 teaspoon salt
- ¼ teaspoon ground black pepper
- Butter for topping
- Chopped chives for garnish
- Peel the potatoes and cut them into ¾” thick slices (or 1" cubes).
- Add the sliced potatoes to a large pot filled with water.
- Bring to a boil over high heat. Once a boil is reached, cook for 18-23 minutes, or until the pieces are easily pierced with a knife.
- Drain the potatoes in a colander set over the sink. Turn off the heat.
- Return the potatoes to the pot, along with the butter.
- Place the pot back over the residual heat, and mash with a potato masher until they are broken down and the butter is melted.
- Remove from the heat and add the Boursin, heavy cream, salt, and pepper. Mash and mix well until smooth (with either a silicone spatula or an electric mixer).
- Taste and adjust seasonings and add salt, pepper, and butter to your taste.
- Serve with additional butter and minced chives (optional).
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