Boursin Mashed Potatoes

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These Boursin Mashed Potatoes are simply amazing and perfect for both special occasions and busy weeknights.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 22

Total Time 42

Servings servings

Calories 252

Author Dorothy Bigelow

Equipment

Ingredients

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

For serving

Butter for topping
Chopped chives for garnish

Instructions

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).

Notes

Storing: Transfer any leftover mashed potatoes to an airtight container and store them in the refrigerator for up to 3 days.

Reheating: Heat in the microwave in 90-second intervals until heated through.

Instant Pot: Cook the potato slices for 8 minutes (or 6 minutes for cubes). Drain and return the potatoes to the pot. Mash with the butter using the "saute" function. Turn off, then add the remaining ingredients and mix well. Serve and enjoy!

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