This simple Boursin Cheese recipe for mashed potatoes is elegant and delicious. The Boursin cheese makes these potatoes extra special for holiday dinners without a lot of extra hassle. The results may look fancy but it just takes 30 minutes to prepare.
I’m a die hard mashed potato fan which makes me very selective in mashed potato recipes.
This Boursin Cheese mashed potato recipe has great texture, and flavor. I use Yukon Gold potatoes for that extra buttery background flavor.
In this post I will also cover a time saving potato chopping hack and give you the low down on the best potato masher on the market!
The Best Boursin Cheese Recipe for Mashed Potatoes
I’m always down to try a great Boursin Cheese recipe. I come across pasta recipes using Boursin all the time but a few years ago we sampled mashed potatoes at Costco flavored with Boursin Cheese.
Pasta is well and good but Boursin Cheese really shines in potatoes. The creamy, herby cheese gives you that almost twice baked potato feel to mashed potatoes.
Boursin Mashed Potatoes
Using Boursin Cheese to season mashed potatoes simple. You need a great recipe for mashed potatoes. Add some Boursin Cheese and you are basically done!
For mashed potatoes I generally end up cooking with Boursin Garlic and Herb Cheese. Occasionally I use the Shallot and Chive flavor.
What Is Boursin Cheese?
Boursin Cheese is a soft spreadable cow’s milk cheese. It was developed in 1957 in France by Francois Boursin, a cheese maker from Normandy.
Boursin is known for the combination of rich flavors, fresh herbs and a Gournay Cheese that is both creamy and crumbly.
A Gournay Cheese is a soft, spreadable cheese that is made from cream. It is a mild and sweet flavored cheese.
My Go To Potato Chopping Hack
I make a LOT of potatoes! When I was little the first thing I ever bought with my allowance money was actually a potato at the farmer’s market.
The most time intensive part of cooking potatoes as a side dish is the peeling and chopping! My trick to save time is to use an apple corer.
- Peel the potato.
- Shoot it through the apple corer (this cuts the potato into wedges and a middle piece).
- Chop the wedges and middle up!
It takes me less than 1/4 of the time to use the corer and the potatoes cook up great! To try this you will need a heavy duty all metal apple corer. A flimsy slicer is not going to work. This is the one I purchased.
My husband takes this trick one step further and puts all the potatoes he preps through a French fry slicer! Then he dices them up small which is perfect for fried breakfast potatoes and other similar dishes.
WHAT IS THE BEST POTATO MASHER?
When it comes time to whip up mashed potatoes what is the very best way?
There are four methods but I only recommend three of them.
- Hand Masher. This is easy, and doesn’t make a big mess. It is also inexpensive! I use this OXO one for durability. This method usually leaves a few lumps but some people prefer that for a homemade mashed potato feel.
- Electric Hand Mixer. This is my favorite way to quickly make whipped potatoes. It is quick and doesn’t make an additional dish but the potatoes get very creamy and whip up beautifully. I use this Kitchen Aid one because it is a workhorse strong enough for a big batch of potatoes or a normal batch of cookie dough.
- Bosch Stand Mixer. The potatoes that get whipped up in a stand mixer have beautiful texture and it is easy. It literally takes seconds in my Bosch. However, then you have to wash the mixer bowl too. To save dishes I usually skip this method. Note I do NOT use a Kitchen Aid Stand Mixer. You can read more about my kitchen trials why I only use Bosch here.
- Ricer. Some recipes call for a Ricer to make mashed potatoes. I’m not here for it. It is too much work and the results are no better than an electric hand mixer. The worse case scenario is that using a ricer actually contributes to over handling the potatoes and that makes them gluey. I don’t recommend ricers.
TIPS FOR MAKE AHEAD MASHED POTATOES
If you are making this recipe for a big holiday dinner it really helps to prep as much as you can in advance. Mashed potatoes are absolutely something you can start ahead of time. It saves a lot of time in that last hour before the meal is ready and things are stating to get more hectic in the kitchen.
- The day before you plan to cook, peel and cut all the potatoes.
- After the potatoes are peeled and chopped I put them in the cooking pot and cover with water several inches above the cut potatoes. Don’t add the salt yet!
- Store the pot of potatoes in a cool place like a cold garage (as long as it isn’t below freezing!) or in your fridge. You will notice the water getting a little bit brown – don’t worry. This is very normal and will all pour off.
- When it is time to cook the potatoes drain them and discard the water. If the potatoes have a hint of brown tinge just give them a little rinse under cold water.
- Begin the recipe. You won’t be able to tell the potatoes were prepped the day before!
Reheating Boursin Cheese Mashed Potatoes
Leftover mashed potatoes? Lucky you! Boursin Mashed Potatoes can be re-warmed in a pan on the stove with a splash of milk or in the microwave also with a splash of milk.
I really enjoy serving them as a breakfast. I top the warmed potatoes with scrambled eggs and some grated Tillamook cheddar.
If I feel extra fancy I have some sour cream and salsa with it like a breakfast burrito bowl or a scramble. Mashed potatoes are amazing in a breakfast scramble scenario.
How Long Are Mashed Potatoes Good For?
All good things come to an end eventually! Plan on using up any leftovers within one week. That means you have seven days to use up any delicious leftovers.
Alternately, you can freeze the extras as single servings to bring out later and save you some time! For more information on freezing mashed potatoes check out my friend Victoria’s blog post with instructions.
More Amazing Potato Recipes To Enjoy
- Colcannon (Irish Mashed Potatoes)
- Loaded Twice Baked Potatoes Casserole
- How To Make Baked Potatoes (Try My Secret Hack)
- Poor Potato Hamburger Casserole
- Loaded Baked Potato Soup
The Best Boursin Cheese Recipe For Mashed Potatoes
- 3 pounds gold potatoes such as yukon gold
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- 5 Tablespoons butter
- 1 teaspoon Better than Bouillon Chicken Bouillon see note
- 1 teaspoon black pepper coursely ground
- 1 Boursin cheese (5.2oz box) your favorite flavor (Garlic & Herb and Shallot & Chive are favorites)
- additional Boursin cheese to garnish optional
- fresh chives to garnish optional
- Cover a large pot of water and put it on the stove to boil.
- Peel potatoes. For fastest cutting use and apple corer to slice each potato. For medium sized potatoes lay the potato on its side and press down. For large potatoes, slice the potato in half and place the halves on a cutting board flat side down. Then cut with corer. If any pieces are twice as big as others cut them in half.
- Place potato chunks in boiling water with the salt. Bring to a boil again and then turn down to a simmer and cook for about 20 minutes until the potatoes are just fork tender.
- Meanwhile, microwave cream and butter for 45 seconds until warm and at least partly melted. Stir in bouillon and black pepper. Set aside.
- When potatoes are ready, drain well in a colander and then return cooked potatoes to the pot. Use an electric hand mixer, manual potato masher or a stand mixer fitted with a whip. Add cream mixture.
- Beat on low speed until about half the lumps are gone. Scrape down the sides.
- Cut Boursin cheese into at least 12 pieces and add to the mixture. Beat on low again until mixture is smooth, less than 45 seconds. Do not overbeat or potatoes will develop a glue like texture.
- Garnish with additional Boursin cheese and fresh chives if desired. Serve hot.
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This post was originally published in August 2019 and updated for content in November of 2023.