Creamy Dreamy Boursin Mashed Potatoes: The Ultimate Comfort Food Recipe

Craving the ultimate comfort food? Look no further than these incredibly creamy, intensely flavorful Boursin Mashed Potatoes! This recipe elevates the humble mashed potato to a gourmet experience with just a few simple ingredients. The star of the show is, of course, Boursin cheese – that garlicky, herby, creamy goodness that melts beautifully into the warm potatoes, creating a texture that’s smooth as silk and a flavor that’s utterly irresistible.

These Boursin mashed potatoes are perfect as a side dish for any occasion. Whether you’re serving a weeknight dinner of roasted chicken or hosting a fancy holiday feast, they’re guaranteed to be a crowd-pleaser. They pair beautifully with everything from steak and pork to fish and vegetables. And let’s be honest, sometimes you just need a big bowl of creamy mashed potatoes all on their own!

This recipe is surprisingly easy to make, even for beginner cooks. It requires minimal ingredients and comes together in under an hour. So, ditch the boxed mashed potatoes and treat yourself to the real deal. You won’t regret it!

## Why Boursin Mashed Potatoes Are the Best:

* **Unbelievably Creamy:** The combination of starchy potatoes, butter, milk (or cream), and Boursin cheese creates an unparalleled creamy texture that’s melt-in-your-mouth delicious.
* **Intense Flavor:** Boursin cheese is packed with garlic, herbs, and a hint of tang, which infuses the mashed potatoes with a complex and satisfying flavor profile. No more bland mashed potatoes!
* **Easy to Make:** Despite the gourmet taste, this recipe is incredibly simple to follow and requires minimal effort.
* **Versatile Side Dish:** These mashed potatoes complement a wide variety of main courses, making them a perfect choice for any meal.
* **Guaranteed Crowd-Pleaser:** Everyone loves mashed potatoes, and the addition of Boursin cheese takes them to the next level. Prepare to receive rave reviews!

## Ingredients You’ll Need:

* **2 pounds Yukon Gold Potatoes:** These potatoes are ideal for mashed potatoes because they have a naturally creamy texture and don’t require as much butter or cream to achieve a smooth consistency. They also have a slightly sweet flavor that complements the Boursin cheese perfectly. Russet potatoes can also be used, but they will require more liquid and butter to achieve a creamy texture.
* **4 ounces Boursin Cheese:** This is the star of the show! Use your favorite flavor of Boursin cheese. The classic garlic and fine herbs is always a winner, but you could also try the shallot and chive variety for a slightly different flavor profile.
* **1/2 cup Milk (or Cream):** Milk adds moisture and helps to create a smooth, creamy texture. For an even richer and more decadent experience, substitute heavy cream. You can also use half-and-half for a middle-ground option.
* **4 tablespoons Unsalted Butter:** Butter adds richness and flavor to the mashed potatoes. Use unsalted butter so you can control the amount of salt in the final dish.
* **Salt and Pepper to Taste:** Seasoning is crucial! Start with a generous pinch of salt and pepper, and then adjust to your preference.
* **Optional Garnishes:** Fresh chives, parsley, or a sprinkle of paprika can add a pop of color and freshness to the finished dish.

## Step-by-Step Instructions:

**Step 1: Prepare the Potatoes**

* **Wash and Peel:** Thoroughly wash the potatoes under cold running water. Peel them using a vegetable peeler, making sure to remove all the skin. You can leave a little bit of skin on for a more rustic texture, if desired.
* **Cut into Even Pieces:** Cut the peeled potatoes into 1-2 inch pieces. Cutting the potatoes into smaller, uniform pieces ensures that they cook evenly and quickly.

**Step 2: Cook the Potatoes**

* **Boil in Salted Water:** Place the cut potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. The salt seasons the potatoes from the inside out and helps to prevent them from becoming waterlogged.
* **Bring to a Boil:** Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce the potatoes with a fork.
* **Drain Thoroughly:** Once the potatoes are cooked, drain them thoroughly in a colander. Make sure to get rid of as much water as possible. This will help to prevent the mashed potatoes from becoming watery.

**Step 3: Mash the Potatoes**

* **Return to the Pot:** Return the drained potatoes to the empty pot. Place the pot back on the stove over low heat for about a minute to dry out any remaining moisture.
* **Add Butter and Milk (or Cream):** Add the butter and milk (or cream) to the pot with the potatoes. Let the butter melt completely.
* **Mash the Potatoes:** Use a potato masher or a ricer to mash the potatoes until they are smooth and creamy. Avoid over-mashing, as this can make the potatoes gummy. If using a ricer, pass the potatoes through the ricer into the pot after adding the butter and milk.

**Step 4: Add the Boursin Cheese**

* **Incorporate the Cheese:** Add the Boursin cheese to the mashed potatoes. Gently stir until the cheese is completely melted and evenly distributed throughout the potatoes. The heat from the potatoes will melt the cheese quickly.

**Step 5: Season and Serve**

* **Season to Taste:** Season the mashed potatoes with salt and pepper to taste. Be sure to taste as you go and adjust the seasoning as needed.
* **Serve Immediately:** Serve the Boursin mashed potatoes immediately while they are still hot and creamy. Garnish with fresh chives, parsley, or a sprinkle of paprika, if desired.

## Tips for Perfect Boursin Mashed Potatoes:

* **Choose the Right Potatoes:** Yukon Gold potatoes are the best choice for creamy mashed potatoes. They have a naturally buttery flavor and smooth texture. Russet potatoes can also be used, but they tend to be drier and require more liquid.
* **Don’t Overcook the Potatoes:** Overcooked potatoes can become waterlogged and gummy. Cook them until they are fork-tender, but not mushy.
* **Warm the Milk (or Cream):** Warming the milk (or cream) before adding it to the potatoes helps to prevent them from becoming cold and dense. You can warm it in the microwave or on the stovetop.
* **Use a Potato Ricer (Optional):** A potato ricer creates the smoothest, most lump-free mashed potatoes. If you don’t have a ricer, a potato masher will work just fine, but be careful not to over-mash.
* **Don’t Over-Mash:** Over-mashing can release too much starch from the potatoes, resulting in a gummy texture. Mash them until they are smooth and creamy, but stop there.
* **Adjust the Consistency:** If the mashed potatoes are too thick, add a little more milk (or cream) until they reach your desired consistency. If they are too thin, cook them over low heat for a few minutes to evaporate some of the excess liquid.
* **Be Generous with the Boursin:** Don’t be afraid to add more Boursin cheese if you want an even more intense flavor. You can always add more, but you can’t take it away!
* **Taste and Adjust Seasoning:** Always taste the mashed potatoes before serving and adjust the seasoning as needed. Salt is especially important, as it enhances the flavor of the other ingredients.
* **Keep Warm:** If you’re not serving the mashed potatoes immediately, keep them warm in a slow cooker or in a pot over very low heat. Add a little milk (or cream) to prevent them from drying out.

## Variations and Additions:

* **Roasted Garlic Boursin Mashed Potatoes:** Roast a head of garlic in the oven until it’s soft and caramelized. Squeeze the roasted garlic cloves into the mashed potatoes along with the Boursin cheese for an even more intense garlic flavor.
* **Chive and Onion Boursin Mashed Potatoes:** Add finely chopped fresh chives and green onions to the mashed potatoes for a fresh, herbaceous flavor.
* **Bacon Boursin Mashed Potatoes:** Cook some bacon until it’s crispy and crumble it over the mashed potatoes. The smoky bacon flavor pairs perfectly with the creamy Boursin cheese.
* **Spinach and Artichoke Boursin Mashed Potatoes:** Sauté some spinach and artichoke hearts until they are tender. Add them to the mashed potatoes for a healthy and flavorful twist.
* **Brown Butter Boursin Mashed Potatoes:** Brown the butter before adding it to the potatoes for a nutty, rich flavor.
* **Sweet Potato Boursin Mash:** Substitute half of the Yukon Gold potatoes with sweet potatoes for a slightly sweet and earthy flavor.

## Serving Suggestions:

These Boursin mashed potatoes are incredibly versatile and can be served with a wide variety of main courses. Here are a few ideas:

* **Roasted Chicken:** The creamy, flavorful mashed potatoes complement the savory roasted chicken perfectly.
* **Grilled Steak:** A classic combination! The rich mashed potatoes provide a delicious counterpoint to the hearty steak.
* **Pork Tenderloin:** The mashed potatoes add a touch of elegance to a simple pork tenderloin.
* **Salmon:** The creamy texture of the mashed potatoes complements the delicate flavor of the salmon.
* **Vegetarian Dishes:** Serve the mashed potatoes alongside roasted vegetables, lentil soup, or a vegetarian shepherd’s pie.

## Make-Ahead Instructions:

These Boursin mashed potatoes can be made ahead of time and reheated. To make ahead, prepare the mashed potatoes according to the recipe instructions. Let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the mashed potatoes in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a little milk (or cream) to restore the creamy texture.

## Storage Instructions:

Leftover Boursin mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a saucepan over low heat or in the microwave.

## Boursin Mashed Potatoes Recipe Card

**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 2 pounds Yukon Gold potatoes, peeled and cut into 1-2 inch pieces
* 4 ounces Boursin cheese
* 1/2 cup milk (or cream)
* 4 tablespoons unsalted butter
* Salt and pepper to taste
* Optional garnishes: fresh chives, parsley, or a sprinkle of paprika

**Instructions:**

1. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
3. Drain the potatoes thoroughly.
4. Return the potatoes to the pot. Add the butter and milk (or cream).
5. Mash the potatoes until smooth and creamy.
6. Add the Boursin cheese and stir until melted and evenly distributed.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with fresh chives, parsley, or paprika, if desired.

## Enjoy Your Creamy, Dreamy Boursin Mashed Potatoes!

These Boursin mashed potatoes are sure to become a new family favorite. They’re easy to make, incredibly delicious, and perfect for any occasion. So go ahead, give this recipe a try and let me know what you think in the comments below! I’d love to hear how you enjoyed them and any variations you tried.