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Boursin Mashed Potatoes

Boursin Mashed Potatoes Recipe

Rebecca
Creamy, rich, and bursting with garlic herb flavor, these Boursin Mashed Potatoes are the ultimate comfort food! Made with buttery red-skinned potatoes and Boursin cheese, this easy side dish is perfect for holidays. When I first made Boursin Mashed Potatoes Recipe, I knew I had stumbled upon something magical.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • Baby red-skinned potatoes
  • Butter
  • Half-and-half
  • Garlic and Herbs Boursin Cheese
  • Fresh chives
  • Salt

Instructions
 

  • Place your red-skinned potatoes in a large saucepan and cover them with cold water. Bring the pot to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain the water and return the potatoes to the pot to allow any excess moisture to evaporate.
  • Add the butter to the hot potatoes and use a potato masher to break them down. Don’t worry about achieving complete smoothness yet; rustic chunks are welcome here! You can also remove any larger skin pieces if you like.
  • Pour in the hot half-and-half and add the Boursin Cheese. Sprinkle in some salt to taste, and keep mashing until you reach your desired consistency. I recommend a mix between smooth and a bit rustic for the best texture.
  • Fold in your freshly cut chives for a pop of flavor and color. Garnish the top with extra chives for a beautiful finishing touch. Serve them warm and get ready for the compliments to roll in!

Notes

  • Start with Cold Water: Ensures even cooking; avoids uneven textures.
  • Keep It Warm: Use a low oven or slow cooker; add butter for moisture.
  • Adjust Texture: More half-and-half = creamier; less = thicker.
  • Mash with Care: Overmixing = gluey texture; mash gently!
  • Roast Garlic for Flavor: Adds rich, sweet garlic goodness.
 
Keyword Boursin Mashed Potatoes Recipe