Boursin Mashed Potatoes Recipe
This easy recipe for Boursin Mashed Potatoes combines tender, boiled potatoes with garlic and herb soft cheese, butter, and cream for fluffy, ultra-flavorful mashed potatoes every time!
Servings: 6 servings
Ingredients
- 3 pounds Russet potatoes peeled and chopped into 1-inch cubes
- 1 stick salted butter cut into pieces and at room temperature
- 1 (5.2-ounce) wheel Boursin Garlic and Fine Herbs
- ½ cup heavy cream at room temperature
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Peel the potatoes and chop them into 1-inch chunks for even cooking. Rinse with cold water.
- Transfer the potatoes to a large stockpot filled with cold, salted water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, until potatoes are fork-tender, approximately 15-18 minutes (cooking time will vary depending on the size of your potato chunks).
- Remove from heat and drain, then return the potatoes to the pot.
- While the potatoes are still hot, add the butter, Boursin cheese, heavy cream, salt, and black pepper. Mash the potatoes with a potato masher until they reach the desired consistency.
- Season with additional salt and black pepper to taste. If desired, serve with extra butter and fresh minced chives.
Notes
- For the creamiest mash, use a potato ricer, a good old-fashioned handheld potato masher, as it gives you the most control over the consistency of the potatoes. An electric mixer is another option, but the potatoes can become easily overworked, resulting in a gluey mash.
- Add additional heavy cream or milk if needed to adjust the consistency of your mashed potatoes.
- Store leftovers in the refrigerator for up to 5 days. I do not recommend freezing these mashed potatoes.
Nutrition
Calories: 482kcal | Carbohydrates: 43g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 473mg | Potassium: 971mg | Fiber: 3g | Sugar: 2g | Vitamin A: 767IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 2mg
