Boursin Mashed Potatoes are one of the easiest and yet, incredibly delicious mashed potatoes you could make. Rich and full flavored with hints of cheese, garlic, and flavorful herbs, these potatoes make me want to just sit down with a spoon, rather than have them as a side dish, they’re that tasty.
Take them to any gathering where food is served, and you’ll be asked for the recipe over and over.
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Boursin Cheese Mashed Potatoes
Learn how to make these insanely yummy and easy mashed potatoes that everyone loves when I’ve served them. Similar to my Sausage Boursin Pasta recipe where I used Boursin cheese as well, the ingredients are easy to find in your local store.
Why do people LOVE this mashed potato recipe?
Three easy reasons:
- It’s super easy to infuse huge flavor into typically bland mashed potatoes in a really easy way.
- This recipe takes no more time than it does to make the regular mash.
- They are really creamy which is the main factor in what makes any potato dish heavenly.
Ingredients You’ll Need
Potatoes: I used Yukon Gold for this recipe because I really like the buttery, creamy quality of that type of potato. Feel free to use russet potatoes or whatever is your favorite, including baby potatoes.
Boursin cheese: The Garlic and Fine Herbs flavor is a perfect pair for the potatoes. They have a few other flavored kinds of cheese that you could use, but I find this one works well and is most easy to find.
Bacon: Smoked bacon like hickory is really nice. The important thing is to have it fairly crispy so it lends texture and doesn’t get too flabby when put into the mix.
Making them Right
Learning how to make mashed potatoes with Boursin cheese couldn’t be easier. If you’re familiar with making regular potatoes that are mashed, the method is pretty much the same, but with a few different ingredients.
- Boil the potatoes in a large pot. Be sure to use salted water as it helps add to the flavor of the potatoes themselves.
- Drain potatoes and add the rest of the ingredients.
- Mash the potatoes: I prefer to use a potato masher similar in style to this one because I think they work the best. The more wavy parts on the masher, the better the mash. But I know there are a few different kinds on the market, so use your favorite.
- Sprinkle with a herb garnish if you prefer and you’re ready to serve!
***The exact ingredient amounts and directions are listed in the printable recipe card below.
The serving options for these creamy mashed potatoes are actually endless. Anywhere you’d serve regular mashed potatoes, you can serve these Boursin potatoes.
Air Fryer BBQ Chicken Quarters would be excellent with these mashed potatoes. The contrast between crispy chicken and soft creamy potatoes would be so tasty!
Ninja Foodi Roast Beef would be the perfect pairing here. The savory roast beef along with the buttery, herby mashed potatoes is a match made in foodie heaven!
And lastly, I ALWAYS serve mashed potatoes with my 3 Packet Instant Pot Roast because there’s so much gravy in this recipe, the potatoes go perfectly!
HINT: Try making these seasoned mashed potatoes and sub them in to top your Shepherd’s Pie recipe!
Salty Pot Tips, Additions, and Variations
- Be sure to add the Boursin while the potatoes are just drained and very hot. The heat will help melt the cheese into the potatoes and the bacon will warm, helping it add more bacony flavor to the mash!
- If you want to add even more creaminess to the potatoes, try adding a quarter cup of butter. I opted to leave out the butter because adding the cream makes them rich as it is. I like using the whipping cream because it has a high-fat content (replacing the butter), and because it’s liquid, it will help loosen up the mixture so it’s like two ingredients in one.
- I recommend not salting the potatoes until everything is assembled. There’s salt in the boiling step of the potatoes, as well as salt in the bacon that will lend its flavor. As my Mom always says, you can always add more salt, but you can’t take it away from a recipe!
To level up these Boursin cheese mashed potatoes, there are SO many ways you can put a twist on them.
Caramelized Onions: Adding buttery caramelized onions would impart a really great depth of flavor that would compliment the potatoes and Boursin.
Green Onions: Adding green onions would give the potato mash an element of freshness that would be really delicious. If in season, try adding a few tablespoons of minced garlic scapes, or garlic scape butter to create a flavor bomb with those potatoes!
Extra Herbs: Try using more fresh herbs with these mashed potatoes. Echo what’s in the cheese, or add your favorites!
Storing leftover mashed potatoes is easy. Make sure they are completely cooled down as the head will cause extra humidity in the container, which we don’t want.
Refrigerator: Store in an air-tight container for up to 5 days.
Freezer: Use a freezer-friendly container and store for up to 2 months.
Thawing: Thaw in the fridge overnight, or at room temperature until it’s thawed. The texture may be a bit different than how it was fresh, but give a stir a few times and any extra moisture should reincorporate.
Reheating: I find that using a microwave is the easiest way to reheat potatoes. When you reheat them, use a glass or ceramic bowl with a lid. After reheating, you may want to add a dollop of butter or a slight bit of extra cream to freshen them up.
Questions You Might Have
Sure you can! I personally like to leave the peels on potatoes in a lot of my recipes like this Chicken Bacon Ranch Potato Bake and my Slow Cooker Beef Shank Stew because the peels offer even more nutrition to the dish, so I say go for it! HINT: Use baby potatoes if you want tender delicate peels.
Yes. However, I would be careful about how long you whipped the potatoes because the starch in potatoes can make them very ‘gluey’ and pasty if you whip them too much.
If you wanted even smoother mashed potatoes without over-mixing them, try using a Potato Ricer.
Boursin cheese is made from Gournay cheese. The flavor is similar to cream cheese, but it’s a cross between being smooth (so you can spread it) and crumbly (to put on top of salads).
- 2 pounds Potatoes, yukon gold, peeled and cut into small chunks
- 1 box Boursin cheese, Garlic and Fine herb flavor, room temperature
- ½ cup heavy whipping cream (Extra if needed. Read the notes below)
- ½ cup crumbled bacon
- Salt and pepper as desired.
- Place the cut potatoes into a large pot. Sprinkle with a teaspoon of salt, and fill the pot with water until just covering the potatoes.
- Place the potatoes over medium-high heat, covered. Watch the potatoes so that they don't over-boil.
- Meanwhile, open the box of cheese, and pull back the foil. Lightly crumble the cheese and set aside.
- When the potoates are split apart easily with a fork (approximately 10 - 15 minutes), drain them with a colander and place them back into the pot.
- Add the cheese, pepper, and bacon. Begin to mash the potatoes to break them up a bit.
- Begin adding the cream to help mix all the ingredients together. If you find the potatoes are too dry for your liking, slowly add more cream but in small increments until you have the consistency you desire.
- Transfer to a serving dish, sprinkle with parsley, green onion, and/or extra bacon pieces.
Nutrition Information:Yield: 4 Serving Size: 1.25 cups
Amount Per Serving: Calories: 422Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 323mgCarbohydrates: 57gFiber: 6gSugar: 4gProtein: 13g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.