Easy Boursin Mashed Potatoes Creamy Comfort Food

Y’all know how much I love a good side dish, especially one that elevates a simple weeknight meal into something special. Last Sunday, after a long day of chasing my two kiddos around the park (and trying to sneak in a little online grocery shopping!), I was craving comfort food. But I was also out of my usual go-to ingredients. I had a package of Boursin cheese in the fridge, though, and a lightbulb went off! These Boursin Mashed Potatoes are now a family favorite. I’ve made this recipe about four times in my kitchen, tweaking it each time until it reached potato perfection. Creamy, dreamy, and packed with flavor, these mashed potatoes are the perfect addition to any meal. I promise, you’ll get the most flavorful, easiest mashed potatoes your family has ever tasted!

Why This Recipe Works

Life as a busy mom in Texas is all about finding shortcuts without sacrificing flavor. That’s why I’m obsessed with these Boursin mashed potatoes. They’re:

• Quick & Easy: From start to finish, these potatoes are on the table in under 30 minutes.
• Flavor Packed: The Boursin cheese melts right in, infusing every bite with garlicky, herby goodness. No bland mashed potatoes here!
• Kid-Approved: Even my picky eaters gobble these up. The creamy texture and mild flavor are a total win.

Honestly, I was surprised how well this recipe worked out the first time I tried it! After testing this recipe several times, I learned that using Yukon Gold potatoes provides the best creamy texture without being too starchy. Trust me, it’s the perfect balance.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup milk (whole or 2%)
• 4 tablespoons unsalted butter
• 5.2 ounces Boursin cheese (garlic & herb flavor)
• Salt and freshly ground black pepper, to taste
• Optional: 2 tablespoons chopped fresh chives, for garnish

Ingredient Notes

Let’s talk ingredients! The type of potato you use really makes a difference. Yukon Golds are my go-to for their creamy texture and slightly sweet flavor. They hold their shape well while still mashing up beautifully. As for the Boursin, the garlic & herb flavor is classic, but feel free to experiment! The pepper flavor would also be amazing. If you can’t find Boursin, a similar herbed cheese spread will work just fine. And remember, always use unsalted butter when baking or cooking. This allows you to control the amount of salt in the final dish.

Step-by-Step Instructions

Ready to get cooking? Here’s how to make the best Boursin mashed potatoes, y’all!

1. Step 1: Boil the Potatoes. Place the peeled and quartered potatoes in a large pot. Cover with cold water, about an inch above the potatoes. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should easily break apart when pierced with a fork.
2. Step 2: Drain and Return to Pot. Once the potatoes are tender, carefully drain them in a colander. Return the drained potatoes to the empty pot. This helps to dry them out a bit, which prevents watery mashed potatoes.
3. Step 3: Mash the Potatoes. Use a potato masher or an electric mixer to mash the potatoes until they are mostly smooth. I like to leave a few small lumps for texture, but you can make them as smooth as you like.
4. Step 4: Add Milk and Butter. Pour in the milk and add the butter to the pot. Continue mashing until the butter is melted and the milk is fully incorporated. The potatoes should be light and fluffy at this point.
5. Step 5: Stir in the Boursin. Add the Boursin cheese to the mashed potatoes. Stir until the cheese is melted and evenly distributed throughout the potatoes. The heat from the potatoes will help the cheese melt quickly. Be sure to scrape the bottom of the pot to prevent sticking.
6. Step 6: Season and Serve. Season the mashed potatoes with salt and freshly ground black pepper to taste. Give them one final stir. Garnish with fresh chives, if desired, and serve hot.

Expert Tips from My Kitchen

Here are a few of my favorite tips and tricks for making the perfect Boursin mashed potatoes:

• Don’t overcook the potatoes: Overcooked potatoes absorb too much water, leading to gummy mashed potatoes.
• Warm the milk and butter: Heating the milk and butter before adding them to the potatoes helps them incorporate more smoothly and prevents the potatoes from cooling down too quickly.
• Use a potato ricer for extra smooth potatoes: If you want ultra-smooth mashed potatoes, use a potato ricer instead of a masher. This will remove any lumps and create a perfectly creamy texture.
• Adjust the amount of milk to your liking: For creamier mashed potatoes, add a little more milk. For thicker mashed potatoes, use less milk.
• Add a pinch of garlic powder: For an extra boost of garlic flavor, add a pinch of garlic powder to the mashed potatoes. But don’t overdo it! The Boursin already has plenty of garlic flavor.
• Make them kid-friendly: Let the potatoes cool slightly and add a small dollop of sour cream for dipping!

Storage & Meal Prep

These Boursin mashed potatoes are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals, stirring in between, until heated through. You can also reheat them in a saucepan over low heat, adding a splash of milk or cream to keep them moist.

For meal prep, you can peel and cut the potatoes a day ahead and store them in a bowl of cold water in the refrigerator. Drain them well before boiling. You can also make the mashed potatoes ahead of time and reheat them when needed. They might not be quite as creamy as freshly made, but they’ll still be delicious. You can also prep all the ingredients ahead of time, so all you have to do is cook and mix! This saves tons of time during the busy week.

Substitutions & Variations

Want to switch things up a bit? Here are a few ideas:

• Dairy-Free: Use plant-based milk (like almond or soy milk) and vegan butter or olive oil. You’ll also need to find a dairy-free herbed cheese spread to replace the Boursin. I haven’t personally tested this, but I think it would work well.
• Sweet Potato Mash: Swap out the Yukon Golds for sweet potatoes for a sweeter, more vibrant side dish.
• Roasted Garlic: For a deeper, more complex flavor, add a few cloves of roasted garlic to the mashed potatoes along with the Boursin.
• Add Bacon: Everything’s better with bacon! Crumble some cooked bacon into the mashed potatoes for a savory twist. I’ve tried this, and it’s a game-changer!

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can! Prepare the mashed potatoes up to 2 days in advance. Store them in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to restore the creamy consistency.

How do I know when the potatoes are done?

The potatoes are done when they are easily pierced with a fork. They should be soft and tender, not hard or crunchy.

Can I use a different type of potato?

While Yukon Gold potatoes are my favorite for this recipe, you can use other types of potatoes like Russet or red potatoes. Keep in mind that the texture and flavor will vary slightly. Russets will create a fluffier mash, while red potatoes will be denser and waxier.

How do I store leftovers?

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat as needed.

Are these mashed potatoes kid-friendly?

Absolutely! The creamy texture and mild flavor of the Boursin cheese make these mashed potatoes a hit with kids. Just be sure to let them cool slightly before serving.

Can I freeze these mashed potatoes?

I don’t recommend freezing these mashed potatoes because the texture can change significantly when thawed. They may become watery or grainy.

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Serving Suggestions

These Boursin mashed potatoes are incredibly versatile and pair well with so many dishes! They’re fantastic alongside grilled chicken, roasted pork tenderloin, or a juicy steak. For a vegetarian meal, try serving them with lentil loaf or a hearty vegetable stew. I also love to add a dollop of sour cream and sprinkle of green onions for a little extra flavor.

For portion tips, consider serving about 1/2 cup of mashed potatoes per person as a side dish. If you’re serving them as part of a larger buffet, you might want to increase the portion size slightly.

Alright, y’all, that’s it! These Boursin Mashed Potatoes are more than just a side dish; they’re a warm hug on a plate, perfect for bringing families together around the table. I hope you give this recipe a try and discover how easy and delicious it is to elevate your everyday meals. And don’t forget to share your pictures! I can’t wait to see y’alls creations! If you enjoyed this recipe, be sure to check out my other family favorites on FamiliesRecipes.com. And for more delicious recipes delivered straight to your inbox, sign up for my newsletter!

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