Mashed potatoes go great with anything and everything. Roasting a turkey? Add a side dish of mashed potatoes. What about a grilled ribeye? Creamy mashed potatoes, please! Most mashed potatoes recipes are flavored with melted butter, milk, and salt and pepper. And they're good, but, sometimes you want your mashed taters to shine. So why not add some Boursin cheese to your mashed potatoes?
What kind of cheese is Boursin?
Boursin cheese is a soft and creamy cheese similar in texture to cream cheese. Created in Normandy in 1957, the herb cheese was an instant hit. Today the brand sells a variety of different flavors including Garlic & Fine Herbs (the original), Black Pepper, Fig & Balsamic, Shallot & Chive, Caramelized Onion & Herbs, and Basil & Chive. They also offer a dairy-free version of the Garlic & Fine Herbs as well.
What are the benefits of using Boursin in mashed potatoes?
Not only does adding cheese adds calcium to your potatoes, but it also makes your potatoes delicious! It's not comfort food without some cheese.
What is a good way to make mashed potatoes if you don't have a masher?
So you don't have a potato masher? No worries! A handheld mixer or ricer makes great mashed potatoes. Or better yet, since your potatoes should be fork-tender, simply use a fork to mash them up.
How to Make Boursin Cheese Mashed Potatoes
Peel and dice Russet potatoes (Yukon Gold potatoes can work too!) and place in a large pot with cold water. Bring to a boil then reduce to a simmer and cook until tender. The cook time is about 10-15 minutes once the water starts to boil.
Drain potatoes, reserving about 1/4 cup of potato water.
Place the potatoes in a bowl and add the Boursin garlic & fine herbs or Boursin Caramelized Onion & Herbs, milk, reserved water, and seasoning. Mash until smooth.
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Cheesy Boursin Mashed Potatoes Are The Easiest Holiday Side
- 1 box Boursin Garlic & Fine Herbs Cheese
- 4 Russet potatoes, peeled and diced into 1/2 inch cubes
- 1/3 cup milk
- Salt and pepper, to taste
- Peel and dice potatoes and place in a large pot with cold water. Bring to a boil then reduce to a simmer and cook until tender.
- Drain potatoes, reserving about 1/4 cup of potato water.
- Place the potatoes in a bowl and add the Boursin cheese, milk, reserved water, and seasoning. Mash until smooth. Serve.
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