Boursin Mashed Potatoes
by This post may contain affiliate links.
Get ready to take your mashed potatoes to the next level with this easy recipe for Boursin Mashed Potatoes! Creamy, cheesy, and ultra-flavorful, these potatoes can be made on the stove or in an Instant Pot, and are perfect for weeknight dinners or holiday feasts. With the rich, herby goodness of Boursin cheese folded right in, every bite is comfort food at its finest!
Why you’ll love these mashed potatoes
I’m all about an easy flavor shortcut, and adding Boursin cheese to mashed potatoes is one of my new favorites! Here’s why I love these Boursin mashed potatoes and I know that you will too!
- Creamy and indulgent: the Boursin cheese melts into the potatoes, creating a rich, velvety texture that makes every bite irresistibly smooth.
- Easy to make: with 6 simple ingredients and straightforward steps, this recipe is approachable for a weeknight dinner or special occasion.
- Packed with flavor: the herby, garlicky notes of Boursin cheese elevate classic mashed potatoes, turning a familiar side into a crowd-pleasing showstopper.
Ingredients
Here I explain the best ingredients for this Boursin mashed potatoes recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Chicken broth – this is one of my secrets to making truly flavorful mashed potatoes. Instead of cooking the potatoes in boiling water, I cook them in boiling broth. This is super easy to do by simply adding chicken bouillon to a pot of boiling water. The flavorful chicken broth soaks into the potatoes as they cook, imparting them with extra flavor. Of course, you can always just use water if you don’t have any bouillon on hand.
- Russet potatoes – I always use russets for mashed potatoes. These potatoes have a high starch content. This means that when they’re mashed, they’re lighter and fluffier, than potatoes like yukon gold that have a medium starch level. You can peel them, or leave the peels on, totally your call!
- Unsalted Butter – since we’re cooking the potatoes in broth, which has a high salt content, and adding salt at the end, I recommend using unsalted butter in this recipe. If you’re using salted butter, reduce the added salt in this recipe by 1/2 teaspoon. You can always salt to taste at the end.
- Boursin cheese – after making this incredibly flavorful French Onion Boursin Pasta recipe, I started thinking about all of the other easy recipes that I could make more flavorful with a box of Boursin and that’s when I had the idea for these mashed potatoes. Boursin comes in a lot of different flavors. The shallot and chive, and caramelized onions and herbs are both popular, and would be delicious in these mashed potatoes. Feel free to use your favorite, but for this recipe I use the garlic and fine herbs flavor. This soft cheese imparts both flavor and a creamy consistency in the mashed potatoes.
- Salt + black pepper – to season the mashed potatoes.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Cook the potatoes. Bring 6 cups of chicken broth (or water) to boil in a large pot on the stove over high heat. Cut the russet potatoes into 1 inch cubes (skins on or off) and add them to the boiling broth. Cook for 15 minutes, or until the potatoes are fork tender. Remove ½ cup of chicken broth from the pot before draining the potatoes. Drain the potatoes and transfer them back to the pot, or to a large mixing bowl.
- Season the potatoes. Add butter, Boursin, salt, and pepper to the cooked, drained potatoes. Also add the reserved ½ cup chicken broth.
- Mash the potatoes. Use a potato masher, or electric hand mixer, to mash the potatoes until they’re smooth and fluffy. Serve immediately.
If you want to make this dish ahead of time, you can transfer the prepared potatoes to a Crock Pot set to warm. The potatoes can stay on warm for up to 4 hours. Before serving them, I recommend stirring in 1/4 cup chicken broth, or milk, to make sure they’re still nice and creamy.
How to make them in an Instant Pot
If you prefer to cook the potatoes in an Instant Pot, instead of on the stove, follow these simple instructions.
- Add the cubed potatoes to an Instant Pot, cover with the chicken broth. Place the lid on the Instant Pot and secure, set to the sealing position.
- Cook on manual high for 8 minutes.
- Quick release the pressure from the Instant Pot and remove the lid.
- Remove ½ cup chicken broth from the Instant Pot and set aside.
- Drain the potatoes from the remaining chicken broth, then add them back to the Instant Pot with the reserved ½ cup chicken broth, butter, Boursin, salt and pepper.
- Use a handheld potato masher or electric hand mixer to mash the potatoes.
What to serve them with
Pork chops, meatloaf, Thanksgiving turkey and more! These creamy Boursin mashed potatoes are the perfect side dish to pair with so many delicious main dishes. Try it with one of these popular recipes for dinner tonight!
- Meatloaf: Bacon Wrapped Meatloaf or Crock Pot Meatloaf
- Chicken: Alice Springs Chicken, Dad’s Famous Captain Crunch Fried Chicken, Lemon Rosemary Chicken, Slow Cooker French Onion Chicken
- Turkey: Smoked Turkey, Air Fryer Turkey Breast, or Bacon Wrapped Turkey Breast
- Beef: Roasted Prime Rib, Beef Wellington, Marinated Grilled Sirloin Steak, Salisbury Steak
- Pork: Chipotle Apple Pork Loin or French Onion Pork Chops
And if you have leftover mashed potatoes, don’t miss my Mashed Potato Bacon Pizza!
More side dish recipes
Looking for more easy side dishes for holidays or weeknight meals? Check out these delicious side dish recipes!
Creamy Boursin Mashed Potatoes
Ingredients
- 6 cups chicken broth, or water
- 3 pounds russet potatoes, cut into 1 inch cubes – skins on or off, your choice
- ½ cup unsalted butter
- 5.3 ounce Boursin Garlic and Fine Herbs Cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chopped fresh chives, optional garnish
Instructions
- Bring the chicken broth to boil on the stove in a large stock pot.
- Once the broth is boiling, add the cubed potatoes to the chicken broth and cook for 15 minutes, or until the potatoes are fork tender.
- Remove ½ cup chicken broth from the pot and set it aside.
- Drain the potatoes, then add them back to the pot, or transfer them to a large mixing bowl, with the reserved ½ cup chicken broth, butter, Boursin, salt, and pepper.
- Use a handheld potato masher or electric hand mixer to mash the potatoes.
- Transfer to a serving bowl and optionally garnish with chopped chives.
Notes
- This recipe serves 6-8 people as a side dish. As a good rule of thumb, you always want to plan for about 1/2 pound of potatoes per person. If you want to double this recipe to serve 12-15 people at a holiday meal, simply click the 2X button above. The ingredient amounts will automatically update for the new serving size.
- To peel or not to peel the potatoes? That’s totally up to you! I’ve made this recipe with skins on and off. Sometimes, I like the skin for a little texture and other times, I peel the skins to make the mashed potatoes perfectly smooth and creamy. I’ll let you make the call on your preference!
- To make these potatoes vegetarian, replace the chicken broth with vegetable broth.
- These potatoes are naturally gluten free. Always make sure the chicken bouillon, or chicken broth, used is gluten free.
- Store mashed potato leftovers in an airtight container in the refrigerator for up to 6 days.
- To reheat them in the microwave, scoop a single portion of mashed potatoes onto a microwave-safe plate, or into a bowl, microwave for 1 minute, then stir in 1-2 tablespoons of milk or heavy cream and reheat for another minute.
- To reheat them in the oven, place the mashed potatoes in an oven-safe dish. Cover with foil and place in a 350°F oven for 15-20 minutes. Remove and stir in 2-4 tablespoons of milk or heavy cream before serving.
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
