Boursin Mashed Potatoes

If you’ve never put Boursin cheese in your mashed potatoes you haven’t quite lived. These mashed potatoes are ultra creamy and bursting with flavour!

Welcome to the most beautiful, rich, garlicky, creamy and DELICIOUS mashed potatoes. Follow me…

Boursin Cheese Mashed Potatoes

I know it was only last week I uploaded my Boursin Pasta, but I just couldn’t resist this It was actually a follower on Instagram who suggested trying Boursin with mashed potatoes (thank you Joanne!) and my life changed on the spot. There’s no way I couldn’t!

Anywho, as you can imagine this recipe is fairly simple. But there are a few tips and tricks I suggest giving a go in order to take these potatoes to the next level.

Chicken Stock

The first thing I suggest doing right off the bat is boiling your potatoes in chicken stock. This will add a nice gentle background flavour to the spuds. The chicken flavour compliments the garlic and herbs in the Boursin insanely well.

Process shots: add potatoes to pot (photo 1), pour in stock (photo 2), boil until knife tender (photo 3).

Making Boursin Mashed Potatoes

Once you’ve boiled the spuds just let them steam dry for a minute, just so they don’t go sloppy when you mash them. Steaming = moisture escaping = the less watery the mashed potatoes will be. You don’t want to steam dry them too much otherwise they’ll be too dry and will be difficult to mash.

What can I add to Boursin Mashed Potatoes?

Alongside the potatoes and Boursin, I like butter and whole milk. You’ll want to warm both of them before adding to the potatoes. They’ll infuse much more efficiently. I do this using the residual heat from the pot as the potatoes drain.

Process shots: drain potatoes (photo 4), add butter and milk to pot to warm (photo 5), add potatoes (photo 6), mash then mash in Boursin and seasoning (photo 7).

Boursin Mashed Potatoes FAQ

Do I have to use chicken stock?

Nope! They will still be delicious if you boil the potatoes in salted water.

Can I use cream instead of milk?

Yep! They’ll of course be a little richer. You could also use single cream or half and half.

Can I make these ahead of time?

These are best made fresh, but you can store in the fridge and reheat. I recommend bringing them to room temp then blitzing them in the microwave. Bringing them to room temp will help them reheat more evenly.

Serving Boursin Mashed Potatoes

To serve I usually drizzle over an extra tbsp of melted butter alongside some fresh chives These go great as part of a roast dinner, with a steak or even with sausages and gravy!

For more recipes using Boursin check out my Boursin Chicken, Boursin Salmon Orzo and Boursin Pasta!

If you’re after more similar recipes check out these beauties too:

Mashed Potato Recipes

• Mustard Mash
• Cheesy Roasted Garlic Mashed Potatoes
• Butternut Squash Mash
• Roasted Garlic Sweet Potato Mash
• Mashed Potato Gratin

Alrighty, let’s tuck into the full recipe for these Boursin Mashed Potatoes shall we?!

How to make Boursin Mashed Potatoes (Full Recipe & Video)

5 from 3 votes

Boursin Mashed Potatoes

By: Chris Collins

If you've never put Boursin cheese in your mashed potatoes you haven't quite lived. These mashed potatoes are ultra creamy and bursting with flavour!

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 5 - 6

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Equipment

• Potato Peeler
• Sharp Knife & Chopping Board
• Large Pot & Wooden Spoon
• Jug (for stock)
• Colander
• Potato Masher

Ingredients 

1x2x3x

• ▢ 1.2kg / 2.6lb Maris Pipers or Russets
• ▢ 1 litre / 4 cups Chicken Stock, or enough to cover potatoes for boiling (sub water)
• ▢ 1x 150g/5.3oz pack of Garlic & Herbs Boursin Cheese, leave at room temp
• ▢ 80ml / 1/3 cup Whole Milk, or as needed (leave at room temp)
• ▢ 4 tbsp / 60g Butter, diced (leave at room temp)
• ▢ Salt & Black Pepper, as needed

To serve

• ▢ 1-2 tbsp Butter, melted
• ▢ 1 tbsp finely diced Fresh Chives, or as needed

Cook ModePrevent your screen from going dark

Instructions 

• Peel and dice the potatoes into even-sized chunks (roughly 1-1.5"). Add to a large pot and pour in enough stock to comfortably cover them (top up with water if needed). Stir in 1 tsp salt then bring to a boil. Cook the potatoes until knife tender right through (approx 12-15 mins depending on size). Drain in a colander and give it a couple of shakes.
• Leave the potatoes to sit and steam for 1 minute. During this time immediately add the butter and milk to the now empty pot and stir to melt the butter. The residual heat should be sufficient but temporarily add the pot back over high heat quickly if needed.
• Give the colander another shake then add the potatoes to the pot and mash until relatively smooth. Add the Boursin and continue mashing until smooth, then season with salt and pepper and mash once more (I recommend 1/2 tsp salt and 1/4 tsp pepper, but work to taste). If you want to smooth the potatoes with more milk, warm it in the microwave or on the stove and mash it in a splash at a time.
• Add to a serving dish and use a spoon to swirl the top. Drizzle over the melted butter and sprinkle with chives. I also like a few pinches of black pepper. Tuck in and enjoy!

Video

Notes

a) Chicken Stock - I love boiling the potatoes in chicken stock, just for an extra hit of flavour. Chicken goes with both garlic and herbs beautifully, so works really well here. Not a deal breaker if you just use water. They'll still be delicious.

b) Milk or Cream - I tend to use milk, just because the cheese already makes the mash quite rich. In both cases though I recommend using the liquid at least at room temp. Warmer milk/cream will warm more efficiently in the pot.

c) Make Ahead - Leave off the final drizzle of butter and chives and cover in the fridge. I usually bring to room temp before I microwave so it warms through more evenly. It dries up a lot as it rests, so you'll likely want to incorporate some more milk/cream to smooth it back out. Just warm the liquid beforehand before adding it.

d) Calories - Assuming 1/3 cup whole milk is used and 1 tsp salt in total is in the dish. Divided by 5.

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Nutrition

Calories: 265kcal | Carbohydrates: 30.32g | Protein: 5.93g | Fat: 13.77g | Saturated Fat: 8.546g | Polyunsaturated Fat: 0.586g | Monounsaturated Fat: 3.583g | Trans Fat: 0.027g | Cholesterol: 37mg | Sodium: 667mg | Potassium: 799mg | Fiber: 4.4g | Sugar: 3.94g | Vitamin A: 487IU | Vitamin C: 16.5mg | Calcium: 60mg | Iron: 1.38mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’