Description
These boursin mashed potatoes are incredibly creamy and flavorful! Made with garlic herb boursin cheese for the ultimate gourmet side dish.
Ingredients
Units
Scale
- 5 lbs. potatoes (russet or Yukon gold)
- 1/2 cup butter
- 1 cup heavy cream
- 2 5.3-oz. boursin cheese (garlic and herb flavor)
- 1 tsp. sea salt
- freshly cracked pepper for serving
Instructions
- Peel potatoes and cut into 2-inch pieces, and place into a large pot (3 liters of water, 1 tablespoon of salt) of cold salted water.
- Bring potatoes to a boil. Uncover and simmer over medium-low heat for about 10-15 minutes, or until potatoes are fork-tender. Drain potatoes and let dry for a minute or two.
- When potatoes are close to being cooked through, combine butter, heavy cream, and Boursin cheese in a small saucepan. Cook over low heat, stirring together, and breaking up cheese with a spoon until everything is warm and butter and boursin are melted.
- Pour half of the butter mixture over potatoes and mash with a potato masher until potatoes are smooth, adding the remaining liquid as you mash, until you reach the perfect consistency. Season with salt and mash in to distribute.
- Serve with freshly cracked pepper and flaky salt to taste.
Notes
- Storage: Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of cream to restore creaminess.
- Ingredient notes: Russet potatoes create a fluffier texture while Yukon Gold potatoes provide creamier, buttery results. Both work beautifully.
- Prep ahead: Make up to 2 hours ahead and keep warm in a slow cooker on low with extra cream stirred in.
- Helpful tools: A potato ricer creates the smoothest texture, but a hand masher will do the job just fine!
- Serve with: Roasted meats, holiday turkey, prime rib, glazed ham, or any main dish that needs an elevated, memorable side.