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Creamy Boursin Mashed Potatoes

Creamy Boursin Mashed Potatoes for Unforgettable Gatherings

Creamy Boursin Mashed Potatoes are the perfect side dish for unforgettable gatherings, elevating any dinner with rich flavors and creamy texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Yukon Gold Potatoes or Russet potatoes for a different flavor
  • 1 teaspoon Salt for boiling potatoes
For the Creamy Mix
  • 8 ounces Boursin Cheese consider variations like Shallot & Chive
  • 4 tablespoons Butter or plant-based butter for a lighter option
  • 1 cup Sour Cream or Greek yogurt as a substitute
  • 1/2 cup Whole Milk or low-fat milk/unsweetened oat milk for a dairy-free option
For the Finishing Touch
  • 1/2 teaspoon Black Pepper adjust to taste
  • Fresh Herbs (optional) chives or parsley for garnish

Equipment

  • large pot
  • colander
  • Potato masher
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Peel and cut the Yukon Gold potatoes into equal-sized chunks, about 1–2 inches each.
  2. Fill a large pot with enough water to cover the potatoes by at least an inch, add salt, and bring to a boil.
  3. Carefully add the potatoes and cook for 15–20 minutes, or until fork-tender.
  4. Drain the potatoes in a colander and allow them to steam dry for 3–5 minutes.
  5. Transfer the drained potatoes back into the warm pot and mash until smooth.
  6. While warm, add the butter, Boursin cheese, and warm milk, stirring until combined.
  7. Season with salt and black pepper to taste, mixing well.
  8. Serve the mashed potatoes in a bowl, garnished with fresh herbs if desired.

Nutrition

Serving: 1cupCalories: 325kcalCarbohydrates: 42gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 10mg

Notes

These mashed potatoes can be made ahead and stored in the fridge or freezer. Reheat gently with additional milk to restore creaminess.

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