With just 5 ingredients, you can create the creamiest and most delicious Boursin mashed potatoes. This herb-flavored French cheese adds tons of flavor and richness to recipes (without needing a long list of ingredients). Let’s mash!

Boursin mashed potatoes in a bowl with a spoon.

Mashed potatoes are a staple at any holiday table. And with one simple ingredient, they’re about to get a lot easier!

Boursin is that ingredient! Ever since I learned out to make my own copycat Boursin, I’ve been adding it to everything. When you put Boursin in mashed potatoes, the result is a fluffy, creamy, and crazy-good side dish that everyone will love!

your new family favorite

5 Ingredients: You don’t need much to make flavor-packed mashed potatoes.
A Fun Twist on A Classic: While the flavors in Boursin are classic (garlic and herbs), this French cheese adds a unique tang to mashed potatoes.
Ready in 30 Minutes: By boiling potatoes that are diced small, these mashed potatoes come together quickly.

Close up of Boursin mashed potatoes in a bowl with a spoon.

you don’t need much

These ingredients are all easy to find in the store and pretty affordable. The cheese can be more expensive, but we’ve included notes on how to make it yourself. (Jump down to the recipe card for exact measurements; this is just an overview!)

Potatoes: I used 5 pounds of Yukon gold potatoes mixed with Russet potatoes, but Russet or Yukon alone will work too.
Milk: We need a bit of milk to help the mashed potatoes turn into that staple smooth, creamy bite. I used whole milk, but 2% works too.
Boursin Cheese: This cheese comes in a variety of flavors, but for this recipe, we want the garlic and chives one. It’s usually found near the other specialty cheeses. It’s even sold in Costco now! But for a more affordable option, try making homemade Boursin cheese.
Chives and Salt: To intensify the cheese’s flavors, we need a bit of salt and fresh chives.

Potato Type Tip

Russet and Yukon potatoes offer different textures to these mashed potatoes. Russet potatoes are sturdy, mild in flavor, and produce a fluffy texture, while Yukon potatoes have a buttery flavor and produce a creamy texture. These two make the mashed potatoes fluffy and creamy—what could be better?!

Ingredients needed to make Boursin mashed potatoes.

making mashed potatoes is surprisingly simple

This is an overview of the recipe – jump to the recipe card for the full printable recipe!

Cook the potatoes in a large pot of water.
Drain and dry them off before mashing.
Mash the potatoes with the cheese and hot milk.
Season with chives and salt, then serve!

don’t go Wild mashing

It’s important to not over-mash the potatoes, as this can cause them to become gummy due to the starches in the potatoes.

Adding a block of boursin cheese to mashed potatoes. — There’s no need to peel the potatoes—we love fiber around here! But feel free to peel them if you want to (I typically peel half of them).

Plays well with…

These mashed potatoes are best enjoyed with cozy main dishes. Try them with any of these recipes.

Vegetarian Thanksgiving Dinner on a Sheet Pan is an easy way to get your full holiday fix using just two sheet pans.
Beet Wellington is a show-stopping recipe that pairs perfectly with creamy mashed potatoes.
Whole Roasted Cauliflower takes front and center stage with this vegetarian main dish.

P.S. Boursin is also great in my viral mashed cauliflower and mashed butternut squash!

How much per person?

How many mashed potatoes should you plan per person? A good planning figure is ⅓ to ½ pounds of potatoes per person.

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Creamy Boursin Mashed Potatoes (5 Ingredients)

By: Sarah Bond

Prep: 10

Cook: 15

Total: 25

Servings: servings

With just 5 ingredients, you can have the creamiest and most delicious Boursin mashed potatoes. This herb-flavored French cheese adds tons of flavor and richness to recipes without needing a long list of ingredients.

Ingredients

▢ 5 lbs potatoes, Yukon Gold, Russet, or a combination of the two, 2.3 kg
▢ 1 Tbsp salt
▢ 1 cup milk, whole or 2%, 236 mL
▢ 1 5.3-oz block Boursin cheese, 150 g
▢ 2 Tbsp fresh chopped chives

Instructions

Cook Potatoes: Cut 5 lbs potatoes into 1-inch cubes (I like to peel half of them and leave the other half unpeeled for some texture variation).
Add potatoes to a large pot and cover with cold water. Add 1 Tbsp salt, cover, and bring to a boil. Reduce to a simmer and let cook for 12 to 15 minutes, or until fork tender.
Dry Potatoes: Drain potatoes then return them to the pot. Jostle the potatoes around in the hot pot to help them dry.
Mash: Heat 1 cup milk in the microwave or on the stove until hot. Use a potato masher to partially mash the potatoes. Add 1 5.3-oz block Boursin cheese, continuing to mash until fluffy (don't over mash, as this can cause the potatoes to become gummy).
Stir in hot milk and 2 Tbsp fresh chopped chives.
Serve hot with a pat of butter or gravy!

Notes

Storage: Leftover mashed potatoes will keep for up to 4 days in the fridge in an airtight container. Reheat them with an additional splash of milk until creamy again.

Can you freeze leftovers? No, I don’t recommend that because the milk in it causes the texture to change.

Make Ahead: If you want to make them in advance, I recommend cooking the potatoes but waiting to mash them and adding the cream and cheese until you’re closer to serving them. This ensures they will be fluffy and not stodgy.

Nutrition

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!