Creamy Boursin Mashed Potatoes (5 Ingredients)
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.
Servings: 8 servings
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!
Video
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
Serving: 1serving | Calories: 300kcal | Carbohydrates: 46.6g | Protein: 7.3g | Fat: 10.7g | Saturated Fat: 7.2g | Cholesterol: 29mg | Sodium: 314mg | Potassium: 1167mg | Fiber: 6.8g | Sugar: 4.6g | Calcium: 77mg | Iron: 1mg
