If you are craving the ultimate comfort food with a gourmet twist, Boursin Mashed Potatoes are here to sweep you off your feet. This dish takes the humble mashed potato to a whole new level by blending creamy Yukon golds with rich Boursin cheese bursting with garlic and herb flavor. The result is an incredibly smooth, luscious side that’s both comforting and delightfully sophisticated, perfect for elevating any weeknight dinner or special occasion.
Ingredients You’ll Need
The magic of Boursin Mashed Potatoes lies in its simplicity. Each ingredient plays a crucial role, from the buttery Yukon gold potatoes that provide a naturally creamy texture, to the aromatic Boursin cheese that infuses the dish with deep, savory notes. Together, they create a melody of flavors and a silk-smooth mouthfeel that is irresistible.
- Yukon gold potatoes (2 pounds): Their natural creaminess and buttery flavor make them ideal for silky mashed potatoes.
- Boursin cheese, garlic and herb flavor (4 ounces): This herby, soft cheese adds layers of rich, savory taste and creamy texture.
- Whole milk (1/2 cup): Adds smoothness and balances the richness of the cheese and butter.
- Unsalted butter (3 tablespoons): Enhances creaminess without overpowering other flavors.
- Salt to taste: Essential for bringing out the natural flavors of the potatoes and cheese.
- Freshly ground black pepper to taste: Adds a subtle kick and depth to the dish.
- Chopped fresh chives (2 tablespoons, optional): Offers a fresh, colorful finish with a mild onion note.
How to Make Boursin Mashed Potatoes
Step 1: Prepare the Potatoes
Start by peeling and cutting your Yukon gold potatoes into even chunks to ensure they cook evenly. Place them in a large pot, cover generously with cold water, and add a pinch of salt to season the potatoes from the inside out as they cook.
Step 2: Boil until Tender
Bring the pot to a vigorous boil over high heat, then reduce the heat to let your potatoes simmer gently. Cook until fork-tender, which usually takes about 15 to 20 minutes. Proper doneness here is key to achieving the smoothest mashed potatoes.
Step 3: Drain and Dry
Drain off the water thoroughly. To avoid watery mashed potatoes, return your drained potatoes to the warm pot and let them sit on low heat for a minute or two. This helps evaporate extra moisture, so your mash stays fluffy and not gummy.
Step 4: Mash and Mix
Using a potato masher or a sturdy fork, gently mash the potatoes until mostly smooth but still retaining a bit of texture for that homemade feel. Stir in the Boursin cheese, unsalted butter, and whole milk. Mixing these while the potatoes are still warm allows everything to meld into a luxuriously creamy consistency.
Step 5: Season and Add Chives
Finish by seasoning with salt and freshly ground black pepper to your preference. If you’re feeling fancy or want a pop of color, fold in the chopped fresh chives. Their mild onion flavor brightens the rich dish wonderfully.
How to Serve Boursin Mashed Potatoes
Garnishes
Boursin Mashed Potatoes truly shine when topped with fresh herbs. Sprinkle some extra chopped chives, or try fresh parsley or thyme for a fragrant touch. A light drizzle of melted butter or even a sprinkle of crispy shallots adds a little unexpected crunch and richness.
Side Dishes
This dish pairs beautifully with a range of mains. Think roasted chicken, grilled steak, or even seared salmon. The creamy, garlicky flavors complement anything from earthy vegetables to savory meats, making the potatoes a versatile sidekick for your entire meal.
Creative Ways to Present
For entertaining, pipe your Boursin Mashed Potatoes into a pretty swirl using a piping bag fitted with a star tip. Garnish with your herbs and perhaps a sprinkle of smoked paprika for some color. You could also stuff them into roasted mushrooms or make mini potato croquettes to take this classic to a fun, bite-sized level.
Make Ahead and Storage
Storing Leftovers
Your delicious leftovers should be cooled completely and transferred to an airtight container. Stored in the refrigerator, Boursin Mashed Potatoes will keep well for 3 to 4 days without losing their creamy appeal.
Freezing
Though best enjoyed fresh, you can freeze Boursin Mashed Potatoes for up to 2 months. Use a freezer-safe container and leave some headspace as the potatoes may expand slightly. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat your leftovers over low heat on the stovetop, stirring occasionally to restore creaminess. Alternatively, use the microwave in short bursts, stirring in a splash of milk or butter to bring back that fresh-from-the-pot texture.
FAQs
Can I use other types of potatoes for Boursin Mashed Potatoes?
Absolutely! While Yukon golds are preferred for their creamy texture and buttery flavor, Russet potatoes are a good alternative. Just keep in mind they absorb more liquid, so adjust milk and butter accordingly.
Is there a dairy-free version of this recipe?
Yes! Swap out the traditional Boursin for a vegan plant-based version, use plant-based butter, and substitute whole milk with a creamy unsweetened plant milk like oat or almond. The result is just as delicious.
Can I prepare Boursin Mashed Potatoes in advance?
You can prepare the mashed potatoes a day ahead and store them in the fridge. When ready to serve, gently reheat while stirring in a little milk or butter to refresh the creamy texture before plating.
What if I don’t have fresh chives?
No worries! You can skip the chives or substitute with finely chopped green onions or parsley for a similar fresh bite and pretty color.
How do I know when the potatoes are cooked perfectly?
The potatoes are done when a fork or knife slides in easily without resistance. They should feel tender but not crumbly. Overcooking can lead to waterlogged potatoes, while undercooking gives a lumpy mash.
Final Thoughts
Once you experience the luxurious creaminess and herbaceous kick of Boursin Mashed Potatoes, this recipe will become a staple in your cooking arsenal. It’s a simple yet elegant dish that brings warmth, comfort, and a touch of gourmet to your table. Give it a try and watch this humble side dish steal the spotlight and win over everyone’s taste buds.
Print
Boursin Mashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: French-American
- Diet: Vegetarian
Description
Boursin Mashed Potatoes are a creamy, flavorful side dish that combines tender Yukon gold potatoes with garlic and herb Boursin cheese for a rich and comforting experience. This easy-to-make recipe features smooth, buttery mashed potatoes enhanced with fresh chives, perfect for elevating any meal.
Ingredients
Potatoes
- 2 pounds Yukon gold potatoes, peeled and cut into chunks
Cheese and Dairy
- 4 ounces Boursin cheese (garlic and herb flavor)
- 1/2 cup whole milk
- 3 tablespoons unsalted butter
Seasonings
- Salt to taste
- Freshly ground black pepper to taste
Garnish (optional)
- 2 tablespoons chopped fresh chives
Instructions
- Boil the Potatoes: Place the peeled and cut potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil over high heat.
- Simmer Until Tender: Reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 15 to 20 minutes.
- Drain and Dry: Drain the potatoes thoroughly and return them to the pot. Place the pot over low heat for about a minute to evaporate any excess moisture.
- Mash the Potatoes: Remove the pot from heat and gently mash the potatoes using a potato masher or fork until smooth but still slightly textured.
- Add Cheese and Dairy: Stir in the Boursin cheese, unsalted butter, and whole milk until the mixture is creamy and well combined.
- Season: Add salt and freshly ground black pepper to taste, mixing thoroughly to distribute the seasoning evenly.
- Optional Garnish: Fold in chopped fresh chives for a pop of color and fresh flavor, then serve the mashed potatoes warm as a rich side dish.
Notes
- Use half-and-half or 2% milk as a lighter alternative to whole milk.
- Try different Boursin cheese flavors like shallot and chive for variety.
- Russet potatoes can be used instead of Yukon gold for a slightly different texture.
- For a vegan version, substitute vegan Boursin, plant-based butter, and unsweetened plant milk.
