Description
Creamy Boursin Mashed Potatoes combine tender russet potatoes cooked in savory chicken broth with rich, herb-infused Boursin cheese and butter for a luscious side dish. This quick and easy recipe yields comforting, flavorful mashed potatoes perfect for any occasion.
Ingredients
Scale
Potatoes and Broth
- 6 cups chicken broth (or water)
- 3 pounds russet potatoes (cut into 1 inch cubes, skins on or off)
Flavorings
- ½ cup unsalted butter
- 5.3 ounce Boursin Garlic and Fine Herbs Cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional garnish)
Instructions
- Boil Broth: In a large stock pot on the stove, bring 6 cups of chicken broth to a rolling boil.
- Cook Potatoes: Add the cubed russet potatoes to the boiling broth. Cook for 15 minutes, or until the potatoes are fork tender and easily pierced.
- Reserve Broth: Carefully remove ½ cup of the hot chicken broth from the pot and set it aside for mashing.
- Drain and Combine: Drain the potatoes thoroughly. Return them to the pot or place them in a large mixing bowl. Add the reserved ½ cup broth, butter, Boursin cheese, salt, and black pepper.
- Mash Potatoes: Using a handheld potato masher or an electric hand mixer, mash the potatoes and ingredients together until creamy and smooth, adjusting texture with the reserved broth as needed.
- Serve and Garnish: Transfer the mashed potatoes to a serving bowl and optionally sprinkle with chopped fresh chives for a bright, herbal finish.
Notes
- You can substitute chicken broth with water for a lighter flavor.
- Leaving potato skins on adds texture and nutrients but can be removed for a smoother mash.
- Adjust salt and pepper to taste depending on your preference.
- For extra creaminess, warm the butter before adding.
- Use fresh herbs like chives for garnish to enhance aroma and presentation.
