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Creamy Garlic and Herb Boursin Mashed Potatoes

A serving of creamy Boursin mashed potatoes mixed with visible green herbs in a white bowl.
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Make rich, velvety smooth mashed potatoes by folding in Boursin cheese for an easy, flavorful side dish perfect for weeknights or holidays.

Ingredients

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  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 8 ounces Boursin Garlic & Fine Herbs cheese, softened
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
  2. Bring the water to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely and return them to the hot, empty pot. Let them sit for one minute to allow excess moisture to evaporate.
  4. While the potatoes are draining, heat the milk and butter in a small saucepan until the butter is melted and the milk is warm. Do not boil.
  5. Mash the potatoes using a potato masher or a ricer until they are mostly smooth.
  6. Gradually add the warm milk and butter mixture to the potatoes, mixing until you reach your desired consistency.
  7. Remove the pot from the heat. Add the softened Boursin cheese, salt, and pepper. Gently fold the ingredients together until the cheese is incorporated and the potatoes are creamy. Do not overmix.
  8. Taste and adjust seasoning if necessary before serving immediately.

Notes

  • For extra smooth potatoes, use a potato ricer instead of a masher.
  • You can prepare the potatoes up to the draining step ahead of time; reheat them slightly before mashing for best results.
  • Use room temperature Boursin cheese for easier blending into the hot potatoes.

Nutrition

Find it online: https://savoryskies.com/boursin-mashed-potatoes-recipe-easy-side-dish/