Cheese/ Potato/ Sides

Boursin Mashed Potatoes

December 20, 2020 by Chris Collins

If you’ve never put Boursin cheese in your mashed potatoes you haven’t quite lived. These mashed potatoes are ultra creamy and bursting with flavour!

overhead shot of mashed potatoes in large white bowl with gold spoon digging in

Boursin Cheese Mashed Potatoes

I know it was only last week I uploaded my Boursin Pasta, but I just couldn’t resist this 🤪 It was actually a follower on Instagram that suggested trying Boursin with mashed potatoes (thank you Joanne!) and my life changed on the spot. There’s no way I couldn’t!

Anywho, as you can imagine this recipe is fairly simple. But there are a few tips and tricks I suggest giving a go in order to take these potatoes to the next level.

Chicken Stock

The first thing I suggest doing right off the bat is boiling your potatoes in chicken stock. This will add a nice gentle background flavour to the spuds. The chicken flavour compliments the garlic and herbs in the Boursin insanely well. If you don’t have stock, water works just fine.

Process shots: add potatoes to pot (photo 1), pour in stock (photo 2), boil until knife tender (photo 3).

3 step by step photos showing how to boil mashed potatoes in chicken stock

Making Boursin Mashed Potatoes

Once you’ve boiled the spuds just let them steam dry for a few mins, just so they don’t go sloppy when you mash them. The more they steam = the most moisture escapes = the less watery the mashed potatoes will be.

What can I add to Boursin Mashed Potatoes?

Alongside the potatoes and Boursin, I like butter and whole milk. You can add cream or half and half, but just go steady as the cheese already makes the potatoes quite rich.

Can I make these ahead of time?

These are best made fresh, but you can store in the fridge and reheat. I recommend bringing them to room temp then blitzing them in the microwave. Bringing them to room temp will help them reheat more evenly.

Process shots: drain potatoes (photo 1), add butter and Boursin and mash until smooth (photo 2), stir in seasoning and milk/cream (photo 3).

3 step by step photos showing how to make boursin mashed potatoes

Serving Boursin Mashed Potatoes

To serve I usually drizzle over an extra tbsp of melted butter, but this is totally optional 😋 These go great as part of a roast dinner, with a steak or even with sausages and gravy!

If you’re after more similar recipes check out these beauties too:

Mashed Potato Recipes

Alrighty, let’s tuck into the full recipe for these Boursin Mashed Potatoes shall we?!

mashed potatoes served in small white bowl with jug blurred in background

How to make Boursin Mashed Potatoes (Full Recipe & Video)

mashed potatoes served in small white bowl with jug blurred in background

Boursin Mashed Potatoes

If you've never put Boursin cheese in your mashed potatoes you haven't quite lived. These mashed potatoes are ultra creamy and bursting with flavour!
5 from 1 vote
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Servings (click & slide): 5
Course: Side Dish
Cuisine: Western
Prep Time: 10 minutes
Cook Time: 15 minutes
Calories per serving: 265kcal
Cost per serving: £1 / $1

Equipment:

  • Large Pot & Wooden Spoon
  • Colander
  • Potatoes Masher
  • Potato Peeler
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 2lb / 1kg White Potatoes, peeled & diced into large chunks (starchy potatoes like Maris Pipers/Russets work best)
  • 4 cups / 1litre Chicken Stock, or enough to cover potatoes for boiling (can sub water)
  • 1x 5oz/150g pack of Garlic & Fine Herb Boursin Cheese, roughly diced
  • 1/2 cup / 120ml Whole Milk, Cream or Half & Half, warmed in microwave (see notes)
  • 2 heaped tbsp Butter, at room temp or melted
  • 1 tbsp Butter, melted (to serve)
  • Salt & Black Pepper, to taste

Instructions:

  • Add potatoes to a large pot and pour in enough chicken stock to cover the potatoes. Top up with water if needed. Stir in 1 tsp salt then bring to a boil and cook until potatoes are knife tender. Drain, don't rinse.
  • Add Boursin cheese & butter and mash until smooth. Add salt & pepper to taste and gradually stir in milk/cream until desired texture.
  • Transfer to a serving bowl and drizzle over melted butter to serve. Enjoy!

Quick 1 min demo!

Notes:

a) Chicken Stock - I love boiling the potatoes in chicken stock, just for an extra hit of flavour. Chicken goes with both garlic and herbs beautifully, so works really well here. Not a deal breaker if you just use water. They'll still be delicious.
b) Milk or Cream - I tend to use milk, just because the cheese already makes the mash quite rich. In both cases though I recommend using the liquid at least at room temp. Warmer milk/cream will infuse into the potatoes easier.
c) Make Ahead - Leave off the final drizzle of butter and cover in the fridge. I usually bring to room temp before I microwave so it warms through more evenly. You can also add a splash of cream/milk and stir over medium heat in a suitably sized pot.
d) Calories - Assuming 1/3 cup whole milk is used and 1 tsp salt in total is in the dish. Divided by 5.

Nutrition:

Nutrition Facts
Boursin Mashed Potatoes
Amount Per Serving
Calories 265 Calories from Fat 124
% Daily Value*
Fat 13.77g21%
Saturated Fat 8.546g43%
Trans Fat 0.027g
Polyunsaturated Fat 0.586g
Monounsaturated Fat 3.583g
Cholesterol 37mg12%
Sodium 667mg28%
Potassium 799mg23%
Carbohydrates 30.32g10%
Fiber 4.4g18%
Sugar 3.94g4%
Protein 5.93g12%
Vitamin A 487IU10%
Vitamin C 16.5mg20%
Calcium 60mg6%
Iron 1.38mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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