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mashed potatoes served in small white bowl with jug blurred in background
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5 from 1 vote

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!
Prep Time10 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Western
Servings: 5
Calories: 265kcal
Cost: £1 / $1


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


  • 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


  • 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!



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.


Calories: 265kcal | Carbohydrates: 30.32g | Protein: 5.93g | Fat: 13.77g | Saturated Fat: 8.546g | Polyunsaturated Fat: 0.586g | Monounsaturated Fat: 3.583g | Trans Fat: 0.027g | Cholesterol: 37mg | Sodium: 667mg | Potassium: 799mg | Fiber: 4.4g | Sugar: 3.94g | Vitamin A: 487IU | Vitamin C: 16.5mg | Calcium: 60mg | Iron: 1.38mg