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An easy recipe, these Boursin Mashed Potatoes will be a favorite side dish for dinner! Made with Garlic and Herb Boursin, these creamy mashed potatoes are packed with flavor but with minimal ingredients in under 30 minutes.
With using Yukon gold potatoes, you do not even need to peel them before cooking. Just slice and boil the potatoes, then mash them directly in the pot. It’s a perfect one-pot side dish.
These Boursin mashed potatoes without milk pair well with some of my favorite cozy recipes, like Pot Roast, Cast Iron Roast Chicken, or Shrimp Stuffed Salmon. And if you love Boursin cheese, don’t miss my, Boursin Baked Orzo, Boursin Soup, Boursin Pasta, or Boursin Chicken.
Table of Contents
Mashed Potatoes with Boursin Cheese
You guys know I love a good Boursin recipe, and so it was only natural to do these Boursin mashed potatoes! It’s a recipe I’ve been subconsciously making for years, but never actually put measurements to it.
With the holidays coming up, I wanted to share one of my favorites with you all and I know you’ll love this recipe.
- Easy – No peeling required! All you need is a good potato masher and a pot.
- 30 minutes – Depending on how small you cut the potatoes, this recipe can be ready in well under 30 minutes.
- Perfect side dish – This is one of the most cozy and delicious side dishes ever, but pairs extremely well with lots of different proteins – from steak to fish.
- No milk – This recipe is a little bit lighter than other mashed potatoes – it uses broth instead of milk!
- Low histamine and low tyramine – Using fresh cheese, this recipe fits a migraine diet. It is also gluten free and can be made dairy free using dairy-free Boursin.
Types of Boursin Cheese
I consider myself a Boursin cheese connoisseur, but my favorite go-to’s are included in the value pack at Costco that runs about $7 around here. It’s a 3 pack of Shallot and Chive and Garlic and Herb.
- Garlic and Herb Boursin – This one is great if you want a more mild garlic flavor with just a touch of herbs. I recommend starting with this one unless you already have another favorite.
- Shallot and Chive Boursin – If you love a heavy onion flavor, shallot and chive will be a hit with these potatoes.
- Basil and Chive Boursin – This type would be great to use if you’re a big fan of dried basil flavor. Would work well with a rustic chicken dish like this Tuscan Chicken.
- Truffle Boursin – A newer flavor, this one has a hint of black truffle flavor added. This one would be good to pair with a steak recipe.
- Cracked Pepper Boursin – Use this type if your the type who adds a ton of freshly cracked black pepper to your mashed potatoes.
Ingredients
- Yukon Gold Potatoes – I love to use this type for their mild, buttery flavor and being able to mash them with the skins on. You could also use peeled russet potatoes or red potatoes for this recipe.
- Boursin cheese – Pick from the suggested types above, or start with the traditional Garlic and Herb for great results.
- Vegetable broth – You can use vegetable or chicken broth interchangeably. I’ll typically either use Trader Joe’s Hearty Vegetable Broth or this Rotisserie Chicken Broth.
- Parsley and Chives – I love to add these just for some extra freshness that takes the herbs in the cheese to another level. But you could use one or the other.
For a special occasion, use a little bit of melted butter or olive oil to drizzle over the top before serving.
How to Make Boursin Mashed Potatoes
Step 1: Prepare the potatoes
Peel the potatoes or leave the skin on if using red potatoes or Yukon gold potatoes (pictured here). Cut the potatoes into quarters, or smaller if you’re in a rush.
Place in a large pot with water filled about 1-2 inches above the potatoes. Add 1 teaspoon kosher salt to the water.
Bring potatoes to a boil over high heat and reduce heat to medium so it maintains a low boil. Boil for about 15 minutes or until the potatoes are very soft.
Step 2: Mash the potatoes
Drain the potatoes as much as you can, as you don’t want any excess moisture. Add them back to the pan. Pour in vegetable broth and bring to a low simmer over medium heat for about 1 minute, then turn the heat to low. Use a potato masher to mash the potatoes to desired consistency.
Step 3: Stir in Boursin and herbs
Stir in Boursin cheese with a wood spoon. Taste and adjust seasonings – I usually add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Transfer mashed potatoes to a serving bowl and top with parsley and chives. Garnish with a little garlic olive oil or butter drizzled over the top.
Recipe Tips
- Make ahead – Chop the potatoes and place them in water in the fridge until ready to boil. Or make the Boursin potatoes completely and spread in a small casserole dish, cover until ready to reheat.
- If you don’t have a potato masher, you can use a large fork, it will just require more effort. A potato ricer will also work!
- Don’t over-mash the potatoes – Overworking the potatoes in a blender or food processor can release too many starches, causing the texture to be gluey. Once they become gluey, there’s no going back!
- Avoid too much moisture – This recipe works great with this exact amount of broth and potatoes, but if you leave a lot of water in the potatoes it could turn too soft. If you’re worried, only add 1/2 cup of broth first, then the rest after mashing.
- Dairy free and vegan – Use Boursin dairy free and olive oil.
Serving Suggestions
Boursin mashed potatoes pair well with so many different meals! They’re perfect for date night, Thanksgiving, or Christmas. Here are a few ways to serve them.
If you’d like to mix it up with Boursin Scalloped Potatoes, don’t miss the recipe in my The Dizzy Cook cookbook. It’s a fan favorite!
Storage and Reheating
These Boursin mashed potatoes will store well in the fridge for up to 3-4 days or they can be frozen for up to 3 months.
To reheat from frozen – It’s best to thaw overnight in the fridge. Or place, frozen, in an oven-safe dish and cover with foil. Bake at 350 degrees F for about 25 minutes, or until potatoes have been heating through.
To reheat from fresh – Cover an oven safe dish and reheat in the oven at 300 degrees Fahrenheit for about 15-20 minutes, or until warm.
Boursin Recipes
For more delicious sides like these Boursin mashed potatoes, see these posts! Don’t miss my Boursin soup.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Easy Boursin Mashed Potatoes
Ingredients
- 2½ pounds yukon gold potatoes
- 1 teaspoon kosher salt + more to taste
- 3/4 cup vegetable broth
- 5 oz Boursin garlic and herb cheese
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon melted butter or garlic olive oil for garnish (optional)
Instructions
- Peel the potatoes or leave the skin on if you enjoy the extra texture. Cut the potatoes into quarters, or smaller if you need it to cook faster. Place in a large pot with water filled about 1-2 inches above the potatoes. Add 1 teaspoon kosher salt to the water. Bring potatoes to a boil over high heat and reduce heat to medium so it maintains a low boil. Boil for about 15 minutes or until the potatoes are very soft.
- Drain the potatoes very well and add them back to the pan. Add vegetable broth and bring to a low simmer over medium heat for about 1 minute, then turn the heat to low. Use a potato masher to mash the potatoes to desired consistency, Stir in the Boursin cheese with a wood spoon. Taste and adjust seasonings – I add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Transfer mashed potatoes to a serving bowl and top with parsley and chives. Garnish with a little garlic olive oil or butter drizzled over the top, if desired.
Notes
- For best texture – This ratio of potatoes to liquid works well for creamy, fluffy potatoes. It’s important to fully drain all the water from the potatoes, and you can even roll them in a towel. If you have slightly less potatoes, start with 1/4-1/2 cup vegetable broth. You can always add more later, but it’s harder to take away.
- Red potatoes or russet potatoes can be used. Be sure to peel russet potatoes.
- If using red potatoes or Yukon gold potatoes, there’s no need to peel unless you love a smooth texture.
- This recipe also works well with Shallot and Chive for a strong onion flavor, Basil and Chive, and Cracked Black Pepper Boursin cheeses.
- To make ahead – Chop the potatoes and place them in a bowl, then cover with water. You can do this up to a day ahead. Or make fully and use the instructions in the post for different reheating methods.
- Dairy free and vegan – Use dairy free Boursin and garlic olive oil option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious elevated mashed potatoes. The are fluffy and creamy. My husband’s favorite part of Thanksgiving dinner.
I can’t wait to make these for Thanksgiving! Do you think I could make them a couple hours ahead of time and keep them warm in a crock-pot or will that dry them out?
Made these last night and am so impressed! The broth and the Boursin add a little bit of extra flavor without being overpowering. These will be the perfect side dish for Thanksgiving! We also did them with russet potatoes, as I prefer the texture/flavor of russets. Works just as well!