Boursin Mashed Potatoes
With simple ingredients and creamy Boursin cheese, these mashed potatoes are the most delicious side dish for any dinner.
Servings: 4 people
Calories: 368kcal
Ingredients
- 2½ pounds yukon gold potatoes
- 1 teaspoon kosher salt + more to taste
- ¾ cup vegetable broth
- 5 oz Boursin garlic and herb cheese
- ¼ 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 ½ teaspoon kosher salt and ¼ 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 ¼-1/2 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
Serving: 6oz | Calories: 368kcal | Carbohydrates: 51g | Protein: 8g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 37mg | Sodium: 237mg | Potassium: 1196mg | Fiber: 6g | Sugar: 4g | Vitamin A: 407IU | Vitamin C: 56mg | Calcium: 59mg | Iron: 2mg