Here’s the thing: mashed potatoes are already pretty perfect. But the moment you swirl in a block of Boursin cheese — that herby, garlicky magic — they go from “comfort food” to “can-I-get-married-to-this?” level.
This recipe is all about silky texture and flavor that whispers elegance while still being stupidly easy. You don’t need a dinner party excuse; you just need an excuse at all. Each bite is buttery, cloud-light, and infused with that signature Boursin tang that makes you question why you ever stopped at butter alone.
It’s the kind of side dish that quietly upstages the main course — and everyone pretends not to notice.
🎯 QUICK FACTS TABLE
| Prep Time: | 10 minutes |
| Cook Time: | 20 minutes |
| Total Time: | 30 minutes |
| Servings: | 4–6 |
| Difficulty: | Easy, but tastes gourmet |
📝 INGREDIENTS
- 2 lbs (about 1 kg) Yukon Gold potatoes, peeled and chopped
- 4 tbsp unsalted butter
- ½ cup heavy cream (or milk for a lighter version)
- 1 package (5.2 oz / 150g) Boursin Garlic & Fine Herbs Cheese
- Salt and freshly cracked black pepper, to taste
- Optional: chopped chives or parsley for garnish
👩🍳 HOW TO MAKE IT!
1. Boil the Potatoes:
Place the potatoes in a large pot of salted cold water. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15–20 minutes.
2. Warm the Dairy:
In a small saucepan or microwave, warm the butter and cream together until just melted and steamy — this helps everything mix smoothly later.
3. Mash Like You Mean It:
Drain the potatoes well, then return them to the pot. Mash until fluffy (or use a potato ricer for that restaurant-smooth texture).
4. Make Them Fancy:
Add the warm butter-cream mixture and crumble in the Boursin cheese. Stir gently until everything melts into one rich, velvety mash. Taste and adjust seasoning.
5. Serve & Admire:
Scoop into a serving bowl, swirl the top for drama, and sprinkle with fresh chives or cracked pepper.
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results
- [Substitution/Time Saver] Use Boursin Shallot & Chive or Black Pepper flavor for a twist — all work beautifully.
- [Essential Technique Tip] Don’t overmix after adding Boursin — you want them creamy, not gluey.
- [Flavor Upgrade] Stir in roasted garlic or a drizzle of truffle oil if you want to impress without effort.
- [Make It Ahead] Make up to a day ahead; reheat gently with a splash of milk or cream to revive that silky texture.
❓ READERS ASKED, WE ANSWERED
Q: Can I use red potatoes instead of Yukon Gold?
A: Totally! Red potatoes make it slightly chunkier and rustic — still amazing, just less buttery smooth.
Q: What if I can’t find Boursin?
A: Mix 5 oz of cream cheese with 1 tsp garlic powder, ½ tsp dried herbs (parsley, chive, dill), and a pinch of salt — boom, DIY Boursin.
Q: Can I freeze mashed potatoes?
A: Yes, though they’re best fresh. Freeze flat in bags, then thaw and reheat slowly with extra cream.
Q: What does Boursin actually do here?
A: It melts right in, making the potatoes rich, garlicky, and perfectly seasoned without extra effort — like instant restaurant magic.