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There are mashed potatoes… and then there are Boursin Mashed Potatoes, the kind people “taste test” straight from the pot. I’ve been making these for years for everything from weeknight chicken to holiday roasts, tweaking the method until they were just right: rich, buttery, herby, and ridiculously easy. If you want an easy mashed potato recipe that feels elevated without extra work, this is it.
Table of Contents
Why You’ll Love My Boursin Mashed Potatoes
- Pairs with everything. Steak, roast chicken, pork tenderloin, meatloaf, these play nice with all the mains.
- Big “restaurant-style” flavor with almost no effort. Boursin cheese is already seasoned and herby, so it instantly upgrades your mash.
- Creamy, tangy, ultra-savory texture. Warm buttermilk, butter, Boursin cheese = fluffy, creamy potatoes that don’t taste boring.
- Easy to tweak for your perfect consistency. Thick and scoopable or soft and swirly, you’re in control.
- Perfect for holidays and weeknights. They feel special enough for a feast, but they’re simple enough for a Tuesday.
Ingredients for Boursin Mashed Potatoes
For the full ingredient measurements and instructions, see the recipe card at the bottom of the post.
- Potatoes – I love Yukon Golds for that naturally buttery, creamy texture. Use Russets for fluffier mashed potatoes, or do a 50/50 mix for best-of-both.
- Boursin Cheese Garlic & Fine Herbs – The shortcut to big flavor, Boursin cheese with garlic, herbs, and creaminess all in one. Any Boursin flavor works (shallot & chive is great). No Boursin? Use a garlic-herb spreadable cheese, or mix soft goat cheese with a pinch of herbs and garlic powder.
- Buttermilk – This keeps the potatoes creamy but not heavy and the tang makes the flavor pop. Whole milk or half-and-half works, or make “quick homemade buttermilk” with milk and a squeeze of lemon/vinegar. For extra richness, replace part with warm heavy cream.
- Butter – Butter is a non-negotiable for that creamy, rich finish. Salted or unsalted both work, just season to taste. European-style butter makes it extra dreamy.
- Seasoning and finishing herbs – Salt, pepper, and a little sprinkle of chives or parsley makes everything taste (and look) complete. Substitute Chives with green onion tops or parsley. Pepper with white pepper for a smooth “steakhouse” look.
How to Make Boursin Mashed Potatoes
1) Boil the potatoes (evenly). Cut the potatoes into similar-size chunks, then cover with cold water and salt it well. Bring to a boil, then simmer until fork-tender. A knife should slide into the potato easily. If the center still feels firm, give them a few more minutes.
2) Drain, then dry them out. (This matters.) Drain well, then put the potatoes back into the hot pot over low heat for 1–2 minutes, shaking the pot occasionally. This steams off extra water so your mash stays fluffy, not watery. You’ll see steam and the potatoes will look a little dry or starchy on the outside.
3) Mash, don’t whip. Mash just until broken down (a masher for rustic, a ricer for ultra-smooth). Stop once there are no big lumps. Over-mixing makes pastie potatoes, and we’re not doing that.
4) Add butter first, then Boursin, then warm buttermilk. Stir in the butter while the potatoes are hot so it melts right in. Add the Boursin and let it soften/melt, then pour in warm buttermilk a little at a time until it’s perfectly creamy. The potatoes should turn creamy and smooth, with little herb flecks throughout. If they look thick and matte, add a splash more warm buttermilk.
5) Season to taste and finish. Taste (always), add salt and pepper, and finish with chives/parsley and an extra pat of butter if you’re feeling it. They should taste buttery, garlicky, herby, and balanced, not flat.
Kellie’s Tips for the Best Boursin Mashed Potatoes
- Finish with butter on top. It melts into the mash and makes the whole bowl look glossy and irresistible.
- Warm your buttermilk. Cold liquid cools the potatoes fast and can make them seize up. Warm liquid gives smoother, creamier mash.
- Don’t skip drying the potatoes. That quick steam-off step is what keeps them fluffy and not watery.
- Add liquid slowly. You can always add more, but you can’t take it out. Pour a little, stir, assess, repeat.
- Avoid overmixing. Stir just until combined, overworking potatoes can make them gummy.
How to Store Mashed Potatoes
- Refrigerator: Store leftover mashed potatoes in an airtight container for up to 3–4 days.
- Reheating: Warm gently on the stovetop or in the microwave. Add a splash of warm buttermilk (or milk/cream)and stir to bring back the creamy texture.
- Make-ahead tip: You can make these earlier in the day and keep them warm (covered) in a 200°F oven for about 30–45 minutes. Stir in a splash of warm buttermilk right before serving so they’re silky again.
- Freezing: You can freeze mashed potatoes, but dairy-heavy versions can change texture a bit. If you do freeze, thaw in the fridge and reheat slowly with extra dairy whisked in.
What to Serve with Boursin Mashed Potatoes
These are the ultimate “easy yet elevated” side dish, especially with:
- Beef: New York steak, pot roast, meatloaf, short ribs, Beef Bourguignon
- Chicken: roast chicken, chicken thighs, crispy chicken cutlets, Baked Chicken Breast
- Pork: pork tenderloin, pan fried pork chops, crock pot pulled pork
- Holiday mains: roast turkey, crock pot ham, prime rib
If you’re building a full dinner, add something green (roasted broccoli, green beans, a big salad) and something saucy (gravy, pan sauce, mushroom sauce). Boursin mashed potatoes love a sauce moment.
More Easy Potato Recipes
If you’re in your potato era (same), here are a few reader-favorite ideas to add next:
- Crispy Roasted Baby Potatoes
- Creamy Red Potato Salad
- Cheesy Scalloped Potatoes
- Garlic Parmesan Cheesy Potatoes
- Best Sweet Potato Casserole
Boursin Mashed Potatoes Recipe
Equipment
- chef's knife
- cutting board
- stock pot
- measuring spoons
- large mixing bowl
Ingredients
- 3 lb Yukon Gold potatoes, or Russets, peeled if you want extra-smooth
- 1 1/2 teaspoon kosher salt, plus more to taste
- 6 tablespoons salted butter, divided (plus more for serving)
- 5.2 oz Boursin Garlic & Fine Herbs, 1 package
- 3/4 cup buttermilk, warmed (plus more as needed)
- 1/4 cup sour cream or cream cheese, optional, for extra richness
- Freshly ground black pepper, to taste
- Chives or parsley, for topping (optional)
Instructions
- Cut potatoes into 1 1/2–2 inch chunks. Add to a large pot and cover with cold water by about 1 inch. Salt the water (use the 1 1/2 tsp). Bring to a boil, then reduce to a steady simmer and cook 12–18 minutes, until very tender (a knife should slide in with no resistance).
- Drain well, then return potatoes to the hot pot. Set over low heat for 1–2 minutes, stirring gently, to evaporate excess moisture.
- Remove from heat. Mash with a potato masher for rustic potatoes, or run through a ricer for extra smooth potatoes.
- Add 4 tablespoons butter and let it melt. Stir in Boursin until creamy. Slowly pour in warmed buttermilk, stirring until you reach your desired texture. Add optional sour cream or cream cheese, if using.
- Taste and add more salt and black pepper. Top with remaining butter and chives or parsley, if you like.
Notes
- For the fluffiest texture, don’t skip the step where you return the drained potatoes to the hot pot for 1–2 minutes to steam off excess moisture.
- Warm the buttermilk before adding—cold liquid can make mashed potatoes stiff and cool them down fast.
- Add the buttermilk gradually until you reach your ideal consistency (thick and scoopable or soft and swirly).
- Yukon Golds make naturally creamy mashed potatoes; Russets make them extra fluffy. A 50/50 blend is also fantastic.
- Avoid overmixing—stir just until everything is combined to keep the texture light, not gummy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
