Boursin Mashed Potatoes Recipe
Creamy, tangy, ultra-savory Boursin Mashed Potatoes swirled with garlic & fine herbs Boursin, butter, and warm buttermilk. An easy mashed potato recipe that tastes totally restaurant-worthy, perfect for weeknights, holidays, and everything in between.
Servings: 8
Cost: $8
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
Calories: 321kcal | Carbohydrates: 32g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 674mg | Potassium: 758mg | Fiber: 4g | Sugar: 3g | Vitamin A: 589IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 1mg