Creamy and flavorful, this recipe for Mashed Potatoes with Boursin Cheese is a quick and easy upgrade to the classic side dish! You’ll love the soft and fluffy potatoes paired with rich cheese and herbal flavors.

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Cheesy and satisfying, these Boursin mashed potatoes are the perfect side dish for Sunday dinners and special occasion meals! Whether you need a showstopping side for the holidays or you’re just craving something comforting and delicious, this creamy mashed potatoes recipe will always deliver.
Why this Recipe Works
Looking for the perfect side dish that’s packed with buttery flavor and made with simple ingredients? Look no further than these Boursin mashed potatoes!
They feature fluffy potatoes and extra flavor from the rich cheese and fine herbs of the Boursin cheese spread. The end result is a hearty and crowd-pleasing side that’s perfect to pair with all of your favorite main courses.
Can’t get enough potatoes? Try my Bacon Jalapeno Twice Baked Potatoes or my Cheesy Chicken Bacon Ranch Potatoes!
Ingredients Needed
- Potatoes: I like Yukon gold potatoes for this recipe, but use any starchy potato you like.
- Butter: Salted or unsalted.
- Creamy Boursin Cheese: This delicious soft cheese spread will add a fantastic creamy texture and lots of flavor to your mashed potatoes.
- Milk: Whole or low-fat milk will work.
- Salt and Black Pepper
How to Make Mashed Potatoes with Boursin Cheese
- Step 1: Peel your potatoes and chip into 1-inch pieces.
- Step 2: Place potatoes in a large pot and submerge completely with cold water. Bring to a boil, then cook for 15 minutes.
- Step 3: Drain potatoes and return them to the pot. Use a potato masher to break them up.
- Step 4: To the cooked potatoes, add butter, Boursin, warmed milk, and salt and pepper to taste. Mix until well combined and creamy.
Recipe Tips
- Look for Boursin in the deli department of your grocery store.
- If you can’t find Boursin, an herb-flavored cream cheese will achieve a similar effect. You can also use plain cream cheese and add some minced garlic and dried herbs.
- A potato masher is the easiest way to prepare the creamiest mashed potatoes without overworking them, but if you don’t have one you could also use forks or even an electric mixer.
- If you have leftover potatoes, transfer to an airtight container and store in the fridge for 3 to 4 days.
- Reheat Boursin mashed potatoes by returning them to a pot over medium heat. Add milk as needed to get them nice and creamy again.
- If you want to keep potatoes warm for serving, transfer to a slow cooker on the warm setting.
