Easy Creamy Boursin Mashed Potatoes
These easy creamy Boursin mashed potatoes are rich, buttery, and full of garlic herb flavor. Smooth and comforting with just the right amount of indulgence, they are the kind of side dish everyone goes back for.
These easy creamy Boursin mashed potatoes are one of those side dishes that instantly make dinner feel special. They are rich, smooth, and full of flavor, but still simple enough to make on a regular weeknight. The garlic and herb Boursin melts right into the potatoes and does most of the work for you.
This is my go to mashed potato recipe when I want something comforting without overthinking it. I made these recently alongside pot roast, and everyone kept coming back for just one more spoonful. They feel cozy and familiar, but just elevated enough to serve for holidays, Sunday dinners, or anytime you want a little extra comfort on the table.
One thing I love about this recipe is how forgiving it is. I do not worry about getting the potatoes perfectly smooth. A few small chunks are welcome here and actually make the texture better. I also like taking a few extra minutes to mash them over low heat after draining. It helps release extra moisture and makes the potatoes creamy without feeling heavy.
How It’s Made
Peel the potatoes and cut them into roughly 2 inch chunks. Place them in a large pot and cover with cold water. Add the salt and bring everything to a boil.
Once boiling, reduce the heat and simmer for about 25 minutes, or until the potatoes can be pierced easily with a fork and offer no resistance.
Drain the potatoes and return them to the same pot. Turn the heat to low and mash the potatoes for about 5 minutes to help release excess moisture. A few small chunks are perfectly fine.
Add the butter and continue mashing until mostly melted. Crumble in the Boursin cheese and gently mash until it melts into the potatoes.
Pour in about half of the milk and stir to combine. Fold in the sour cream and parmesan, then add more milk as needed until you reach your desired consistency. Turn off the heat.
Season generously with freshly cracked black pepper and additional salt to taste. Serve warm.
Tips and Notes
• Letting the potatoes dry briefly over low heat improves texture
• Add the Boursin while the potatoes are hot so it melts smoothly
• Avoid over mixing to keep the potatoes light
• The full cup of milk may not be needed depending on the potatoes
👇🏻 To watch the full recipe walkthrough, check out my video below!
Easy Creamy Boursin Mashed Potatoes
Ingredients
Method
- Peel and cut potatoes into 2 inch chunks, bring to a boil in salted water and then lower the heat and simmer until fork tender, about 25 minutes.
- Drain potatoes and return to the pot, mashing over low heat for a few minutes
- Add butter and mash until mostly melted
- Crumble in Boursin and gently mash to combine
- Add milk and stir until smooth
- Fold in sour cream and parmesan
- Season with salt and pepper and serve warm
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