This Boursin mashed potato recipe is perfect for Sunday dinner or a special occasion. Creamy potatoes with flavorful Boursin cheese. Leave the skins on for a rustic finish, plus it makes this recipe quick and easy so you can focus on your main course.
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📖Why This Recipe Works
We skip the peeling and potato ricer in favor of a quick and easy skin-on rustic mash. This frees up your time to work on other parts of your meal.
No gravy is needed for these flavorful potatoes. And you can use any type of potato you like.
Boursin cheese mashed potatoes are naturally gluten-free.
Boursin cheese is the star of the show. I think the garlic and herb flavor is the best complement for most meals. But you can use any flavor you like.
The best substitutes for Boursin cheese would be softened cream cheese or goat cheese. Add fresh minced garlic and chopped herbs like fresh chives, parsley, and oregano.
I chose Yukon Gold potatoes for this recipe but made it with new potatoes during testing. You can also use russet potatoes or any other potato you like.
Dijon mustard adds just a bit of tang to the recipe, you could also add a squeeze of lemon juice.
For this recipe, you will also need whole milk, salt, and a bay leaf. A small detail, but a bay leaf does add a bit of extra flavor.
To serve top with fresh chopped parsley and a drizzle of olive oil or butter.
One note about butter, I found that adding it to the potatoes made them too gummy when paired with the soft cheese. If you want a stronger butter flavor, add it as a garnish.
See the recipe card for exact quantities.
⏲️How to Make Mashed Potatoes with Boursin
Prep the potatoes by cutting them into equal size pieces. Between a 1-inch and 1 ½-inch cube is a good target size. If you are using baby potatoes, you can leave them whole.
Step 1- Boil
Put the potatoes into a large pot, add the bay leaf, and 1 ½ tablespoons salt, and cover with cold water. Starting them in cold water ensures even cooking.
Yes, it is a lot of salt. Just like with pasta, the potatoes will absorb some of the salt while cooking. This will in turn lead to less salt when seasoning the potatoes at the end.
A rolling boil for 15 minutes to 20 minutes and they should be fork-tender and ready to drain.
Step 2- Mash
Drain the potatoes in a colander. Let them sit for 2 to 3 minutes to allow the steam to escape. You can discard the bay leaf.
While the potatoes are drying out you can heat the milk in a small saucepan. You want warm milk, not boiling.
The easiest way to mash the potatoes is with a handheld potato masher. Put the potatoes in a mixing bowl and give them a rough mash. Add half the cheese and a little milk and stir with a spatula until the cheese is melted.
Add the remaining Boursin cheese and stir. You can add all or just part of the remaining milk.
Season to taste with salt and black pepper.
🥗What to Serve with Mashed Potatoes
👩🏻🍳 Expert Tips
- Don't cut potatoes smaller than 1 inch. The potatoes will absorb excess water.
- Be sure your water is very cold before filling the pot.
- Don't forget to salt the water.
- Don't rush draining the potatoes to mashing. A few minutes to steam off will prevent runny potatoes later.
🌡️Storage and Meal Prep
This mashed potatoes recipe can be made in advance. Store in an airtight container in the fridge for 2 to 3 days
Mashed potatoes can be reheated in several ways including:
- In the microwave- my least favorite option, the steam makes them gummy
- On the stovetop- with a little extra milk
- In the oven uncovered- the best way to reheat mashed potatoes is to put them directly into an oven-safe serving dish and pop them in the oven at 300 F degrees heat for 15 to 20 minutes. Give them a stir and add additional warm milk if needed.
More Delicious Potato Recipes
💬Frequently Asked Questions
Yes, you can freeze mashed potatoes. While better fresh, extra potatoes can be stored in an airtight container in the freezer for several months. Thaw out in the fridge overnight and gently reheat.
You do not have to leave the skins on for mashed potatoes. Skins on or off are totally up to you in this recipe.
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Rustic Boursin Mashed Potatoes
- Put the potatoes into a large pot, add the bay leaf, 1 ½ tablespoons salt, and cover with cold water. Bring to a boil over high heat, then reduce heat to maintain a rolling boil and cook until the potatoes fall apart when poked by a fork, about 20 minutes.3 pounds waxy potatoes, 1 bay leaf, 2 tablespoons kosher salt
- Drain the potatoes into a colander. Let them sit 2 to 3 minutes to allow moisture to escape. Remove the bay leaf.
- While the potatoes are cooking, heat the milk and mustard in a small pan on low heat until warm.½ cup whole milk, 1 teaspoon Dijon mustard
- Transfer the potatoes to a mixing bowl and give them a rough mash with a potato masher. Slowly pour in half the milk mixture and half the cheese. Mash together. Add the remaining cheese and enough milk to get your desired texture. Season with the remaining salt to taste. Sprinkle with parsley and serve.1 box Boursin cheese, 2 tablespoons fresh parsley
- If you get the potatoes too wet return your stockpot and simmer on low, stirring constantly until the potatoes tighten back up.
- The amount of milk you need will vary based on the type and size of potato you use. I typically use all the mixture but you might need more or less.