How To Make The Best Creamy Boursin Cheese Mashed Potatoes
Servings: 6 -8 people
Elevate your side dish game with these creamy Boursin cheese mashed potatoes! Impress every guest with this flavorful mashed potato recipe.
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Ingredients
- 3 lbs Yukon gold potatoes, peeled & chopped into 1 inch pieces
- 1/2 cup unsalted butter
- 1 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/2 cup whole milk
- 1 package (5.3 ounces / 150 grams) Garlic & Fine Herbs Boursin cheese
Instructions
- Place the potatoes into a large pot with a generous pinch of salt and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Once potatoes are cooked, remove from the heat and drain the water.
- Put the cooked potatoes through a ricer and set aside in a bowl. If you don’t have a ricer, mash the potatoes well in a bowl and set aside.
- Add the butter, salt, pepper, whole milk and Boursin cheese to the large pot over low heat. Stir to combine all of the ingredients together until the butter and Boursin have has melted and combined with the milk. Turn the heat off.
- Add the riced (or mashed potatoes) back to the pot and stir to combine. Taste and season with more salt and pepper if desired. Or, add more butter or milk if you need more creaminess.
Notes
- If you don't have a potato ricer, you can use a standard potato masher, a fork or an electric hand mixer to mash the potatoes. Just don’t over mix.
- You will typically find Boursin Cheese in the deli or specialty cheese section. It will likely be near other spreadable cheeses like goat cheese, of Brie.
- For a rich and creamy texture, the best potatoes to use are Yukon Golds. If you want a lighter and fluffier dish, Russet potatoes are best. Do not use Red potatoes, they will not work.
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