Boursin Mashed Potatoes

Ingredients Needed

• Russet potatoes: These high-starch potatoes create a light, fluffy texture. Peel and quarter them before cooking.
• Yellow potatoes: Add a naturally creamy, buttery texture that balances the russets beautifully.
• Boursin cheese: One 5.3-ounce package of Chive Boursin cheese adds rich, savory flavor. Garlic & Fine Herbs Boursin is another delicious option.
• Whole milk: Warm the milk before adding it to the potatoes for the smoothest texture.
• Butter: Adds richness and a wonderful buttery flavor. Save a little extra for serving!
• Salt: Season to taste, remembering that Boursin cheese already contains salt.
• Black pepper: A little freshly ground black pepper finishes the dish.

How to Make Boursin Mashed Potatoes

These creamy mashed potatoes are easy to prepare, and cooking the two potato varieties separately makes a difference in the final texture.

Cook the Russet Potatoes

1. Peel and quarter the russet potatoes. Place them in a 6-quart saucepan and add enough cold water to cover the potatoes by about 1 inch.
2. Bring to a boil over high heat, then reduce to a steady simmer. Cook for approximately 25–30 minutes, or until the potatoes are completely fork-tender.
3. Drain the potatoes, reserving about ⅓ cup of the starchy cooking water. Set the cooked potatoes aside.

PRO TIP: Russet potatoes are high in starch, which makes them wonderfully fluffy. Be sure to drain them thoroughly so your mashed potatoes don’t become watery.

Cook the Yellow Potatoes

4. In the same saucepan, add the peeled and quartered yellow potatoes and cover with fresh cold water.
5. Bring to a boil, reduce to a simmer, and cook for approximately 25–30 minutes, or until fork-tender.
6. Drain well and combine with the cooked russet potatoes.

PRO TIP: Cooking the potatoes separately allows you to control the tenderness of each variety. If you prefer, you can use all russet potatoes instead.

Mash the Potatoes

7. Return both varieties of cooked potatoes to the warm saucepan. Using a potato masher or potato ricer, mash until smooth and fluffy.
8. Add the Boursin cheese and 4 tablespoons of butter. Gently stir until the cheese and butter melt into the warm potatoes.
9. Gradually add the warm milk, starting with about ¼ cup, along with a little of the reserved starchy cooking water. Gently fold everything together, adding more milk and cooking water as needed until the potatoes reach your desired consistency.
10. Season with black pepper and salt to taste. Remember, the Boursin cheese already adds salt!

PRO TIP: Avoid overmixing mashed potatoes! Too much stirring releases excess starch and can make them gummy or gluey. A potato ricer or traditional hand masher works beautifully for this recipe.

Finish and Serve

11. Transfer the mashed potatoes to a warm serving bowl. Add a few extra pats of butter on top and allow them to melt into the potatoes.
12. Serve immediately while warm and creamy!

How to Serve Boursin Mashed Potatoes

These creamy mashed potatoes are especially delicious alongside a traditional holiday dinner. For a beautiful Thanksgiving or Christmas menu, serve them with:

• Organic Turkey Recipe: Our tried-and-true holiday turkey is the perfect centerpiece for the meal.
• Green Beans: A fresh, delicious vegetable side that balances the richness of the potatoes.
• Cranberry Grape Salad: A sweet and tangy salad that adds beautiful color to your holiday table.
• Dressing: A classic Thanksgiving favorite that everyone looks forward to.
• Rosemary Dinner Rolls: Warm, fragrant homemade rolls are perfect for soaking up all those delicious holiday flavors.

And don’t forget the turkey gravy! These Boursin mashed potatoes are absolutely delicious with a spoonful of warm gravy.

Tips and Substitutions

• Use two kinds of potatoes: Russets add fluffiness while yellow potatoes create a naturally buttery texture.
• Use all russets if preferred: Substitute 3 pounds of russet potatoes for the combination of russet and yellow potatoes.
• Warm the milk: Cold milk can cool down the potatoes and make it harder to achieve a smooth consistency.
• Add liquid gradually: Start with a small amount of milk and reserved cooking water. Add more only as needed to reach your preferred texture.
• Don’t overmix: Mash gently and avoid using a blender or food processor, which can make the potatoes gummy.
• Watch the salt: Boursin cheese contains salt, so always taste before adding more.
• Make ahead: Prepare the potatoes up to 1–2 days in advance. Cool promptly, transfer to an airtight container, and refrigerate.
• Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Freezing: Freeze completely cooled mashed potatoes in a freezer-safe container for up to 2 months. The dairy helps them maintain their creamy texture, although some separation may occur after thawing.
• Thawing: Thaw frozen mashed potatoes overnight in the refrigerator.
• Reheating: Warm gently in a covered saucepan over low heat, stirring occasionally. Add a splash of milk and a little butter to restore the creamy consistency. You can also reheat them covered in a 325°F oven until hot throughout, reaching 165°F.

PRO TIP: If you’re making these for Thanksgiving, prepare them the day before and refrigerate. Reheat gently with a little extra warm milk and butter just before serving. One less thing to worry about on the big day!

Mashed Potatoes Variations

• Garlic & Herb Boursin Mashed Potatoes: Substitute Garlic & Fine Herbs Boursin for the chive variety.
• Extra Cheesy Mashed Potatoes: Stir in ½ cup freshly grated Parmesan cheese for an even richer flavor.
• Sour Cream Boursin Mashed Potatoes: Replace ¼ cup of the milk with sour cream for a slightly tangy finish.
• Roasted Garlic Mashed Potatoes: Add a few cloves of roasted garlic while mashing for deeper garlic flavor.
• Fresh Herb Mashed Potatoes: Finish with chopped chives, parsley, or fresh thyme.
• Boursin Mashed Potatoes with Brown Butter: Drizzle a little browned butter over the top just before serving for a delicious nutty flavor.