Boursin Mashed Potatoes
These creamy Boursin Mashed Potatoes combine fluffy russets, buttery yellow potatoes, and rich Boursin cheese for an easy, flavorful holiday side dish. Perfect for Thanksgiving, Christmas, or Sunday dinner!
Ingredients
- 1½ pounds russet potatoes, peeled and quartered
- 1½ pounds yellow potatoes, peeled and quartered
- 1 5.3 ounce Chive Boursin cheese
- ¾ cup whole milk, warmed (add gradually, as needed)
- 4 tablespoons unsalted butter, plus more for serving
- ⅓ cup reserved starchy potato cooking water, use as needed
- ¼ teaspoon black pepper
- Salt, to taste
Equipment
Instructions
- Place the peeled and quartered russet potatoes in a 6-quart saucepan. Cover with cold water by approximately 1 inch. Bring to a boil, reduce to a simmer, and cook for 25–30 minutes, or until fork-tender.
- Drain the russet potatoes, reserving ⅓ cup of the starchy cooking water. Set aside.
- Add the yellow potatoes to the saucepan, cover with fresh cold water, and bring to a boil. Reduce to a simmer and cook for approximately 25–30 minutes, or until fork-tender. Drain well.
- Combine both varieties of cooked potatoes in the warm saucepan. Mash with a potato masher or pass through a potato ricer until smooth.
- Add the Boursin cheese and 4 tablespoons butter. Gently fold into the warm potatoes until melted and combined.
- Gradually add the warm milk, starting with ¼ cup, and a little reserved potato cooking water. Continue adding liquid as needed until the potatoes reach your preferred creamy consistency.
- Season with black pepper and salt to taste, remembering that Boursin cheese already contains salt.
- Transfer to a warm serving bowl, top with additional pats of butter, and serve immediately.
Notes
Potatoes: Using russet and yellow potatoes gives the best balance of fluffy and creamy textures. You can substitute all russet potatoes if preferred.
Cooking time: Potatoes may cook faster or slower depending on the size of the pieces. Cook until completely fork-tender.
Milk: You may not need the full ¾ cup. Add gradually to prevent overly loose potatoes.
Make ahead: Prepare up to 1–2 days in advance and refrigerate in an airtight container.
Storage: Refrigerate leftovers for up to 3–4 days.
Reheating: Warm gently with a splash of milk and additional butter until heated through.
Freezing: Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Nutrition Facts
Calories: 197kcal, Carbohydrates: 31g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 20mg, Potassium: 750mg, Fiber: 3g, Sugar: 2g, Vitamin A: 216IU, Vitamin C: 22mg, Calcium: 51mg, Iron: 1mg