Creamy and fluffy mashed potatoes with a secret cheesy ingredient. Make these Boursin cheese mashed potatoes for an easy Thanksgiving side dish.
This post may contain affiliate links.
Say hello to the best ever mashed potato recipe — creamy, cheesy, and bursting with herby flavor. And it’s designed by a Registered Dietitian, so it’s delicious but not overly indulgent.
This easy recipe uses a handful of simple ingredients for maximum flavor and a dreamy texture. With Garlic and Fine Herbs Boursin cheese, lots of fresh garlic, butter, and some bouillon, these potatoes will become your new side dish staple.
If you’re looking for a simple Thanksgiving or holiday side dish that will impress your guests, these Boursin mashed potatoes are it!
Why you’ll love Boursin cheese mashed potatoes
So unbelievably delicious: The simple ingredients list is packed with flavor from fresh garlic, Boursin, chives, bouillon, butter, and milk.
Creamy and fluffy: These cheesy mashed potatoes are creamy yet light with the perfect texture.
Easy: This delicious mashed potato recipe is fool-proof and can be made no matter your cooking experience.
Quick: This recipe comes together in about 30-minutes for a side dish you don’t have to stress over.
Gluten-free: Everything in this recipe (including the Boursin!) is gluten-free to fit your dietary restrictions.
What’s in Boursin cheese mashed potatoes
Here’s what you’ll need to make this recipe:
- Yukon gold potatoes — you could also use baby potatoes. I keep the skin on to keep things easy but you’re welcome to peel them.
- Salted butter
- Fresh garlic
- Chicken or vegetable bouillon paste (I use Better Than Bouillon Chicken Base)
- Milk — you could use half-and-half instead but I prefer a more balanced recipe since the Boursin cheese is a little heavy
- Salt and pepper
- Garlic and Fine Herbs Boursin Cheese — feel free to use any flavor you love
- Fresh chives — used in the potatoes and as a garnish
Step-by-step instructions
Here’s how to make Boursin mashed potatoes:
Add potatoes to a large pot and cover with cold water. Bring to a boil and cook for 20-25 minutes or until potatoes fall apart when pierced with a fork. While your potatoes are cooking, measure the remaining ingredients because you’ll have to work quickly. Drain potatoes and keep them outside of the pot.
Working quickly, adjust the heat to medium-low. Add butter and melt completely. Then, add your garlic and cook for 1-2 minutes or until just fragrant, stirring frequently. Immediately add back your potatoes along with bouillon, milk, pepper, salt, boursin, and chives. Turn off the heat.
Mash until smooth, but don’t over-mash! Taste and adjust salt as needed. Transfer to a serving bowl and top with more chives. Serve immediately.
Tips for success
It’s hard to go wrong with this fool-proof recipe for Boursin mashed potatoes, but here are my top tips for success:
- Use Yukon gold or mini yellow potatoes for the best flavor
- Make sure your potatoes are boiled until they’re easily pierced with a fork
- Don’t over-mash your potatoes or they can get gluey
Tools and links
How to store and re-heat
Storing leftovers: Transfer Boursin cheese mashed potatoes to a food container with a fitted lid. Store in the fridge, covered, for up to three days.
Re-heat: You can re-heat your mashed potatoes in the microwave or stovetop. Either way, add a splash of chicken broth or a pat of butter before re-heating to moisten. Cook only until just heated through to avoid drying out your mashed potatoes.
More nutritious cozy recipes
Healthier Hamburger Helper
Healthy Spinach Artichoke Dip
Ground Turkey Vegetable Soup
Lemon Salmon Orzo Recipe (One Pan)
Frequently asked questions
It’s up to you! I enjoy mashed potatoes with a bit of texture, so I make this recipe with the skin-on. You can peel potatoes before boiling if you wish. Either way, make sure you’re using Yukon gold or baby golden potatoes, and not a variety with thicker skin.
Sure, feel free to use whatever flavor of Boursin you enjoy. I designed this recipe for the Garlic and Fine Herbs flavor, but I think Shallot & Chive or Bouquet of Basil & Chives would be delicious.
If you don’t have a bouillon paste, you can substitute half the milk for chicken broth. Or, add a sprinkle of bouillon powder. You could also leave it out entirely, but you may need to adjust the salt if you do.
Leave a rating and review!
Loved this recipe? Leave a 5-star rating below. And don’t forget to share on Instagram.
Boursin Cheese Mashed Potatoes
Equipment
Ingredients
- 2 lbs yukon gold potatoes, washed and quartered (peel if desired but I didn't)
- 1/4 cup salted butter, softened
- 5 cloves garlic, minced
- 1 tsp chicken or vegetable bouillon paste, I use Better Than Bouillon Chicken Base
- 1/2 cup milk
- black pepper
- 1/2 tsp salt
- 1 5-ounce package Garlic and Fine Herbs Boursin Cheese
- 2 Tbsp finely chopped chives, plus more for topping
Instructions
- Add potatoes to a large pot and cover with cold water. Bring to a boil and cook for 20-25 minutes or until potatoes fall apart when pierced with a fork. While your potatoes are cooking, measure the remaining ingredients because you'll have to work quickly. Drain potatoes and keep them outside of the pot.
- Working quickly, adjust the heat to medium-low. Add butter and melt completely. Then, add your garlic and cook for 1-2 minutes or until just fragrant, stirring frequently.
- Remove from heat. Immediately add back your potatoes along with bouillon, milk, pepper, salt, boursin, and chives.
- Mash until smooth, but don't over-mash! Taste and adjust salt as needed. Transfer to a serving bowl and top with more chives. Serve immediately.
Notes
- 2 lbs is about 5-6 medium potatoes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made for dinner tonight with beef pot roast. They were excellent! I added an extra 1/2 cup of milk and an extra 1/2 tsp of salt because I didn’t have the bouillon. Can’t wait to eat the leftovers!
These were absolutely delicious. I made them for a dinner party and everyone loved them. Easy to make.
I’m so glad you liked them, Jen! Thank you for your comment.