Boursin Cheese Mashed Potatoes
Creamy and fluffy mashed potatoes with a secret cheesy ingredient. Make these Boursin cheese mashed potatoes for an easy Thanksgiving or weeknight side dish.
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
Equipment
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
Calories: 300kcal, Carbohydrates: 31g, Protein: 6g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 400mg, Potassium: 679mg, Fiber: 3g, Sugar: 2g, Vitamin A: 273IU, Vitamin C: 31mg, Calcium: 50mg, Iron: 1mg