With just five easy ingredients, this Boursin Mashed Potatoes recipe is the perfect side dish. Pair with any type of cooked or smoked meats, or just fill up a bowl and enjoy as is. The creaminess of this simple potato recipe will draw you in and have you coming back for more.
I really like the flavor of red potatoes, which is why I use them in this recipe. Some people prefer Russet potatoes, which could be used as well. Since you're using a potato masher and mashing them up, it's safe to say that any type of potatoes that you have on hand will work, so use what you can and enjoy.
Mashed potatoes are one of those side dish recipes that literally pair up with all types of foods. This is why you'll see recipes like this at Thanksgiving, Christmas, potlucks, BBQs, and will be literally found on menu recipes in just about every type of restaurant as well.
But in my mind, there is nothing better than a bowl of fluffy and buttery mashed potatoes. I could literally eat my weight in these potatoes, and I'm doubtful that I haven't already done that.
Red potatoes - We use red potatoes because the flavor and size make them easier to mash. Yukon gold potatoes would be fine as well.
Boursin cheese - The garlic and herb flavor of this cheese is delicious and pairs so well with the other ingredients.
Butter - Salted butter makes these potatoes pop with taste.
Salt and pepper - Just a pinch of kosher salt and pepper is all the seasoning these potatoes need.
How To Make Boursin Mashed Potatoes
The instructions for this easy side dish recipe are fast and simple to make. You'll be enjoying eating it in no time at all.
Step One: Boil the red potatoes to make them nice and tender, and then drain out the water. Add them to a bowl or just mash in the cooking pot.
Step Two: Once the potatoes are fork tender, mash them with a masher or a fork.
Step Three: Add in the cheese, butter, salt, and pepper. Continue to mash until it's the texture and consistency that you like.
Cream cheese - Some people will add a little bit of cream cheese to their mashed potatoes. If you can't find Boursin cheese you can sub in an onion and chive flavored cream cheese.
Whole milk, half and half, or cream - If you want to make the potatoes a little thinner, you can add in a splash of milk or two while you're mashing. We like our mashed potatoes thick and creamy.
Caramelized onion - If you have time to saute up some onions or a shallot or two, a pile would taste so good right on top!
Chopped chive or cilantro - Fresh chives and cilantro are always delicious and easy to sprinkle on top of your bowl of potatoes.
Meat - Adding diced bacon or even shredded chicken to the top is a great way to boost the protein level of this dish, too.
What cheese is like Boursin?
If you're new to Boursin cheese, it's comparable in texture to goat cheese. You'll find that brands of Boursin cheese will have different flavors or herbs added as well.
Do I have to peel my potatoes for this potato recipe?
You don't. If you want to, you can. But since you're boiling them in a large pot, they should cook nicely without having to worry about removing the outer peel.
What can I substitute for butter in mashed potatoes?
Depending on the calories that you're wanting to add, olive oil can be a great substitution to use. You can also use sour cream or even Greek yogurt as well.
Why are my mashed potatoes dry and crumbly?
No worries, you just need to add in more cheese or butter. (or another type of liquid) Add a small amount and then mash and see if that helps. You can always continue to add more if you need it, but if you add too much, you'll end up with runny potatoes.
How do you store leftover mashed potatoes?
You can put the potatoes in the refrigerator in a medium sized airtight container. When you're ready to reheat and eat, just pop it in the microwave and warm it back up.
When you're reheating them, reheat in spurts and then stir. This will help to disperse the heat throughout the mixture so that you don't end up with hot and cold spots while you're eating it.
Can you freeze mashed potatoes?
You can. Mashed potatoes actually freeze really well, so if you find that you've made a huge batch, just put some in a freezer-safe container. When you want to thaw, just move to the fridge.
- 2.5 lb red potatoes cubed
- 5.2 oz boursin cheese
- 4 tablespoon butter
- 1 teaspoon salt
- ¼ tsp pepper
- Place the potatoes in a large pot and cover with cold water. Place on the stove and bring to a boil over high heat. Boil for about 12-14 minutes or until the potatoes are fork-tender. Drain the water.
- Place the cooked potatoes in a large bowl or return to the pot. Add the rest of the ingredients and mash with a potato masher until there are no large chunks.
- Season with additional salt and pepper, if desired. Serve immediately.