Creamy Boursin Mashed Potatoes: The Ultimate Garlic & Herb Side Dish
Prepare to elevate your side dish game with these incredible Boursin Mashed Potatoes! Infused with the exquisite garlic and herb flavor of Boursin cheese, these potatoes boast an unparalleled creaminess that will make them the star of any meal. Whether you’re planning a quick weeknight dinner, a special celebratory occasion, or a festive holiday feast, these Boursin potatoes are the perfect accompaniment. What’s more, their make-ahead and reheating convenience simplifies your dinner preparations, allowing you to enjoy more time with your loved ones.
Honestly, I thought I had perfected mashed potatoes with my Gruyere, Garlic, and Gouda Mashed Potatoes – and truly, they are magnificent. But these Boursin Mashed Potatoes? They have undeniably surpassed all my previous attempts, becoming my absolute favorite mashed potato recipe of all time. The addition of Boursin transforms an already beloved comfort food into a truly gourmet experience that will have everyone asking for the recipe.
Why You Will Absolutely Adore This Boursin Mashed Potato Recipe
If you’ve spent even a few minutes browsing my site, you’ll quickly gather that I have a profound affection for Boursin cheese. It’s more than just a cheese; it’s a flavor powerhouse. You can delve into more details about the magic of Boursin here, but suffice it to say, it consistently ranks among my top ingredients for its perfectly balanced flavor and incredibly creamy, buttery texture. It truly elevates any dish it graces, and mashed potatoes are no exception.
My love affair with mashed potatoes is equally strong. For years, my Cream Cheese Smashed Potatoes held the title of my longest-standing favorite, a recipe I’ve even scaled up numerous times to serve large gatherings of 80 to 100 people at church suppers. The inherent comfort and versatility of potatoes are simply unmatched.
So, the idea of combining two of my culinary passions – the unparalleled creaminess and herbaceousness of Boursin cheese with the ultimate comfort of mashed potatoes – was an absolute stroke of genius. The result is a dish that is effortlessly luxurious yet surprisingly simple to prepare.
These Boursin cheese mashed potatoes are not only easy to make but also incredibly well-balanced, offering a harmonious blend of tender potato, savory seasoning, and delicate hints of garlic and fresh herbs in every single bite. The convenience factor is another major win: they can be prepared hours in advance and then gently reheated, making your dinner prep much smoother and less stressful. This fantastic combination of ease, flavor, and practicality is precisely why this will become your new go-to mashed potato recipe, perfect for any occasion from a casual dinner to a grand holiday spread.
Crafting the Perfect Boursin Mashed Potatoes: A Step-by-Step Guide
Creating these remarkably creamy and flavorful Boursin mashed potatoes is straightforward, essentially following the principles of any great mashed potato recipe with a few key enhancements. Let’s delve into the essential ingredients and the simple method to achieve perfection.
The Essential Ingredients for Unforgettable Flavor
- Yukon Gold Potatoes: These are my top choice for mashed potatoes, and for good reason. I was thoroughly impressed with the incredibly smooth texture they yielded in my Gruyere, Garlic, and Gouda Mashed Potatoes, and I knew they’d be perfect here. Yukon Golds are naturally buttery and creamy, and they mash beautifully without becoming gummy. While peeling the skins is optional if you’re mashing, I highly recommend peeling them, cooking them until tender, and then passing them through a potato ricer for the absolute smoothest, fluffiest, and most luxurious mashed potatoes you can imagine. The ricer helps to break down the starch cells without overworking them, preventing a gluey texture.
- Unsalted Butter and Fresh Garlic: To truly infuse a deep, aromatic garlic flavor, we don’t just add raw garlic. Instead, we gently heat minced garlic in unsalted butter. This process not only tames the sharp edge of raw garlic but also allows the butter to absorb all that wonderful garlic goodness. This flavorful butter mixture is then incorporated directly into the mashed potatoes, ensuring every bite is rich with garlicky warmth.
- Heavy Cream and Milk: For optimal creaminess and a balanced richness, I use a combination of heavy cream and 2% milk. The heavy cream provides a decadent, velvety mouthfeel, while the milk lightens the consistency slightly, ensuring the potatoes aren’t overly dense. If you prefer, half-and-half can be used as a convenient substitute for both the cream and milk, offering a similar luscious texture.
- Boursin Garlic and Fine Herbs Gournay Cheese: This is the star ingredient! Boursin cheese, specifically the Garlic and Fine Herbs variety, is a soft, spreadable Gournay cheese renowned for its rich, buttery taste and an exquisite blend of garlic, parsley, and chives. You’ll typically find it in the specialty cheese section of your grocery store, often packaged in a distinctive little box. For this recipe, we use the entire box to ensure that signature Boursin flavor permeates every spoonful.
- Seasonings: Simple yet essential. A good quality kosher salt enhances all the flavors, and freshly cracked black pepper adds a subtle warmth and aromatic kick. Always taste and adjust to your preference.
- Fresh Herbs to Finish: While Boursin already contains herbs, finishing the dish with fresh flat-leaf parsley, basil, and chives adds a vibrant burst of color and a fresh, bright aromatic lift. These fresh herbs provide a delightful contrast and elevate the overall presentation and flavor profile.
It’s important to note that while Boursin cheese is packed with garlic and herb flavors, when it’s incorporated into several pounds of potatoes, its intensity can mellow. To ensure that the delicious garlic and herb notes truly shine through and don’t get lost, we strategically complement and enhance these flavors by adding a bit more fresh garlic (infused in butter) and a final sprinkle of fresh herbs. This layering of flavors ensures a truly memorable taste experience.
The Simple Method for Perfectly Creamy Mashed Potatoes
The process for making these Boursin Mashed Potatoes is quite similar to any standard mashed potato recipe, with a few key steps to maximize flavor and texture:
First, we begin by simmering the potatoes. It’s crucial to start by placing your peeled and uniformly cut potato pieces into a pot and covering them with cold water. This allows the potatoes to heat up gradually with the water, ensuring they cook evenly from the outside in. If you start with hot water, the outside of the potatoes can overcook and become mushy while the inside remains firm. Once the water comes to a boil, reduce the heat to maintain a gentle simmer, rather than a rolling boil. A vigorous boil can cause the potatoes to break apart excessively, leading to a watery, grainy texture, especially for those softer Yukon Golds. Simmer until they are just fork-tender, meaning a fork slides easily into the center of a potato piece.
While your potatoes are gently cooking away, we’ll prepare our aromatic butter infusion. In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the minced garlic and cook it gently for just about one minute. This brief cooking period is essential; it mellows the sharp, pungent flavor of raw garlic and allows its sweet, savory essence to beautifully infuse into the butter. Be careful not to brown or burn the garlic, as this can lead to a bitter taste. Once fragrant, remove the saucepan from the heat and set it aside, ready to be incorporated.
Once the potatoes have reached that perfect fork-tender stage, drain them thoroughly. The best way to achieve light, airy, and lump-free mashed potatoes is by passing them through a potato ricer directly back into the cooking pot. A ricer separates the starch cells without tearing them, resulting in an incredibly smooth and fluffy consistency. However, if you don’t have a ricer, don’t worry! You can certainly use a traditional potato masher. Just be mindful not to over-mash, as this can release too much starch and make your potatoes gummy. Mash them just until smooth.
Next, it’s time to bring all the glorious flavors together. To the riced or mashed potatoes, add the prepared garlic-butter mixture, heavy cream, milk, the entire package of Boursin Garlic and Fine Herbs Gournay cheese, salt, and pepper. Gently stir and fold all these ingredients together. Allow a little time for the Boursin cheese to melt and fully integrate into the warm potatoes, stirring occasionally to help it along. Once everything is combined and creamy, taste the mixture and adjust the seasoning as needed. Remember, we are holding back the fresh herbs until the very end!
Keeping the fresh herbs separate until serving offers significant advantages. This allows you to keep the mashed potatoes warm in a serving dish or casserole, covered with foil, until you’re ready to eat. Alternatively, you can cool them down and reheat them later without compromising the vibrant color and fresh flavor of the herbs. The magic of those fresh herbs—flat-leaf parsley, basil, and chives—is best appreciated when they are added last, just before serving. This ensures that their bright, delicate flavors and beautiful green hues are at their peak, providing that special burst of freshness that truly completes the dish.
Creative Recipe Variations to Explore
While the classic Boursin Mashed Potatoes are undeniably perfect, there are several delightful ways to customize and change them up to suit your taste or occasion:
- Alternate Fresh Herbs: Don’t limit yourself to parsley, basil, and chives! Feel free to experiment with other fresh herbs. Fresh oregano can add a Mediterranean twist, thyme brings an earthy, savory note, and rosemary offers a fragrant, piney aroma that pairs beautifully with potatoes and garlic. Consider the main course you’re serving and choose herbs that complement it.
- Add Shredded Cheese: For an extra layer of cheesy goodness, fold in some shredded cheese just before serving. Fontina melts beautifully and adds a nutty, creamy texture. Sharp cheddar provides a familiar tangy punch. Gruyere contributes a sophisticated, nutty, and slightly sweet flavor. For a more intense, salty, and umami kick, stir in some freshly grated Parmigiano-Reggiano.
- Smashed Potatoes: For a more rustic and less uniform texture, skip the ricer and simply leave the skins on your Yukon Golds (ensuring they are thoroughly scrubbed). After boiling until tender, use a potato masher to create “smashed” potatoes. The skins add a delightful texture and extra nutrients, giving the dish a charming homemade feel.
- Boursin Twice-Baked Potatoes: Transform this recipe into elegant twice-baked potatoes. Bake Russet potatoes until tender, halve them lengthwise, and carefully scoop out the flesh, leaving the skin shells intact. Mash the potato flesh with Boursin cheese, a little cream, butter, and seasonings. Spoon this luscious Boursin mixture back into the potato skins, perhaps top with a sprinkle of cheese or extra herbs, and bake until golden and heated through. This makes for a fantastic appetizer or a more substantial side dish.
Frequently Asked Questions About Boursin Mashed Potatoes
The necessity of peeling depends on your desired texture and method. Yukon Gold potatoes have relatively thin, delicate skins. If your goal is the absolute smoothest, fluffiest Boursin mashed potatoes (which I highly recommend for this recipe!), then yes, you should definitely peel the skins before cooking and then pass them through a potato ricer. The ricer works best with peeled chunks. However, if you prefer a more rustic “smashed” potato style and are using a traditional masher, you can certainly leave the skins on. Just ensure they are thoroughly washed and scrubbed before cooking. The skins add a slight chew and a homemade appearance.
Unfortunately, I’m going to have to advise against freezing these mashed potatoes. Potatoes, in general, are notoriously tricky when it comes to freezing and reheating. The high water content in potatoes tends to crystalize during freezing, causing the cell walls to break down. When thawed and reheated, this often results in a watery, grainy, or mushy texture that loses much of its creamy appeal. While this recipe is fantastic for making a few hours in advance and keeping warm, or reheating later the same day, freezing is simply asking too much of the potato’s delicate structure. For best results, enjoy them fresh or within a day or so of preparation.
Yes, absolutely! While Yukon Golds are my preferred choice for their naturally buttery flavor and creamy texture, red potatoes or Russet (baking) potatoes can also work wonderfully for this Boursin mashed potato recipe. If you opt for Russet potatoes, which have thicker, drier skins and a fluffier interior, it’s definitely best to remove the skins prior to cooking, especially if you plan to rice them. Russets create a very fluffy mash. If you’re using red potatoes, which have a waxy texture and thin skins, the choice of whether to remove the skins depends on whether you desire mashed (skins removed) or smashed (skins left on) potatoes. Red potatoes tend to yield a slightly denser, creamier mash compared to Russets.
GASP! While Boursin is truly unique, I understand it might not always be available. If you find yourself in that predicament, there are excellent alternatives that will still deliver a delicious garlic and herb flavor to your mashed potatoes. Look for Alouette Garlic & Herb cheese, which has a very similar creamy texture and flavor profile to Boursin. Another great option is Philadelphia Whipped Cream Cheese with Chives; the whipped consistency will blend easily into the potatoes, and the chives provide a lovely fresh oniony note. Alternatively, for those who enjoy a bit of a culinary project, you can even make your own Boursin-style cheese at home using my Mock Boursin Cheese recipe. This way, you can control the herbs and spices to match your exact preference.
Essential Tips for Perfect Boursin Mashed Potatoes
To ensure your Boursin Mashed Potatoes are consistently perfect and always a crowd-pleaser, keep these final tips in mind:
- Herb Timing is Key: Always wait until you are just about to serve your potatoes to sprinkle them generously with fresh herbs. Adding the herbs too early, especially if keeping the potatoes warm or reheating, can cause them to wilt, lose their vibrant green color, and diminish their fresh flavor and aromatic impact. The goal is a bright, fresh finish that contrasts beautifully with the creamy potatoes.
- Proper Potato Cooking Method: For the best texture, always start by covering your raw, peeled potato chunks with cold water. Then, bring the water to a gentle simmer over high heat. Once simmering, reduce the heat to maintain that gentle simmer. Avoid a vigorous, rolling boil, as this can cause the potatoes to cook unevenly and break apart excessively, leading to a waterlogged or grainy texture. Gentle simmering ensures even cooking and helps maintain the integrity of the potato chunks, which is especially beneficial if you plan to use a potato ricer. The ricer performs best when fed with distinct, cooked potato pieces rather than overly soft, disintegrated mash.
- Smart Herb Storage: For convenience and minimal waste, consider using “semi-dried” herbs. Many grocery stores in the US, particularly in the produce section, now carry these innovative options, such as basil and parsley. They offer a fantastic middle ground between dried and fresh herbs. They are remarkably close to fresh in flavor (and sometimes even more concentrated and flavorful), but they boast a significantly longer shelf life, reducing waste. Always store these semi-dried herbs in the refrigerator to maintain their freshness. They’re a brilliant hack for keeping quality herbs on hand for longer.
Boursin Mashed Potatoes
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Ingredients
- 2 lbs Yukon gold potatoes peeled and cut into ~2-inch uniform pieces
- 1 Tbsp unsalted butter
- 1 clove garlic minced
- ¼ cup heavy cream
- ½ cup milk
- 1 (5.2 oz) pkg Boursin Garlic and Fine Herbs Gournay cheese
- ½ tsp kosher salt
- 1 pinch fresh cracked pepper
- 1 Tbsp chopped Italian flat-leaf parsley
- 1 Tbsp finely chopped fresh basil leaves
- 1 Tbsp fresh chopped chives
Instructions
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Put the peeled and uniformly cut potatoes in a large pot and cover with cold water by about an inch. Bring to a vigorous simmer over high heat.
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Once the potatoes are at a simmer, reduce the heat to medium-high to maintain a gentle simmer and cook for 10-15 minutes, or until the potatoes are just fork-tender. Drain them very well in a colander.
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While the potatoes are cooking, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and cook gently for just 1 minute until fragrant but not browned. Remove the saucepan from the heat and set it aside.
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Pass the well-drained potatoes through a potato ricer directly back into the pot. If a ricer is unavailable, return the potatoes to the pot and mash them thoroughly with a potato masher until smooth, being careful not to over-mash.
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To the riced or mashed potatoes, add the garlic-butter mixture, heavy cream, milk, the entire package of Boursin Garlic and Fine Herbs Gournay cheese, kosher salt, and fresh cracked pepper. Stir gently until all ingredients are fully combined and the Boursin has melted into the potatoes, creating a creamy consistency. Taste and adjust seasoning as necessary.
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If desired, transfer the mashed potatoes to a warm serving dish or a small casserole dish.
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Keep the potatoes warm by covering them with foil until ready to serve. Alternatively, they can be allowed to cool completely, covered tightly, and then gently reheated later (either way, ensure they remain covered).
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Just before serving, generously sprinkle the Boursin Mashed Potatoes with the fresh chopped Italian flat-leaf parsley, basil, and chives to garnish and add a burst of fresh flavor.