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Velvety Boursin Mashed Potatoes

A generous scoop of creamy Boursin mashed potatoes topped with melted butter and fresh chopped parsley.
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Make ultra-creamy, gourmet mashed potatoes by adding Boursin Garlic & Fine Herbs cheese. This simple recipe elevates a classic side dish for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 stick (8 tablespoons) unsalted butter, cut into pieces
  • 4 ounces Boursin Garlic & Fine Herbs cheese, softened
  • 1/2 cup heavy cream, warmed
  • 1/4 cup sour cream
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
  2. Bring the water to a boil over high heat, then reduce heat to maintain a steady simmer. Cook the potatoes until they are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Return the drained potatoes to the hot, empty pot.
  4. Let the potatoes sit in the hot pot for 2 minutes to allow excess moisture to steam off.
  5. Add the butter pieces to the hot potatoes. Mash the potatoes thoroughly using a potato masher until the butter is incorporated.
  6. Add the softened Boursin cheese, warm heavy cream, and sour cream to the potatoes.
  7. Use a hand mixer or a sturdy whisk to whip the mixture until it is smooth and velvety. Do not overmix.
  8. Season with salt and pepper to your taste. Serve immediately as a comforting side dish.

Notes

  • For the best texture, warm your heavy cream slightly before adding it to the potatoes.
  • You can prepare the potatoes up to the point before adding the cheese and cream, then chill them. Reheat gently before finishing the recipe for holiday meals.
  • Yukon Gold potatoes provide a naturally buttery flavor and creamy texture perfect for this recipe.

Nutrition

Find it online: https://cookingbycarla.com/boursin-mashed-potatoes-recipe-creamy-velvety/