Boursin mashed potatoes are your special occasion friend—incredibly creamy and full of flavor, and they’ll impress your guests while barely adding a minute to your prep time. Use different flavors of Boursin to change things up; the black truffle and sea salt flavor is another favorite of mine.
Ingredients
- russet potatoes, peeled and cut into 1 1/2-inch chunks: 2 pound
- half-and-half, or as needed, warmed: 0.33333 cup
- butter: 0.25 cup (melted)
- (5.2-ounce) package soft French cheese, such as Boursin® Garlic and Fine Herbs Cheese: 1 piece (chopped)
- salt and freshly ground black pepper: (to taste)
- fresh chives: 2 Tbsp (minced)
Metric Conversion
Stages of cooking
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Place potatoes in a large pot and cover with water. Lightly salt the water and cover the pot with a lid. Bring to a boil and cook potatoes until soft when pierced with a knife, about 15 minutes. Drain potatoes and return to pot; place over low heat for about a minute to remove excess water from the potatoes.
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Add in half-and-half, butter, and Boursin® cheese. Mash with a potato masher until desired consistency. Add in additional half-and-half, 1 tablespoon at a time, if potatoes are too thick. Season to taste with salt and pepper; garnish with chives before serving.
