Boursin Mashed Potatoes

This easy recipe for Boursin Mashed Potatoes uses baby potatoes with soft skins so you don’t even have to peel them! And the garlic and herb soft cheese melts like a dream, making every bite creamy and unforgettable.

Disneyland’s Blue Bayou steakhouse offers these amazing potatoes as a side dish, but between you and me, I’d be just as happy with a big bowl of them for dinner, and nothing else. They’re that good.

The chefs at Blue Bayou leave the skins on, for color and texture. I like it because it’s much less work, which makes these perfect for, say, dinner on a busy weeknight.

Recipe ingredients:

Ingredient notes:

• Potatoes: New (baby) potatoes have a thin, soft skin that doesn’t even need to be peeled. It’s a little more rustic but just as delicious. Feel free to use Russets instead if you’re committed to peeling those spuds.
• Boursin cheese: The garlic and herb flavor is the most popular, and what I use here. Look in the cheese section of any grocery store, but they also sell this crumbly, soft cheese by the 3-pack at Costco.

Step-by-step instructions:

1. Start by cooking the potatoes. Add them to a large pot and fill the pot with cold water, covering them by a couple inches. Bring the pot to a boil on the stove and cook until tender, 15 to 20 minutes. Once they’re ready, drain the potatoes and return them to the hot pot.
   
2. Next, add the butter to the potatoes and mash them right in the pot. Break up the potatoes using a pastry cutter, fork, or potato masher. If you feel like there is too much skin, you can remove some of the larger pieces as you go.
   
3. After you add the butter, pour in the heated half-and-half and chives and keep mashing, just until you reach the consistency you prefer for mashers. Then you can add the Boursin, crumbling it over the hot potatoes and folding it in. Give the potatoes a taste and add salt, if needed. Garnish with extra chives.
   

Recipe tips and variations:

• Melted butter and hot half-and-half: Make sure you’re adding warm ingredients to the potatoes. The potatoes are able to absorb them better which makes mashing easier.
• Boursin makes other flavors, too: Shallot and chive, black pepper, or basil and chive all sound pretty promising.
• Make ahead: Like most mashed potato recipes, this recipe is primo when served right from the pot onto the plate. Not to say that leftovers aren’t fabulous, but in my house, there are never any potatoes left, ever.
• Try this with your own recipe: This nifty Boursin trick can be used with any ordinary mashed potato recipe, using milk, cream, chicken broth, etc. Just mix it in at the end, after mashing.

More potato recipes to tempt you:

• Scalloped Potatoes
• Rosemary Roasted Potatoes
• Twice Baked Potatoes
• Duchess Potatoes

Boursin Mashed Potatoes

This easy recipe for Boursin Mashed Potatoes uses baby potatoes with soft skins so you don't even have to peel them! And the garlic and herb soft cheese melts like a dream, making every bite creamy and unforgettable.

4.92 from 12 votes

ReviewPrint

Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Servings 6 servings

Course Side Dish

Cuisine American

Calories 370

Ingredients 

• ▢ 2 pounds red-skinned potatoes scrubbed, quartered, and cut into 1 inch pieces (see note 1)
• ▢ 1/2 cup butter melted (1 stick)
• ▢ 1/2 cup half-and-half hot
• ▢ 1 (5.2 ounce) package Garlic and Fine Herbs Boursin Cheese (see note 2)
• ▢ 1 tablespoon minced fresh chives plus more for garnish
• ▢ Salt

Instructions 

• Place the potatoes in a saucepan or stock pot and cover with cold water. Bring to a boil and cook until potatoes are softened, 15 to 20 minutes. Drain well and return to the pot.
• To the pot, add butter and mash until all the potatoes are mostly broken up. Remove any large pieces of skin if desired.
• Add half-and-half and chives and continue mashing until desired consistency is reached. Mash in Boursin Cheese and salt to taste (I like 1 teaspoon). Garnish with additional chives if desired.

Notes

1. Potatoes: New (baby) potatoes have a thin, soft skin that doesn't even need to be peeled. It's a little more rustic but just as delicious. Feel free to use Russets instead if you're committed to peeling those spuds.
2. Boursin cheese: The garlic and herb flavor is the most popular, and what I use here. Look in the cheese section of any grocery store, but they also sell this crumbly, soft cheese by the 3-pack at Costco.
3. Melted butter and hot half-and-half: Make sure you're adding warm ingredients to the potatoes. The potatoes are able to absorb them better which makes mashing easier. 
4. Boursin makes other flavors, too: Shallot and chive, black pepper, or basil and chive all sound pretty promising.
5. Make ahead: Like most mashed potato recipes, this recipe is primo when served right from the pot onto the plate. Not to say that leftovers aren't fabulous, but in my house, there are never any potatoes left, ever.
6. Try this with your own recipe: This nifty Boursin trick can be used with any ordinary mashed potato recipe, using milk, cream, chicken broth, etc. Just mix it in at the end, after mashing.

Nutrition

Calories: 370kcalCarbohydrates: 26gProtein: 5gFat: 28gSaturated Fat: 11gCholesterol: 33mgSodium: 366mgPotassium: 722mgFiber: 3gSugar: 3gVitamin A: 1034IUVitamin C: 13mgCalcium: 59mgIron: 1mg

Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!