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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.
Table of Contents
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
- 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.
Recipe tips and variations
- Yield: This recipe makes about 5 cups of mashed potatoes, enough for 4 generous servings, 1 ¼ cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator. Or, try my Make Ahead Mashed Potatoes, a recipe that uses cream cheese and egg whites for a little more staying power.
- Freezer: Cool the mashed potatoes completely, then spoon them into a freezer-safe container. Label, date, and freeze for up to 1 month.
- More Boursin: To change things up, try other Boursin flavors such as Shallot & Chive, Basil & Chive, Cracked Black Pepper, or Caramelized Onion & Herbs.
- Slow cooker: Reheat Boursin mashed potatoes in the crockpot or slow cooker on LOW until heated through (165 degrees on an internal thermometer), adding more butter if necessary.
- For chunky, rustic-style potatoes: Use a basic potato masher. A waffle-head masher will mash the potatoes into a smoother consistency, if you like them somewhere in-between.
- For super-smooth mashed potatoes: Use a potato ricer (peeled potatoes) or food mill (unpeeled potatoes). These gadgets make the smallest, finest pieces of cooked potato, which fluff up beautifully.
- Classic mashed potatoes: For the classic version without the Boursin, try my best mashed potatoes recipe.
- Garlic mashed potatoes: Toast garlic in a skillet (or roast whole bulbs of garlic in the oven), peel, mince, and add to your mashed potatoes. You’ll need about 2 bulbs of garlic (40 cloves) for every 5 pounds of potatoes.
- Cauliflower mashed potatoes: For a low carb, highly satisfying side dish, try cauliflower mashed potatoes (without a potato in sight).
- Mashed sweet potatoes: These mashers are flavored with fresh thyme and a touch of brown sugar.
- Small batch: Making mashed potatoes for your next date night in? Try my scaled-down classic mashed potatoes for two recipe.
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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.
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.
Recipe Video
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.
- Yield: This recipe makes about 5 cups of mashed potatoes, enough for 4 generous servings, 1 ¼ cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator. Or, try my Make Ahead Mashed Potatoes, a recipe that uses cream cheese and egg whites for a little more staying power.
- Freezer: Cool the mashed potatoes completely, then spoon them into a freezer-safe container. Label, date, and freeze for up to 1 month.
- More Boursin: To change things up, try other Boursin flavors such as Shallot & Chive, Basil & Chive, Cracked Black Pepper, or Caramelized Onion & Herbs.
- Slow cooker: Reheat Boursin mashed potatoes in the crockpot or slow cooker on LOW until heated through (165 degrees on an internal thermometer), adding more butter if necessary.
- For chunky, rustic-style potatoes: Use a basic potato masher. A waffle-head masher will mash the potatoes into a smoother consistency, if you like them somewhere in-between.
- For super-smooth mashed potatoes: Use a potato ricer (peeled potatoes) or food mill (unpeeled potatoes). These gadgets make the smallest, finest pieces of cooked potato, which fluff up beautifully.
- Classic mashed potatoes: For the classic version without the Boursin, try my best mashed potatoes recipe.
- Garlic mashed potatoes: Toast garlic in a skillet (or roast whole bulbs of garlic in the oven), peel, mince, and add to your mashed potatoes. You’ll need about 2 bulbs of garlic (40 cloves) for every 5 pounds of potatoes.
- Cauliflower mashed potatoes: For a low carb, highly satisfying side dish, try cauliflower mashed potatoes (without a potato in sight).
- Mashed sweet potatoes: These mashers are flavored with fresh thyme and a touch of brown sugar.
- Small batch: Making mashed potatoes for your next date night in? Try my scaled-down classic mashed potatoes for two recipe.
Nutrition
Serving: 1.25cupsCalories: 554kcalCarbohydrates: 39gProtein: 8gFat: 42gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 110mgSodium: 485mgPotassium: 1080mgFiber: 4gSugar: 4gVitamin A: 1246IUVitamin C: 20mgCalcium: 87mgIron: 2mg
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These mashed potatoes were wonderful & tasty! Had to resist having seconds because it is very rich & filling! I really like red potatoes so had to try this recipe. Great comfort food especially with this Fall weather. Worth trying & highly recommend it! I made the Salisbury Steak recipe too which I also highly recommend! Will make both recipes again. I really enjoy your posts, you have some great recipes! Thank you!