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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
Ingredients
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
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
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!