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.

Boursin mashed potatoes in a light green bowl.

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:

Labeled Boursin mashed potato ingredients in various bowls.

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.
    Boiled/cut potatoes in a 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.
    Boiled/cut potatoes in a pot with butter.
  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.
    Boiled/cut potatoes in a pot with butter and herbs.

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.

Boursin mashed potatoes in a light green bowl.

More potato recipes to tempt you:

Boursin mashed potatoes in a light green bowl.

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.
4.93 from 13 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 4 servings (1 ¼ cups each)
Course Side Dish
Cuisine American
Calories 554

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. Yield: This recipe makes about 5 cups of mashed potatoes, enough for 4 generous servings, 1 ¼ cups each.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. 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.
  6. Freezer: Cool the mashed potatoes completely, then spoon them into a freezer-safe container. Label, date, and freeze for up to 1 month.
  7. More Boursin: To change things up, try other Boursin flavors such as Shallot & Chive, Basil & Chive, Cracked Black Pepper, or Caramelized Onion & Herbs.
  8. 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.
  9. 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.
  10. 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.
  11. Classic mashed potatoes: For the classic version without the Boursin, try my best mashed potatoes recipe.
  12. 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.
  13. Cauliflower mashed potatoesFor a low carb, highly satisfying side dish, try cauliflower mashed potatoes (without a potato in sight).
  14. Mashed sweet potatoes: These mashers are flavored with fresh thyme and a touch of brown sugar.
  15. 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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Comments

  1. 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!5 stars

  2. I made this to go with pan seared duck with a cherry port reduction. The potatoes were good but would have been just as good just a garlic mashed potato.
    The cost of the Boursin was not worth it in my opinion. I expected so much more flavor than I got & only used 4 red potatoes.4 stars

  3. I never tried using baby potatoes for this and can’t wait to try it out soon! Adding boursin cheese is a great idea and the mashed potatoes look so creamy and nice! Pinned!

  4. Love this idea, Meggan … especially the labour-saving leave-the-skins on tip! Going to try that for sure …
    So … you went on the rides at Disneyland, too?? :-)

  5. I’ve never added Boursin cheese to mashed potatoes, but what a brilliant idea! Beautiful pictures too!

  6. My hands remained clamped firmly by my side. I would rather vacuum my entire house than peel potatoes. OK, I lie. I peel potatoes for important things. Like hash browns :)

    I really want to reach over, grab a spoon and dig in through the screen. Mashed potato is one of my favourite foods of all time. Possible a Deserted Island food….:)

  7. i’m a huge fan of potato skins in my mashed potatoes!! This looks great. And yes, Disneyland on a weekday is the best and only way to do it really!5 stars