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.
2poundsred-skinned potatoesscrubbed, quartered, and cut into 1 inch pieces (see note 1)
1/2cupbuttermelted (1 stick)
1(5.2 ounce) packageGarlic and Fine Herbs Boursin Cheese(see note 2)
1tablespoonminced fresh chivesplus more for garnish
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.
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 1/4 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.