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Ultra Creamy Garlic & Herb Boursin Mashed Potatoes

A spoonful of creamy boursin mashed potatoes topped with melted butter and fresh parsley, lifted from a white bowl.
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Make rich, flavorful mashed potatoes quickly by stirring in Boursin Garlic and Fine Herbs cheese for a creamy, gourmet side dish.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter
  • 4 ounces Boursin Garlic and Fine Herbs Cheese, softened
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions

  1. Place the quartered potatoes in a large pot and cover them with cold, salted water.
  2. Bring the water to a boil over high heat. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
  3. Drain the potatoes completely in a colander. Return the drained potatoes to the hot, empty pot.
  4. Heat the milk and butter in a small saucepan over low heat until the butter melts. Do not boil.
  5. Mash the potatoes using a potato masher until mostly smooth.
  6. Add the softened Boursin cheese to the mashed potatoes. Mix until the cheese is incorporated.
  7. Gradually pour in the warm milk and butter mixture while continuing to mash or mix until you reach your desired creamy consistency.
  8. Stir in the salt and pepper. Taste and adjust seasoning if needed.
  9. Serve immediately.

Notes

  • For make-ahead preparation, mash the potatoes without the Boursin cheese and milk mixture. Refrigerate the mashed potatoes. When ready to serve, gently reheat the potatoes, then stir in the milk/butter mixture and the Boursin cheese until smooth and hot.
  • Use Yukon Gold potatoes for the creamiest texture. Russets will yield a fluffier result.

Nutrition

Find it online: https://afripaket.com/boursin-mashed-potatoes-recipe-easy/