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The first sign these potatoes are ready is the way a fork slips through a chunk without meeting a firm center. Yukon Golds turn tender and buttery in the pot, but they still need a little attention after draining or the mash can end up loose. I cut them into even 1 1/2-inch pieces so they cook at the same pace, then finish them with Boursin Garlic & Fine Herbs for a creamy, savory side that serves eight.

Softened Boursin blends more easily than a cold block, and warming the milk keeps the potatoes from cooling down as you mash. Those small details make a difference when the cheese, butter, and potatoes come together. The garlic and fine herbs are already built into the cheese, so the mash gets plenty of character without a long list of add-ins.

These Boursin Cheese Mashed Potatoes are smooth, rich, and flecked with herbs, with enough potato flavor to hold their own beside the rest of dinner.

Why the 1 1/2-Inch Cut Matters More Than a Longer Boil

Potato chunks that are close in size finish cooking together. That matters more than pushing the boil longer: if some pieces are small and others are much larger, the small ones can break down while the centers of the big ones are still firm. Cutting the Yukon Golds into 1 1/2-inch chunks gives the water a fair chance to cook them evenly.

Once the pot reaches a boil, bring the heat down to a steady simmer rather than letting the potatoes tumble hard. A rolling boil can knock the edges apart before the centers are tender, leaving you with uneven pieces and extra water in the pot. Start checking for tenderness at the earlier end of the cooking window; the fork should pass through easily, without resistance in the middle. If one chunk is still firm, give the pot a little more time and check again instead of mashing potatoes that aren’t fully cooked.

That even texture is useful when you add Boursin. The mash comes together with fewer stubborn lumps, and you don’t have to work the potatoes aggressively to break down firm pieces.

What Gives These Mashed Potatoes Their Creamy, Herby Balance

• Yukon Gold potatoes — Their naturally creamy texture makes a smooth mash without losing the potato’s buttery taste. Choose firm potatoes without soft spots, and peel them before cutting so the finished texture stays even.
• Boursin Garlic & Fine Herbs — This cheese supplies the dish’s signature garlic-and-herb flavor as well as richness. Use the Garlic & Fine Herbs variety and soften it before mashing so it blends into the hot potatoes instead of lingering in dense pieces.
• Whole milk — Milk loosens the mash while keeping it smooth. Warming it first helps it incorporate without cooling the potatoes; whole milk also gives the finished side a fuller texture than a thinner milk would.
• Unsalted butter — Butter adds a rounded, buttery finish, while using unsalted butter leaves the seasoning more predictable alongside the kosher salt in the cooking water. The quality matters less than using fresh butter and adding it while the potatoes are hot enough to melt it.
• Black pepper — Pepper brings a gentle savory edge that keeps the cheese and butter from tasting one-note. Freshly ground pepper gives a more noticeable aroma, but ordinary ground black pepper works here, too.

From Simmering the Potatoes to a Smooth Boursin Mash

Simmer the Yukon Gold Chunks Until Fork-Tender

Put the peeled, cut potatoes in a 6-quart pot with 3 quarts of water and 1 tablespoon kosher salt, then bring everything to a boil over high heat. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes. Look for a fork to slide easily into the center of a chunk; if it catches, keep simmering and test again. A steady simmer keeps the pieces intact better than a hard, rolling boil.

Warm the Milk While the Potatoes Cook

Pour the whole milk into a microwave-safe measuring cup and microwave it for 30 to 45 seconds, until warm. This is an easy task to do while the potatoes simmer, so the milk is ready when they are. Warm milk mixes into the potatoes more smoothly than cold milk and helps keep the mash hot. The Boursin should already be softened when you reach this stage.

Drain Well, Then Mash While Everything Is Hot

Drain the potatoes well, return them to the pot, and let them steam-dry for 1 minute. Add the butter, softened Boursin, warm milk, and black pepper, then mash until creamy. Keep going only until the mixture looks cohesive and smooth; beating the potatoes for a long time can make their texture gummy. Scrape around the sides and bottom as you mash so the cheese and butter don’t stay in pockets.

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Boursin Cheese Mashed Potatoes

Boursin cheese mashed potatoes combine Yukon Gold potatoes with garlic and fine herbs for a creamy, savory side dish. Warm milk and softened butter help the potatoes mash smoothly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 21 minutes mins

Total Time 36 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 270

Ingredients Method Notes

Ingredients

  

• 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
• 3 qt water
• 1 tbsp kosher salt
• 0.5 cup whole milk
• 4 tbsp unsalted butter
• 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese softened
• 0.25 tsp black pepper

Method

 

1. Put the potatoes in a 6-quart pot with the water and kosher salt.
2. Bring the potatoes, water, and kosher salt to a boil over high heat.
3. Reduce the heat to maintain a steady simmer and cook the potatoes for 15 to 20 minutes, until easily pierced with a fork.
4. While the potatoes cook, microwave the milk in a microwave-safe measuring cup for 30 to 45 seconds, until warm.
5. Drain the potatoes well and return them to the pot.
6. Let the potatoes steam-dry for 1 minute.
7. Add the butter, Boursin, warm milk, and black pepper, then mash until creamy.

Notes

For the smoothest mash, warm the milk and let the drained potatoes steam-dry before mashing. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. For a dairy-free variation, use dairy-free milk, plant-based butter, and a dairy-free garlic-herb cheese.