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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.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
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.