Boursin Mashed Potatoes
User Reviews
5
Boursin Mashed Potatoes
Description
Boursin Mashed Potatoes use red-skinned potatoes cut into pieces and boiled until tender. After draining, the potatoes are mashed with melted butter and hot half-and-half to incorporate fat and moisture. The distinctive flavor comes from adding garlic and fine herb Boursin cheese, which melts into the potatoes for a smooth, creamy, and herb-infused profile. Fresh minced chives mixed in and added as garnish lend a subtle oniony freshness.
The method allows for adjusting the mash to preferred texture, from chunky to smooth, using different tools as noted. This adaptability tailors the dish to personal or traditional preferences. The use of Boursin cheese elevates classic mashed potatoes with tangy herbs and garlic.
These potatoes serve well as a side to meats and poultry or on holiday tables. Leftovers store refrigerated for several days, and the dish can also be frozen for up to a month. The recipe offers suggestions for alternate cheese flavors and reheating techniques, as well as tips for make-ahead preparation and using sweet or baby potatoes.
Ingredients
- 2 pounds potatoes scrubbed, quartered, and cut into 1-inch pieces (see note 1, red-skinned variety
- 1/2 cup butter melted (1 stick)
- 1/2 cup half-and-half hot
- 1 (5.2 ounce) package Boursin cheese see note 2, garlic and fine herbs flavored
- 1 tablespoon chives plus more for garnish, fresh, minced
- 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
- New (baby) potatoes can be used without peeling for a rustic texture; Russet potatoes are an alternative if peeled.
- The garlic and fine herb Boursin cheese type is recommended; other flavors can be substituted for variety.
- This recipe yields about 5 cups of mashed potatoes, enough for 4 generous servings.
- Store leftovers covered in the refrigerator for up to 4 days, or freeze for up to 1 month in a labeled container.
- Peel and cube raw potatoes up to 24 hours ahead, keeping them covered with water refrigerated to save prep time.
- Reheat leftovers in a slow cooker on low or add butter when warming on the stovetop to maintain moisture.
- The texture can be adjusted from chunky to smooth using different mashing tools, such as a traditional masher, ricer, or food mill.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 1/4 cups each)
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 554kcal | 28% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 42g | 65% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 485mg | 20% |
| Potassium | 1080mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1246IU | 25% |
| Vitamin C | 20mg | 22% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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