Boursin Mashed Potatoes
User Reviews
5
Boursin Mashed Potatoes
Description
This recipe for Boursin Mashed Potatoes uses Yukon Gold or Russet potatoes, which may be peeled depending on preference and cut before boiling in salted water. Meanwhile, a combination of butter, heavy cream, softened Boursin cheese, minced garlic, salt, and black pepper is gently warmed to blend flavors and soften the cheese. After draining the cooked potatoes, half of the cream mixture is added and mashed in stages to achieve a creamy consistency without overworking, which could cause gluey texture. Finishing with more cream mixture ensures even incorporation.
The resulting mashed potatoes have a smooth and rich mouthfeel with the distinctive herbal and garlic nuances from Boursin cheese. Fresh chopped chives may be sprinkled on top for added color and mild onion flavor. These mashed potatoes pair well with a variety of main dishes as a flavorful side.
Seasoning with salt is suggested to taste, with ½ teaspoon as a starting point but potentially increasing up to 1 teaspoon based on preference. Portions serve between six and eight people depending on serving size.
Ingredients
- 3 pounds Yukon Gold potato or Russet potato
- 1/2 cup butter softened, 1 stick
- 1/2 cup heavy cream aka whipping cream
- 1 (5.2 oz/150g) package Boursin cheese softened
- 2-3 cloves garlic minced
- 1/2 teaspoon salt see note
- black pepper to taste
- chive chopped, optional, fresh
Instructions
- I didn't peel the Yukon Golds I used for this recipe, but you can if you prefer (or peel half of them). Cut the potatoes into halves (or thirds if they're large). Add them to a large pot of salted water and boil until a sharp knife easily pierces them.
- Meanwhile, while the potatoes are boiling, add the butter, cream, Boursin, garlic, and salt & pepper to a small saucepan over low heat. Let it slowly warm through (turn off the heat once it's warm or it'll get too thick). Stir occasionally.
- Drain the potatoes and leave them in the pot. Pour in half the cream mixture and mash them a bit then add the other half and finish mashing until it's all incorporated and creamy. Try not to over-mash or the potatoes may end up gluey.
- Serve the potatoes with fresh chives sprinkled on top if desired. You could also add a couple extra pats of butter.
Notes
- This recipe serves 6-8 people depending on portion size.
- Salt is adjustable; start with ½ teaspoon and increase to taste, up to 1 teaspoon.
- Peeling potatoes is optional; Yukon Gold potatoes can be left unpeeled or partially peeled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 365mg | 15% |
| Potassium | 737mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 34mg | 38% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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