Boursin Mashed Potatoes
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5.0
285 reviews
Excellent
Boursin Mashed Potatoes
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This easy recipe for Boursin Mashed Potatoes uses baby potatoes with soft skins so you don't even have to peel them! And the garlic and herb soft cheese melts like a dream, making every bite creamy and unforgettable.
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Ingredients
- 2 pounds red-skinned potatoes scrubbed, quartered, and cut into 1-inch pieces (see note 1)
- 1/2 cup butter melted (1 stick)
- 1/2 cup half-and-half hot
- 1 (5.2 ounce) package Garlic and Fine Herbs Boursin cheese (see note 2)
- 1 tablespoon minced fresh chives plus more for garnish
- salt
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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.
Equipments used:
Notes
- Potatoes: New (baby) potatoes have a thin, soft skin that doesn't even need to be peeled. It's a little more rustic but just as delicious. Feel free to use Russets instead if you're committed to peeling those spuds.
- Boursin cheese: The garlic and herb flavor is the most popular, and what I use here. Look in the cheese section of any grocery store, but they also sell this crumbly, soft cheese by the 3-pack at Costco.
- Yield: This recipe makes about 5 cups of mashed potatoes, enough for 4 generous servings, 1 1/4 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator. Or, try my Make Ahead Mashed Potatoes, a recipe that uses cream cheese and egg whites for a little more staying power.
- Freezer: Cool the mashed potatoes completely, then spoon them into a freezer-safe container. Label, date, and freeze for up to 1 month.
- More Boursin: To change things up, try other Boursin flavors such as Shallot & Chive, Basil & Chive, Cracked Black Pepper, or Caramelized Onion & Herbs.
- Slow cooker: Reheat Boursin mashed potatoes in the crockpot or slow cooker on LOW until heated through (165 degrees on an internal thermometer), adding more butter if necessary.
- For chunky, rustic-style potatoes: Use a basic potato masher. A waffle-head masher will mash the potatoes into a smoother consistency, if you like them somewhere in-between.
- For super-smooth mashed potatoes: Use a potato ricer (peeled potatoes) or food mill (unpeeled potatoes). These gadgets make the smallest, finest pieces of cooked potato, which fluff up beautifully.
- Classic mashed potatoes: For the classic version without the Boursin, try my best mashed potatoes recipe.
- Garlic mashed potatoes: Toast garlic in a skillet (or roast whole bulbs of garlic in the oven), peel, mince, and add to your mashed potatoes. You’ll need about 2 bulbs of garlic (40 cloves) for every 5 pounds of potatoes.
- Cauliflower mashed potatoes: For a low carb, highly satisfying side dish, try cauliflower mashed potatoes (without a potato in sight).
- Mashed sweet potatoes: These mashers are flavored with fresh thyme and a touch of brown sugar.
- Small batch: Making mashed potatoes for your next date night in? Try my scaled-down classic mashed potatoes for two recipe.
Nutrition Information
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Serving
1.25cups
Calories
554kcal
(28%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
42g
(65%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
485mg
(20%)
Potassium
1080mg
(31%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1246IU
(25%)
Vitamin C
20mg
(22%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition 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.
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Overall Rating
5.0
285 reviews
Excellent
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