Description
Make rich, flavorful mashed potatoes by incorporating Boursin cheese for a quick, gourmet side dish perfect for any meal.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup whole milk
- 4 tablespoons unsalted butter
- 1 container (5.2 oz) Boursin Garlic & Fine Herbs cheese, softened
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water.
- Bring the water to a boil over high heat and cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain the potatoes completely in a colander. Return the drained potatoes to the hot, empty pot.
- Heat the milk and butter in a small saucepan over medium heat until the butter is melted and the milk is warm. Do not boil.
- Mash the potatoes using a potato masher until mostly smooth.
- Add the softened Boursin cheese to the potatoes. Mix gently until the cheese is incorporated.
- Gradually pour in the warm milk and butter mixture while continuing to mash or whip until you reach your desired creamy consistency.
- Season with salt and pepper. Taste and adjust seasoning as needed.
- Serve immediately, garnished with fresh chives.
Notes
- For make-ahead convenience, you can mash the potatoes without the Boursin and milk mixture. Reheat gently before adding the cheese and liquid just before serving.
- Use Yukon Gold potatoes for the creamiest texture, but Russet potatoes work if you prefer a fluffier result.
- If you prefer thinner mashed potatoes, add a splash more warm milk until the consistency is right for you.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Stovetop Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 7
- Cholesterol: 60