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Creamy Boursin Mashed Potatoes Recipe for Garlic-Herb Flavor

These thick and creamy Boursin Mashed Potatoes combine everything you love about classic mashed potatoes with the bright, herby flavor of Boursin cheese. Ready in about 30 minutes, this simple side works equally well for weeknight dinners and special occasions.

Boursin mashed potatoes in bowl with serving spoon topped with chives and fresh parsley.

Mashed potatoes are a timeless comfort food—rich, creamy, and versatile. This version elevates the classic by folding in Boursin cheese for an instant herb-and-garlic boost. The result is a luscious, flavorful side that’s easy to prepare and impossible to resist.

These Boursin Mashed Potatoes are straightforward to make and can quickly become a family favorite. They pair well with roasts, chicken, fish, or any main that needs a silky, savory accompaniment.

Why You Will Love This Boursin Mashed Potatoes Recipe

  • Herby, savory flavor. Boursin adds a balanced blend of garlic and herbs that melds beautifully into mashed potatoes.
  • Quick and simple. Only a few basic steps and common ingredients are required, so you can have a delicious side on the table in about 30 minutes.
  • Highly versatile. These mashed potatoes complement a wide range of mains—roasts, poultry, seafood, and more.

Recipe Ingredients:

  • Potatoes: Yukon Golds are ideal because they hold less water and give a naturally creamy texture. Russets also work well; you can use a mix if you like. Leave skins on or off depending on preference.
  • Garlic: A few minced cloves added to the cooking water give a subtle garlic note without overpowering the Boursin.
  • Butter: Unsalted is recommended so you can control the seasoning, though salted butter works if you prefer. Reserve a little for serving if desired.
  • Heavy cream: Adds richness and a smooth texture. Whole milk or half-and-half can be substituted if needed.
  • Boursin cheese: Use the garlic-and-herb variety (typically sold in a 5.3 oz package) or any other flavor you like.
  • Sour cream: A splash for finishing adds tang and extra creaminess.
  • Salt and pepper: Season to taste; adjust at the end.
  • Fresh parsley: Chopped and folded in for color and a fresh herb lift.

Step-By-Step Instructions

Water in pot covering quartered yukon gold potatoes.
Boiled potatoes in pot before being mashed.
  • Cut potatoes into roughly 2-inch chunks and place them in a large pot. You can peel them or leave the skins on.
  • Cover with cold water by about an inch. Add salt and the minced garlic to the pot.
  • Bring to a boil over medium-high heat. Once boiling, reduce to medium and simmer about 15 minutes or until potatoes are fork-tender. Avoid overcooking.
  • Drain the potatoes and return them to the pot. Let them sit briefly on the warm burner to evaporate excess moisture.
Pot with cream, butter and Boursin cheese round before being melted.
Potatoes being mashed with potato masher and cream, cheese and butter mixture added on top.
  • While the potatoes cook, combine Boursin, 6 tablespoons butter, and heavy cream in a small saucepan. Warm over low heat, stirring until melted and smooth, then remove from heat.
  • Use a potato masher to begin mashing the drained potatoes to your preferred texture.
  • Gradually add the warm Boursin mixture while continuing to mash. Stir in chopped parsley and season with salt and pepper to taste. Keep the texture as smooth or as chunky as you like.
  • Fold in sour cream gently to finish. Serve immediately, garnished with chives, extra parsley, or pats of butter if desired.
Pot with prepared mashed potatoes topped with fresh chives, parsley and pats of butter.

Tips For the Best Mashed Potatoes:

  • Use cold water. Starting with cold water helps the potatoes cook evenly—cut pieces to similar sizes for uniform doneness.
  • Dry after draining. Return the potatoes to the hot pot for a minute or two to drive off extra moisture before mashing.
  • Don’t overmix. Overworking potatoes can make them gluey. Mash by hand and gently fold in the sour cream.
  • Avoid cold dairy additions. Warm the butter and cream slightly so they integrate smoothly into the potatoes.

Storage

Refrigerate leftover mashed potatoes in an airtight container for up to 5 days. To freeze, cool completely and store in a freezer-safe container for up to 3 months.

Reheat gently on the stovetop or in the microwave, adding a splash of warm milk or extra butter to restore creaminess.

Ways to Vary This Recipe

  • Try different Boursin flavors, such as shallot-and-chive or caramelized onion, for subtle variations.
  • Use dairy-free Boursin and plant-based cream and butter alternatives to make a dairy-free version.
  • Mix in cooked cauliflower for a lighter, vegetable-forward mash.
  • Add crispy chopped bacon or caramelized onions on top for extra richness and texture.

Other Side Dish Recipes:

Side Dishes

Cheddar Gruyère Mac and Cheese

Side Dishes

Parmesan Crusted Potatoes

Fall Recipes

Simple Apple Sage Stuffing

Instant Pot

Instant Pot Garlic Parmesan Mashed Potatoes

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Boursin Mashed Potatoes

By: Lorie Yarro
Thick, creamy mashed potatoes infused with Boursin cheese—an easy, flavorful side ready in about 30 minutes.
Serving bowl with Boursin mashed potatoes topped with butter, chives and parsley.
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Prep Time: 10
Cook Time: 15
Total Time: 30
Servings: 10

Ingredients 

  • 4 lb Yukon gold potatoes, skin on or off, cut into bite sized pieces
  • 1/2 tsp sea salt
  • 2-3 garlic cloves, minced
  • 6 T unsalted butter
  • 3/4 c heavy cream
  • 1 package Boursin, 5.3 oz.
  • 1/4 c sour cream
  • 1/2 tsp pepper
  • sea salt, to taste
  • 1-2 T fresh parsley
  • 2-3 T butter, optional, for serving
  • chives, optional, for serving

Instructions 

  • Cut potatoes into 2-inch chunks and place in a large pot. Cover with cold water by about an inch.
  • Add salt and minced garlic. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15 minutes.
  • Drain and return potatoes to the pot, letting them sit briefly on the warm burner to remove excess moisture.
  • Warm Boursin, butter, and heavy cream in a small saucepan over low heat until melted and combined. Set aside.
  • Mash potatoes, then slowly stir in the Boursin mixture. Add parsley and season with salt and pepper, adjusting to your preferred texture.
  • Fold in sour cream, garnish as desired, and serve immediately.

Notes

  • Use cold water. It ensures even cooking when potato pieces are similar in size.
  • Dry after draining. Returning the pot to the heat briefly removes excess water and prevents a watery mash.
  • Don’t over mix. Mash by hand and gently fold in the sour cream to keep the texture creamy and light.
  • Warm additions. Use room temperature or warmed dairy when combining so everything blends smoothly.

Nutrition

Calories: 335kcal, Carbohydrates: 33g, Protein: 5g, Fat: 21g

Nutrition information is an approximation.


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