This Boursin mashed potato is so good you could eat it as a meal on its own! Potatoes are mashed with creamy Boursin cheese, roasted garlic, and milk. It is ultra-creamy, delicious, and full of flavor that it will have everyone asking for seconds. The perfect potato side dish for any meal!
Boursin mashed potato recipe
Make weeknight or Sunday dinner extra special with this super easy yet flavourful garlic, cheese, and herb-infused mashed potatoes. it is light, fluffy, and utterly delicious and you only need a handful of ingredients to make it.
I added extra roasted garlic to this Boursin cheese mashed potatoes because you can't have too much garlic in your mash, but feel free to omit it if you want and ok with the garlic in the cheese.
The great thing about this recipe is that it can be easily tailored to your liking. If you want a little more garlic flavor, simply add more roasted garlic. If you want a little less cheesy flavor, you can reduce the amount of Boursin cheese.
Do you love Boursin cheese then you will love my 15 minutes Boursin pasta. So good!!!
Why you will love this Boursin mashed potato recipe
- Creamy flavorful and packed full of garlic and herb flavor
- Easy to make and suitable for a quick weeknight meal or a great side dish for any special occasion!
- It uses a handful of everyday ingredients that can be easily sourced
- It can be made well ahead of time
Potatoes: Strachy spuds such as Maris Piper, Desiree, Yukon gold, or Rooster are all great choices for the best mashing potatoes.
Boursin cheese: A creamy, herby, garlic cream cheese
Roasted garlic: This is optional, but I love the extra flavor it adds to the mashed potatoes.
Whole milk substitute with semi-skimmed milk or half and half
Butter: I used Kerrygold and it is slightly salted, use any quality butter you have
Salt and black pepper
How to make Boursin mashed potatoes
Peel and chop the potatoes into small similar pieces.
Place the potatoes in a large pot of salted water and chicken stock, and bring to a boil over medium-high heat. Cook until tender, about 15 minutes. Drain potatoes and return them to the pot. Let the potatoes cool for about 2 minutes. In the meantime, warm the milk and melt the butter in the microwave for a few seconds.
Add melted butter, to the potatoes, using a potato masher, mash the potatoes until smooth. Add Boursin cheese, roasted garlic, to the mashed potatoes and stir with a spatula until fully combined. Add warm milk and fold into the mash as needed to achieve desired consistency and season with salt and black pepper. Serve warm and enjoy!
- Take this recipe a top-notch by baking it in the oven for a few minutes until golden brown on the top before serving. Think duchess potatoes without all the extra work. Simply delicious!
- If you find the garlic in Boursin cheese overpowering, feel free to use half and replace the remaining half with plain cream cheese or half and half.
- If the mash is too thick, add more milk to loosen it up to your desired consistency.
- Try other flavors of Boursin cheese in your mash if you don't like garlic.
What to serve with Boursin mashed potatoes
This mashed potato would be perfect with a simple roasted chicken or pork steak. You could also serve it with some steamed vegetables or a salad for a complete meal. Here are more simple serving inspirations you will love
Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. reheat on the stovetop over low heat or in the microwave.
If you are freezing, let them cool completely before transferring to a freezer-safe container. They will keep in the freezer for up to 3 months.
Watch how to make it
Boursin Mashed Potatoes
- potato masher
- 3 pounds potatoes
- 150 g Boursin cheese
- 1 Tablespoon roasted garlic mashed
- ¾ cup whole milk substitute with semi-skimmed milk or half and half
- 2 cups chicken stock
- 45 g Butter about 3 Tablespoons
- Salt and black pepper to taste
- Peel and chop the potatoes into small similar pieces.
- Place the potatoes in a large pot of salted water and chicken stock, and bring to a boil over medium-high heat. Cook until tender, about 15 minutes. Drain potatoes and return them to the pot. Let the potatoes cool for about 2 minutes. In the meantime, warm the milk and melt the butter in the microwave for a few seconds.
- Add melted butter, to the potatoes, using a potato masher, mash the potatoes until smooth. Add Boursin cheese, roasted garlic, to the mashed potatoes and stir with a spatula until fully combined. Add warm milk and fold into the mash as needed to achieve desired consistency and season with salt and black pepper. Serve warm and enjoy!
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Can I make these ahead of time
Yes, you can make these mashed potatoes ahead of time. Simply prepare them as directed and then store them in a covered dish in the fridge for up to 2 days. When you are ready to serve, reheat them in the oven or microwave until warmed through.
Do I have to peel the potatoes
No, you don't have to peel the potatoes if you don't want to. In fact, you can leave the skin on because it adds some extra nutrition and fiber to the dish. That said, make sure to clean the potatoes well before cooking.
Can I freeze mashed potato
Yes, they can be frozen. Let the mashed potato cool completely and then transfer them to a freezer-safe container. They will keep in the freezer for up to 3 months. When you are ready to use it, thaw overnight in the fridge and then reheat it on the stove or in the microwave before serving.
More mashed potato recipes you will love
Colcannon Mash (kale mashed potatoes)
Scalloped potatoes (obviously not mashed potato but it is a great potato side dish you will love and it is healthified too)
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