Creamy Boursin Mashed Potatoes

Creamy Boursin Mashed Potatoes are the ultimate comfort food side dish—fluffy, decadent, and loaded with rich, garlicky cheese flavor. Imagine classic mashed potatoes taken to a whole new level of lusciousness thanks to the velvety addition of Boursin cheese.

Every bite is buttery, silky, and infused with a subtle herbal zing that will have everyone reaching for seconds. This is the kind of recipe that instantly upgrades any weeknight dinner, yet it’s elegant enough for a holiday table or dinner party.

The best part? It’s so simple and fuss-free, you can have these dreamy, restaurant-quality mashed potatoes on your table in under 45 minutes! Whether you’re serving roast chicken, steak, or a vegetarian main, these potatoes always steal the show.

This has become my go-to side dish for special occasions and Sunday suppers alike. Trust me, once you try mashed potatoes with Boursin, you’ll never go back.

Why You'll Love This Recipe

• Unbeatable creaminess – Boursin cheese melts into the potatoes, making them ultra-smooth and rich.
• Easy and quick – No fancy equipment or techniques; ready in under an hour.
• Next-level flavor – Subtle garlic and herbs make these potatoes much more exciting than the usual kind.
• Perfect for any occasion – Equally suited to holiday feasts or cozy weeknight dinners.

Key Ingredients for Creamy Boursin Mashed Potatoes

See recipe card below for full list of measurements, ingredients, and instructions.

Yukon Gold Potatoes

Yukon Golds are the perfect potato for mashing thanks to their natural creaminess and buttery flavor. They create ultra-smooth, silky mashed potatoes with just the right amount of body. For best results, peel and cut them into even chunks for even cooking. If you prefer a fluffier texture, you can use Russet potatoes, but expect a slightly less rich flavor.

Boursin Cheese (Garlic & Fine Herbs)

This creamy, soft cheese is the secret ingredient that takes these mashed potatoes over the top. Its blend of garlic, herbs, and richness melts beautifully into the hot potatoes, giving them irresistible flavor. Use the classic Garlic & Fine Herbs variety for the most savory punch. For a fun twist, try the Shallot & Chive or Black Pepper versions.

Heavy Cream

Heavy cream is what makes these mashed potatoes so decadently smooth and rich. Warm it before adding to the potatoes to keep everything hot and easy to blend. You can substitute half-and-half or whole milk for a lighter option, but the end result will be less luxurious.

Butter

Butter adds flavor and silkiness, making mashed potatoes taste indulgent and satisfying. I recommend using unsalted butter so you can better control the saltiness. For a richer flavor, try browning the butter before mixing it in.

Fresh Chives (Optional Garnish)

Fresh chives add a pop of color and a gentle onion flavor that complements the cheese and potatoes perfectly. Snip them finely right before serving. If you don’t have chives, parsley or green onions also work well.

Instructions for Creamy Boursin Mashed Potatoes

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Potatoes

Place the peeled and chopped potatoes in a large pot. Cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very fork-tender and easily break apart.

Warm the Cream and Butter

While the potatoes are cooking, combine the heavy cream and butter in a small saucepan. Warm gently over low heat until the butter has melted and the mixture is hot, but not boiling. This step helps keep your mashed potatoes piping hot and extra creamy.

Drain and Mash the Potatoes

Drain the potatoes well and return them to the hot pot. Let them sit for a minute to steam off excess moisture—this helps prevent soggy potatoes. Use a potato masher, ricer, or handheld mixer to mash to your desired smoothness.

Add Boursin and Cream Mixture

Add the softened Boursin cheese to the hot potatoes. Pour in the warm cream and butter mixture, salt, and pepper. Stir or mash until everything is completely combined and the potatoes are velvety and fluffy. Taste and adjust seasoning as needed.

Serve and Garnish

Spoon the mashed potatoes into a serving bowl. Top with chopped fresh chives and a few extra pats of butter, if desired. Serve immediately while hot and creamy!

Recipe Variations

Give It a Kick

For a zesty twist, add a pinch of cayenne pepper or a few dashes of hot sauce to your mashed potatoes. The subtle heat pairs beautifully with the creamy Boursin!

Go Dairy-Free

Substitute a plant-based butter and unsweetened, unflavored non-dairy cream (like oat or cashew) for a dairy-free version. Use a vegan Boursin-style cheese spread if available—Minimalist Baker has a great recipe for homemade vegan garlic & herb cheese.

Try Different Boursin Flavors

Switch things up by using a different Boursin cheese variety, such as Shallot & Chive or Black Pepper. Each brings a unique flavor profile to the mashed potatoes.

Lighten It Up

Use half-and-half or whole milk instead of heavy cream, and reduce the butter to 2 tablespoons for a lighter—but still delicious—side dish.

Add Roasted Garlic

For extra depth, squeeze in a few cloves of roasted garlic before mashing. The mellow, caramelized flavor will make your potatoes unforgettable. Check out The Kitchn's guide for roasting garlic easily.

Serving Suggestions

Creamy Boursin Mashed Potatoes are the perfect partner for roast chicken, turkey, beef tenderloin, or pork chops. For a classic holiday spread, serve with gravy and green beans almondine. Garnish with extra chives, cracked black pepper, or a drizzle of melted butter to make them irresistibly inviting. For more hearty sides, see our collection of comfort food recipes.

Storage and Reheating

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of cream or milk and warm gently on the stovetop over low heat, stirring often. You can also microwave them in short bursts, stirring in between, until hot. For best texture, avoid freezing, as mashed potatoes can become grainy, but if needed, freeze in a sealed container for up to 1 month; thaw overnight in the fridge and reheat as above.

Frequently Asked Questions About Creamy Boursin Mashed Potatoes (FAQ)

Q: Can I make these mashed potatoes ahead of time?
A: Yes! Prepare them a day in advance, store in the fridge, and gently reheat with a splash of cream or milk before serving.

Q: What kind of potatoes work best for this recipe?
A: Yukon Golds are ideal for creamy, buttery mashed potatoes, but Russet potatoes work too if you prefer a fluffier texture.

Q: Is Boursin cheese gluten-free?
A: Yes, most Boursin cheese flavors are gluten-free, but always double-check the packaging for allergens and ingredients.

Thank you so much for stopping by! If you’re ready for the creamiest, most flavor-packed mashed potatoes ever, give this recipe a try. I’d love to hear what you think—please leave a comment and rating below if you make it, and let me know your favorite ways to serve Creamy Boursin Mashed Potatoes!