Description
Ultra-silky mashed potatoes whipped with rich Boursin cheese and fresh herbs for irresistible flavor.
Ingredients
Scale
- 2½ pounds Yukon Gold potatoes, peeled & cubed
- 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
- ½ cup heavy cream, warmed
- 4 tablespoons butter
- ¼ cup whole milk (as needed)
- Salt & black pepper to taste
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped parsley
Instructions
- Place potatoes in salted cold water. Bring to a boil and cook 15–20 minutes until fork-tender.
- Drain well and return to hot pot to steam off excess moisture for 1–2 minutes.
- Mash potatoes until mostly smooth.
- Add butter, warm cream, and Boursin cheese. Mash and fold until ultra-creamy and fully combined.
- Adjust texture with a splash of milk if needed. Season with salt and pepper.
- Fold in chives and parsley. Swirl the top and finish with a small pat of butter before serving warm.
Notes
- For a richer flavor, use more Boursin cheese.
- Ensure potatoes are well-drained to avoid watery mashed potatoes.
- Can be made ahead and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg