Boursin Mashed Potatoes

Boursin Mashed Potatoes – AMAZING!!! Creamy, buttery, and out-of-this-world delicious! Yukon gold potatoes, Boursin cheese, cream cheese, butter, salt, pepper, half-and-half. So easy and they taste amazing! Can make in advance and refrigerate or freeze for later. Perfect for holiday meals!!

spoonful of mashed potatoes

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Easy Garlic Cream Cheese Mashed Potatoes

This summer we went to a dinner party and they were serving Boursin Cheese as an appetizer. Chicken Legs fell in love with it. Have you ever eaten Boursin cheese? OMG! SO good!! It is in the simplest of terms, it is garlicky cream cheese. When I was thinking about new side dishes for Thanksgiving, I knew I had to make something with Boursin cheese. These potatoes are super easy to make and only require 15 minutes of baking. I like to pop them in the oven after I take the turkey out. By the time the turkey is carved, the potatoes are nice and warm.

How to Make Boursin Mashed Potatoes

These Boursin Mashed Potatoes are ah-mazing! SO creamy and buttery and out of this world delicious!! They are also extremely easy to make. Peel and cube some potatoes. Place the potatoes in a saucepan and cover with water. Bring potatoes and water to a boil. Reduce heat and cook the potatoes until tender. Drain and return potatoes to the saucepan. Add the Boursin cheese, cream cheese, half-and-half, butter, salt, and pepper. Mix at medium speed with an electric mixer until smooth. Spoon into prepared pan. Pop the potatoes in the oven and bake for 15 minutes, until warm.

  • I used Yukon gold potatoes in this recipe. Yukon gold potatoes are my favorite. They are very creamy when whipped and work perfectly in this dish.
  • You can make the potatoes in advance and refrigerate or freeze until you are ready to serve them.
  • To bake after freezing, thaw and bake at 350ºF until hot.
  • Can I heat the mashed potatoes in the crockpot? Yes! Mix the mashed potatoes together and place them in the slow cooker. Cover and cook on LOW until ready to serve.
baking dish of mashed potatoes

What to Serve with Potatoes

These potatoes go with everything from chicken, steak, or pork. They are especially delicious smothered in gravy with your holiday turkey dinner! Here are a few of our favorite recipe from the blog that go great with these yummy potatoes:

The Ultimate Pork Chops

The Ultimate Pork Chops – so tender and juicy. You can cut them with a butter knife!!! Pork chops brined…

baking dish of mashed potatoes

Boursin Mashed Potatoes

Yield: 6 people
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Boursin Mashed Potatoes – AMAZING!!! Creamy, buttery, and out-of-this-world delicious! Yukon gold potatoes, Boursin cheese, cream cheese, butter, salt, pepper, half-and-half. So easy and they taste amazing! Can make in advance and refrigerate or freeze for later. Perfect for holiday meals!!

Ingredients:

  • 2 lb Yukon gold potatoes, peeled and cubed
  • 1 (5.2-oz) package Boursin Cheese
  • 4- oz cream cheese, softened
  • cup half-and-half
  • ¼ cup butter
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×9-inch pan with cooking spray.
  • Place the potatoes in a saucepan and cover with water. Bring potatoes and water to a boil. Reduce heat and cook for 15 to 20 minutes, until tender. Drain and return potatoes to the saucepan.
  • Add remaining ingredients to the saucepan and beat at medium speed with an electric mixer until smooth. Spoon into prepared pan.
  • Cook for 15 minutes. Garnish with parsley, if desired.

Notes:

  • I used Yukon gold potatoes in this recipe. Yukon gold potatoes are my favorite. They are very creamy when whipped and work perfectly in this dish.
  • You can make the potatoes in advance and refrigerate or freeze until you are ready to serve them.
  • To bake after freezing, thaw and bake at 350ºF until hot.
  • Can I heat the mashed potatoes in the crockpot? Yes! Mix the mashed potatoes together and place them in the slow cooker. Cover and cook on LOW until ready to serve.

Steph

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Comments

  1. The flavor was wonderful but the dish turned out runny. I ate them anyway but next time I think I probably need to add a few more potatoes??

    1. Did you drain all the water from the potatoes? You can use more potatoes or adjust the amount of half-and-half. Add a little at a time until it reaches the desired consistency.

  2. Do these reheat well? I was thinking of prepping them the day before and baking the day of, just to get some things out of the way early. Thank you!

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