These Boursin Mashed Potatoes take a simple side and make it memorable.

Creamy mashed potatoes with butter and chives in a rustic bowl, on a cozy kitchen counter.

While I love spending an afternoon putting together a showstopping entrée, I’ve learned that the real joy sometimes comes from perfecting the sides. Mashed potatoes, for example, are a subtle star that can make an entire meal feel special. They’re reliably good for a crowd and quick to prepare, and here, with a little help from Boursin and Parmesan, they take on a gourmet twist that kicks everything up a few notches.

When you mix Boursin into mashed potatoes, the upgrade is instant. I like to use the garlic and herb flavor, which melts into the buttery potatoes, creating a smooth texture and rich flavor that permeates every bite. The Parmesan adds a touch of saltiness and more depth. It’s a truly indulgent result that elevates the humble mashed potato into a restaurant-worthy side dish. Whether you’re planning a holiday menu or simply need something satisfying for a weeknight meal, try these Boursin mashed potatoes. They’ll earn a spot in your permanent rotation.

Fresh potatoes with shredded cheese, butter, and seasonings for homemade scalloped potatoes.

What type of potato works best?

This is the million-dollar question. You have so many potato varieties to choose from, but which will deliver the taste and consistency you’re looking for? For this recipe, starchy varieties like Yukon Gold or russet are my preference. Russets are the starchier of the two. If you prefer light, fluffy mashed potatoes, go with them. If you’re after a more buttery, creamy finish, opt for Yukon Golds. Some people even do a mix of both.

Creamy mashed potatoes with butter and chopped green onions in a bowl, perfect comfort food.

How do I store leftovers?

Let the mashed potatoes cool completely, then transfer them to an airtight container. They’ll keep in the fridge for up to 3 days. Reheat them slowly over low heat on the stove or in the microwave, adding a splash of cream or butter to help restore their texture.

Creamy mashed potatoes with butter and green onions, topped with melted butter and fresh chives.

Serving suggestions

Mashed potatoes can be served with a plethora of dishes. They look good beside a heaping serving of Juicy Boneless Pork Ribs. They will taste great with the Best Brined Turkey Breast, should you be making this for a fancy weekend dinner. And it doesn’t get classier (or easier) than pairing it with a flaky Salmon In Parchment Paper.

Creamy mashed potatoes with chives in a white skillet, topped with fresh herbs.

Boursin Mashed Potatoes

Amanda BC

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine American

Servings

Calories 353 kcal

Ingredients

2 pounds potatoes russet or Yukon Gold, scrubbed
1/2 cup butter room temperature
1/2 cup cream room temperature
1 tub Boursin cheese garlic and herb works great
1/2 cup Parmesan cheese grated
Salt and pepper
1 tablespoon chives chopped

Instructions

Bring a large pot of water to a rolling boil. If using russet potatoes, peel them. If using Yukon Gold, peeling is optional. Cube the potatoes into 2-inch pieces.
Pour all the cubed potatoes into the water. Boil for 20 minutes or until the potatoes are completely soft.
Drain the water. Add the butter, let it melt. Stir so it coats all the potatoes. Then add the cream, Boursin, Parmesan, salt, and pepper. Use a masher or a fork to mash until smooth.
Taste the mash. Add more salt if required. Sprinkle on the chives and serve.